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Print this Recipe    Vegan Lasagne with Miso

Egg-free lasagna sheets 250gm
3 Tins ChoppedTomatos
1/2 lt Soya milk
2 tablespoons Red/brown Miso Paste
1 tub Dairy-Free Parmesan
1/2 pack Veggie Mince
Garlic & onions to taste (we use 4 clove, 2 large onions)
Soya Margarine 25 gm
White Flour (Heaped Tablespoon)
Herbs: Basil, Oregana,Fresh Ground Black Pepper
Red Wine (1/2 bottle

Make a Tomato sauce - fry the galic and onions, next the Veggie mince,
then add the tomatos & herbs to make a reasonably-liquid sauce as it is
absorbed in cooking the pasta. Cook for about 30 min At the same time,
make a standard white sauce. "slacken" the miso by mixing in 2 tbs of the
white sauce - this makes it easier to mix. 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.

This is a very accessible dish for carnivores, as well as restoring my
faith back in lasagne, after (non-vegan) years of avoidance due to
over-exposure as one of the only things in restaurants.

Serves: 3-4

Preparation time: 1/2 hour

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