Who doesn’t love lasagne?! It’s a popular favourite, and sets the bar high. Good to know, then, that this tried and tested rustic version is a winner. The green layers and roughly sprinkled cheese have an endearing charm.

It’s a bit time consuming, as all good lasagnes should be. You’ll need to make a separate white sauce and a bolognese, and optionally an extra spinach cheese sauce (the green layer you can see here!) to make it fancy. I topped mine with vegan cheddar from a well known supermarket, but again this is optional.

Ingredients: 

Vegan lentil and vegetable bolognese

Creamy vegan white sauce

Lasagne sheets

Cheese

Optional: Cheese and spinach sauce

Method: 

It’s all about the layering! Different people have different opinions on this here, and it partly depends on the shape and depth of your dish. I prefer my version because the cheesy sauce goes all the way through. Use a good quality, heavy one with deep sides. The more layers, the better! Make the layers as thin as you can with good coverage.

First, spoon the bolognese into the bottom layer. Top with spinach sauce, if using, then lasagne sheets. Top with white sauce, then more bolognese, (spinach sauce), lasagne sheets, and another layer of white sauce. If you can fit another layer of bolognese/sauce/pasta/ sauce then all the better! Make sure the pasta is covered in the liquid, as that is how it will cook.

Make sure you finish with a layer of sauce and crumble lots and lots of cheese over the top. Bake in an oven at 200 degrees C for 30 minutes, or until the pasta is cooked and the top layer is melted and golden.

Serve with salad and delicious homemade garlic bread.