Royal Lasagne with Mince

Royal Lasagne with Mince
4 servings.
Vegan

Ingredients:
For the Mince-Carrot Sauce:

1 box of The Vegetarian Butcher Mince
4 tbsp olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
2 small carrots, finely chopped
3 celery stalks, finely chopped
½ tbsp oregano
½ tsp cayenne pepper
2 bay leaves
2 tbsp tomato puree
2 tbsp red wine vinegar
1 tin diced tomatoes
375 ml of carrot juice
2 tbsp soy sauce
1 vegetable stock cube
Salt and pepper

Carrot béchamel sauce:
50 ml canola oil culinary (has a buttery taste) or olive oil
60 g flour
375 ml of carrot juice
250 ml soy cream
1 bay leaf
Nutmeg
Salt and pepper

Other ingredients:
250 g lasagne sheets
3 carrots, sliced into ribbons
(vegan) cheese, grated

an oven dish

Preparation:
Preheat the oven to 180°C.

For the Mince and carrot sauce:
Heat 4 tablespoons of oil in a large pan. Add the onion, garlic, carrot and celery. When the ingredients start to brown add the bay leaf, cayenne pepper, oregano and tomato puree and deglaze the pan with the red wine vinegar. Add the tinned tomatoes, the carrot juice, the soy sauce and the stock cube to the sauce and leave to simmer for about 30 minutes, then add the mince and leave to simmer for another 15 minutes. If necessary, season with salt and pepper.

For the carrot Béchamel sauce:
Add the olive oil and flour to a sauce pan and cook out the flour for 2 minutes (don’t let it brown though). Stir in the carrot juice and bring to a boil. Once boiling, add the soya cream, the bay leaf, pinch of nutmeg and salt and pepper. Leave the sauce to simmer for five minutes and give it an occasional stir to stop it from catching on the bottom of the pan.

Now it’s time to build your lasagne. Start with a layer of the mince and carrot sauce on the bottom of the oven dish. On top of that add a layer of carrot, in ribbons followed by a layer of lasagne sheets. Repeat until you use up your sauce, carrot ribbons and lasagne sheets and finish with the béchamel sauce. Sprinkle with grated cheese bake in the oven for about 30 minutes until golden brown.

Long live the King!