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Vegan Lasagne with Miso
Serves: 3-4

250gm egg-free lasagna sheets
3 Tins chopped tomatoes
1/2 lt soya milk
2 tablespoons red/brown miso paste
1 tub dairy-free Parmesan
1/2 pack veggie mince
4 cloves garlic
2 large onions
25 gm soya margarine
1 tablespoon white flour
basil
oregano
fresh ground black pepper
1/2 bottle red wine

Fry the garlic and onions. Add the veggie mince, then add the
tomatoes and herbs. Cook for about 30 minutes.

Meanwhile, make a standard white sauce. Mix the miso in 2 tbs of
the white sauce. Then add the miso into the remaining white sauce.
Layer tomato sauce, then pasta, then white sauce, then a shake of
parmesan at least twice, until all used. Put lots of parmesan on
the top. Cook in 200 degree C oven for about 30 min until top is
browned.

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