1 onion, chopped
1 red pepper, chopped
2 medium courgettes (zucchini), chopped
4 oz (100g) tin sweetcorn (or frozen sweetcorn)
3 oz (75g) chopped nuts (Mixed or walnuts)
5 sheets Lasagne (The sort that doesn't need pre-
For the sauce:
1½ oz (40g) wholemeal flour
¾ pint (400ml) soya milk
2 oz (50g) breadcrumbs
1 oz (25g) vegan margarine
Fry onion and pepper for a couple of minutes. Add courgettes, cover pan and cook gently until courgettes begin to soften. Add sweetcorn, nuts, salt and pepper.
To make the sauce, heat 2 tbsps oil and stir in the flour. When it begins to colour, add soya milk whilst mixing to keep the sauce smooth. Allow to thicken and add salt and pepper.
In an ovenproof dish, put down a layer of lasagne, cover with courgette mix and then some of the sauce. Cover with pasta, the rest of the sauce and top with breadcrumbs. Dot the top with margarine and bake at GM 5 / 375 °F / 190 °C for 30 minutes.
If you want a more filling dish, make more courgette mixture and add more layers to the dish, separated by sheets of lasagne. Make sure the sauce isn't too thick or their won't be enough fluid to cook the lasagne properly.
This recipe is included in the Simple Vegan Recipes Cookbook