Dairy-free Veggie Lasagne

This is a twist on an old favourite. I wanted to create a lasagne that could be eaten by people with a dairy intolerance.

Here it is:


Ingredients:
1 tin (400g) chopped tomatoes
1 thingy of passata. (500g)
1 courgette
2 medium carrots
1 onion
1 leek
1 pack quorn mince
a load of oregano (or Italian seasoning or basil)
Salt and pepper
half a tube of tomato puree
a dash of tabasco
some lasagne sheets (whole wheat)
3 garlic cloves - pummelled in a mortar and pestle

Method:
Chop the leeks into rings (5mm thick)
chop the carrots, onion and courgette into 5mm cubes
Fry off the veggies in a wok with a little olive oil until
Add the garlic, herbs and chopped tomatoes
Season to taste
Add the quorn and a little water if necessary
Simmer for about 10 mins until reduced and the sauce is thickened (not too thick - You will want the liquid to help cook the lasagne sheets.
Whilst this is simmering, put the passata in a saucepan and add the tabasco and some pepper
Heat until boiling and then remove from the heat.
Build the lasagne in a lasagne dish and bake in the oven 200℃ for for 40 minutes (or until the lasagne is cooked)

Soup Recipe

Ingredients

•      Parsnip
•      Swede
•      Leeks
•      onions
•      Courgette
•      Peppers
•      Tin of chopped Tomatoes
•      Red lentils
•      Pearl barley

Method

Put all the ingredients in a pressure cooker with some salt and pepper and some (can't remember how much exactly) stock made from a Kallo Organic stock cube.

Bring the pressure cooker up to pressure and continue to simmer it, maintaining pressure, for 10 minutes.

Turn off the heat and leave it long enough for the pressure to reduce and allow the pan to be opened.

To make the dumplings, take some wholemeal flour and add some bicarbonate of soda and salt. Add some water and mix until a dough is formed Cut up into small dumpling sizes (2 inches in diameter) Then put them into the soup and turn the heat on again and gently boil them for 7-10 minutes.

Delicious!