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Serves 4

Ingredients

Red sauce

• One medium red onion chopped
• Garlic, whole or half bulb to taste
• Splash of balsamic vinegar oil
• 1 tsp Dijon mustard
• 1 tsp parsley
• 1 tsp basil
• 1 tsp chives
• 1 tsp oregano
• 1 small cup of red wine
• 1 tsp sea salt
• 1 tsp pepper
• 1 tbsp balsamic vinegar
• 2 packets of VBites soya mince
• 2 tins of chopped tomatoes (or fresh tomatoes)

White Sauce

• 2 tbsp soya marg
• 2 tbsp plain flour
• ½ pint of soya milk
• Soya cream (optional)
• ½ block of VBites cheese - either cheddar or mozzarella

Topping

• 2 tsp of all above herbs, salt and pepper - mixed together.

Salad

• Generous amount of olive oil
• Capful of white wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper to taste
• Baby leaf lettuce
• Spring onion
• Cherry tomatoes
• Cucumber
• Avocado
• Sweetcorn

Method

For the red sauce:

1. Use a big pan.
2. Cook onions in a generous amount of olive oil mixing in a spoonful of dijon mustard, salt and pepper.
3. Add the garlic a couple of minutes later and cook all together until sauted (be careful not to burn).
4. Add the soya mince and stir in with onion mixture for 5 mins.
5. Add two tins of chopped tomatoes, fill up the empty tins with water and add the water too.
6. Add the red wine and splash of balsamic vinegar.
7. Add the herbs, salt and pepper.
8. The mixture should be well covered and quite watery.
9. Mix it all in well, turn down to a low heat, cover and let simmer gently for about 30 mins. Stir occasionally.
10. Mixture will thicken. Remove the lid and simmer for further 10 mins until desired consistency.

For the white sauce:

1. Melt soya marg in pan.
2. Take off heat and stir in 2 tablespoons of plain flour.
3. Put back on heat and slowly add soya milk.
4. Keep stirring so it doesnt go lumpy, until it thickens.
5. Once thickened stir in soya cream (if desired) and a handful of VBites melting mozzarella.

Building the lasagna

1. Put a little bit of the white sauce in the bottom of the pyrex dish.
2. Then add a layer of lasagne, then a layer of red sauce.
3. Add another layer of lasagne, bit of white sauce, more red sauce then one last layer of lasagne.
4. Cover top layer of lasagne with white sauce, sprinkle cheese on the white sauce.
5. Mix up the herbs - basil, parsley, chives, oregano, salt, pepper - in a dish and then spinkle all over the top.
6. Put in oven on 180 degrees until brown on top.
7. Let it stand for about 10 mins and serve with salad.

Salad dressing

1. Make it in the bowl you will serve the salad in.
2. Put olive oil, white wine vinegar, spoon of dijon mustard, spoon of maple syrup, salt and pepper in bowl.
3. Whisk it all together - taste it - if too bitter add more maple syrup, if too sweet add more white wine vinegar.
4. Put all the salad into the bowl and mix around so dressing covers it all.