This creamy veggie lasagne is a great meat-free alternative that’s delicious, you won’t miss the meat it’s great to freeze, just take out and allow to defrost the night before.
100g vegan butter
100g plain flour
600 mlVegan milk
400 g vegan ricotta
100 g vegan Parmesan cheese grated
Whole nutmeg freshly grated
200 g spinach finely, chopped
Spring onions 2 bunches, sliced
Pesto 190 g
Melt the butter in a large pan, then stir in the flour and cook for 2 minutes, whisk in the milk gradually, one splash at a time, to make a smooth sauce. Bring to a gentle bubble while still stirring, then cook for a couple of minutes until thickened.
Turn off the heat and whisk in the ricotta until smooth, followed by half of the Parmesan. Season and add plenty of nutmeg. Spoon out a couple of ladlefuls of sauce and reserve for the top of the lasagne, then stir the chopped spinach and spring onions into the rest of sauce.
Spread a third of the spinach sauce over the bottom of a large baking dish ( 8 individual dishes). Add a layer of pasta, then spread or brush over a third of the pesto. Top with another third of the spinach sauce, followed by pasta and pesto, then repeat the layers once more. Add a final layer of pasta, then spread over the reserved white sauce. Then with the remaining Parmesan. If not going eat now then freeze it.
Heat the oven to 180°C/fan 160°C/gas 4 and bake for 40-45 minutes until bubbling, browned and crisp on top. Serve with watercress.