This lasagne mix is very rich and has a beautiful depth in flavour, I use dried black beans that have been soaked overnight drained then rinsed thoroughly, I find that the dried beans hold their shape while still being soft. I slow cook the mix for hours (you could use a slow cooker) then I cool in the fridge overnight and assemble the lasagne the following day. So it's a dish that requires preparation but let me tell you ... it's TOTALLY worth it . I also use that AMAZING potato \ carrot cheeze recipe for the cheeze sauce . This will make an 8 x 8 " pan of Lasagne (with a bit leftover to have on toast or spaghetti )
- Saute Onion and Garlic , Mix in tomatoes , tomato paste , water, stock powder, salt , pepper , herbs and Black Beans ( you may not use the full 4 cups , you want it to be a fairly 'saucy' mixture - picture attached).
- Bring to boil then reduce to a light simmer with the lid on but slightly ajar .
- After the mix starts to reduce down a bit add the Red Wine . Remember to occasionally stir (scraping the bottom of the pan to prevent sticking)
- Just keep simmering , stirring and taste testing and adjust to your liking.
- When your black beans are soft turn off the heat , place the lid on properly and allow to cool on the stove.
- When mix is cool , stir in fresh Basil Leaves and put in fridge and the flavours will deepen.
- The next day , bring the mix out of the fridge and warm through slightly ( it is much easier to work with when the chill has been taken off )
- Make the potato/carrot cheeze sauce I like this one but I halve the salt - http://veganyumminess.com/vegan-nacho-cheese/ or just your regular white cheezy saucy mix and cool slightly
- Assemble the lasagne by starting with a layer of Black Bean mix then lasagne sheets , another layer of Black bean mix then generously drizzle your cheezy sauce mix all over, top with lasagne sheets and repeat until you fill the dish , finishing the top layer with the cheeze sauce mix ONLY .
- Bake in oven at 180 for approximately 40 - 45 mins.
- Enjoy with homemade Garlic and Herb bread , a green Veg (I suggest Brussels Sprouts - we Loooove Brussel Sprouts) and a glass of that Vegan Red Wine ... ( No wine for the kiddies though )
Recipe by Bronwen Irons