Lasagne

BECHAMEL SAUCE

1. Mix the pea four and cornflour together and gradually whisk in the coconut milk, set aside.

2. Add the soya milk, margarine, onions and bay leaves to a pan and bring to a gentle boil. Once boiled turn off the heat and remove the onion halves and bay leaves with a slotted spoon and discard.

3. Return the pan to a low heat and whisk in the cocnut milk mix, along with the salt and pepper.

4. Bring the sauce to a simmer, stirring constantly to prevent lumps forming, then simmer for 5-10 minutes until thickened.

5. Remove from the heat, if not using straight away, cover the surface of the saucepan with some baking parchment to prevent a skin forming.

Lasagne

1. Preheat the oven to 180 degrees

2. In non-stick deep baking trays add a layer of Bolognese sauce, cover with a layer of lasagne sheets, add a layer of bechamel sauce and sprinkle over some grated cheddar.

3. Repeat the layers until you have 3 layers finishing with a layer of bechamel sauce and the rest of the cheese.

4. Cook in the oven for 45-50 minutes until golden brown and bubbling, leave to sit for 15 minutes before serving.

Serving Suggestion

Garlic bread (vegan / gluten free) I Mixed salad