The classic Italian dish - vegan style. Serves 4.
'Meat' sauce: in a large pan, fry 2 onions (chopped) in a little oil until soft. Add 2 cloves garlic (chopped), 2 tins of chopped tomatoes, 3 tbsp tomato puree, 2 tsp Marmite, 1 tbsp dried herbs and some black pepper. Add 1 pint of stock and 2/3 bag of Realeat's soya mince. Cook until the mince has absorbed most of the liquid. Remove from the heat.
'Cheese' sauce: Melt 60g dairy-free margarine in a saucepan and then stir in 60g plain flour. Cook for a minute, stirring constantly. Stir in 1 litre unsweetened soya milk and 1 tsp mustard. Then add 120g melting Cheezly or a 90g pot of Parmezano. Simmer for a few minutes, stirring constantly until the sauce has thickened. Season with black pepper.
In a lasagne dish, layer the soya mince sauce, lasagne sheets and cheese sauce, finishing with a cheese layer. Bake at 190/375/GM 5 for 40 minutes.