One Pot Lasagne

• A remake of a popular classic.
• Gluten-free, made with corn pasta.
• Makes enough for 4 generous servings.

Chopped Peeled Tomatoes 400g, Organic (Biona)

400g Chopped Tomatoes.

Freeze Dried Tomato Powder 100g (Sussex Wholefoods)

2 tbspTomato Powder

Garlic Powder 100g (Hampshire Foods)

1 tsp Garlic Powder

Hampshire Foods Mixed Herbs 50g

2 tsp Mixed Herbs

Soya Mince 300g (Hampshire Foods)

150g Soya Mince (soaked)

Organic Vegan Bouillon Powder, Gluten-Free, Less Salt 140g (Marigold)

1 tbsp Bouillon powder

Mushroom Powder 100g (Sussex Wholefoods)

1 tsp Mushroom Powder

Marigold Engevita Nutritional Yeast Flakes 125g

1 tbsp Nutritional Yeast Flakes

Bay Leaves 10g (Hampshire Foods)

2 Whole Bay Leaves

Lasagne Mini Sheets 200g, Gluten Free (Orgran)

300g Gluten-free lasagne sheets

Vegan 'Cheese' Sauce Mix, Gluten-Free 130g (Free & Easy)

100ml Vegan Cheese Sauce made up with water.

Other Ingredients

• 1 White Onion (diced)
• 2 Cloves of Garlic (minced)
• Fresh Basil
• 200ml boiling water
• 1 Carrot (peeled and chopped)
• 1 rib of Celery (finely chopped)

Method

1. Heat the oil and add the onion, celery, carrot and garlic. Cook until translucent.
2. Add the chopped tomatoes, bay leaves, mixed herbs, garlic powder and mushroom powder and simmer for ten minutes.
3. Drain the mince and add to the pan, along with the tomato powder and yeast flakes. Simmer for a further ten minutes.
4. Break the lasagne sheets into small pieces, then add these along with the boiling water and simmer until the pasta is soft.
5. Pour over the vegan cheese sauce and scatter with fresh basil.
6. You could also sprinkle some homemade vegan parmesan on top!
7. Serve immediately.