Very Nearly Vegan Lasagne

 This would be quite vegan if you didn't put cheese on it, or if you substituted a vegan "cheese" for the real stuff.

Sauce the first (mock bechamel)

1 large leek, green parts removed

1/2 medium cauliflower

Chunk butternut squash

3/4 cup unsalted cashew nuts

Sprig of rosemary (if you have some)

Salt, pepper and dry mustard powder.

Enough water to come up to the minimum level in your soup maker, if you have one, or just to cover.

Chop the leek, peel and chop the butternut, render the cauliflower into florets

If you have a soup maker, put everything in there and cook on pureed soup.  If you don't, put it all in a saucepan and simmer for about 20 minutes, until soft.  Blend until smooth.

Sauce the second (mock ragu)

1 onion

2 cloves garlic

1/2 punnet mushrooms

2 slices bread

About 1/3-1/2 cup walnuts

1 tin chopped tomatoes

Salt, pepper, herbs, mushroom ketchup

Peel and chop the onion, peel and crush the garlic.  Put them into a saucepan with a little cooking oil and allow to sweat for several minutes.  Add the chopped mushrooms and cook until their juices run. 

 

Meanwhile, use a food processor (or mini food processor, which is what I used) to turn the bread and walnut into crumbs.

Put the breadcrumb mix into the vegetable mix and add the tin of tomatoes.  Season to taste.

To assemble:

6-8 sheets lasagne

1/2 packet grated cheese (if using)

Layer the mock ragu, pasta sheets and mock bechamel in a lasagne dish in that order, finishing with a layer of mock bechamel.

  If you are using cheese, pile it on the top. 

Bake in a moderate oven for about 30-45 minutes.