Recipe | Vegetarian Lasagne

• Finely chop the onion.
• Peel and finely chop the carrot.
• Finely chop or crush the garlic.
• Add some olive oil to a pan, and once it's heated, add the onion and cook until they start to soften.
• Add the carrot and garlic and cook for another 4-6 minutes.
• Add the fake minced beef and use a wooden spoon to break it up into smaller lumps, and cook for another 4-5 minutes.
• Add the Passata and stir well.
• Leave to simmer for about 20 minutes.
• Preheat the oven to 180°C.

For the Bechamel Sauce:

• Melt the butter in a saucepan.
• Slowly add the Flour until it has formed a thick paste with the butter.
• Slowly add the milk.
• Keep whisking the whole time.
• Add the nutmeg and some salt & pepper.
• Keep whisking until the mixture has thickened (it takes around 20 minutes!).

Layer the Lasagne:

• Spoon a thin layer of the fake meat mixture on the bottom of a large oven dish.
• Add a layer of lasagne pasta sheets, then a layer of the bechamel sauce, and then another layer of teh fake meat sauce.
• Keep goinf until all of teh sauces have run out!
• Top with a layer of grated cheese and put in the oven for 20-30 minutes, or until the cheese is golden and bubbly on top.