| Time From Cupboard to Plate: Approximately one | | | | to form a paste like consistency. Add a little more oil if |
| hour | | | | needed. Then add soya milk slowly a bit at a time, |
| Serves: Four Portions | | | | stirring constantly. Cook over a medium heat for about |
| Ingredients: | | | | 5-7 minutes, stirring constantly until the sauce is smooth |
| - Wheat Lasagna Sheets | | | | and creamy. If sauce becomes too thick add a little |
| - About eight Aubergine | | | | extra soya milk. It is better sauce is too thick than too |
| - One large sized Leeks | | | | thin as more soya milk can always be added when |
| - Three medium sized Red Pepper | | | | cool. |
| - One large sized Olive Oil - As required | | | | Thinly slice the leeks and lightly fry them in oil for about |
| Sauce: | | | | 5 minutes. Slice the aubergine. Then in an ovenproof |
| - Plain Flour | | | | dish layer the aubergine, leeks, a little sauce, the |
| - Two tablespoons Olive Oil | | | | lasagne sheets and finally full layer of sauce. Repeat |
| - Three tablespoons Mustard Powder | | | | as desired for the dish but usually twice. Make sure |
| - One teaspoon (alternatively nutmeg can used) Soya | | | | the top sauce layer is nice and thick. For added crunch |
| Milk | | | | try a thin layer of golden breadcrumbs on top. Cook in |
| - 240ml (may need more to thin sauce) | | | | the oven at 1900C for about 30 minutes or until |
| Recipe: | | | | lasagne sheets are cooked. |
| Slice the red pepper and lightly roast in a little oil - | | | | Serving: |
| remove when browning. | | | | Serve with your favourite vegetables and some boiled |
| To make the "cheese" sauce, put three tablespoons | | | | potatoes. If you have left over fried leeks, try adding |
| of oil in a pan and heat over a low heat. When starts | | | | some mushrooms and garlic and lightly frying together |
| to bubble add flour and mustard (or nutmeg), mix well | | | | to serve on the side. |