Vegan lasagne

This magnificent vegan lasagne packs in four of your five-a-day and uses our super-simple vegan ragu base. Our easy dinner for two is healthy and filling

Prep:5 mins
Cook:40 mins

Serves 2
Easy

Nutrition per serving

kcal 530
fat 16g
saturates 3g
carbs 60g
sugars 11g
fibre 13g
protein 26g
salt 0.5g

Ingredients

1 tbsp olive oil
2 tbsp plain flour
300ml soya milk
nutmeg, for grating
2 x portions vegan ragu (see 'Goes well with' for recipe)
4 lasagne sheets
1 tbsp nutritional yeast (optional)
green salad, to serve

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a pan, whisk in the flour and cook for 2 mins. Slowly whisk in the soya milk and cook until you have a creamy white sauce, about 5 mins. Season to taste, adding a grating of nutmeg.
Spoon a third of the ragu into an ovenproof dish, then top with 2 lasagne sheets followed by a third of the white sauce and a third of the ragu. Top with the remaining lasagne sheets and ragu, then spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using. Bake for 35 mins until cooked through. Serve with salad.