By coach Connor Oates
This lasagne can be made non-vegan if preferred, however due to the lack of meat supply available in the supermarkets we've provided a vegan alternative with ingredients that are still available.
500g finely chopped mushrooms
2 x large grated carrots
4 x cloves of garlic
1 x tin of chopped tomatoes
1 x vegetable stock
1 x pack of vegan lasagne sheets
1 x jar of white sauce
(all vegan items were purchased from Tesco for this recipe)
Gently fry the onion and garlic in large pan
after 5 minutes, add the finely chopped mushrooms and large grated carrots to the pan
after 10 minutes, add the tinned tomatoes and vegetable stock to the pan
Leave to cook for a further 5-10 minutes
Once cooked, layer the bottom of an oven proof dish in the following order: Lasagne sheet, mixture from the pan, lasagne sheet, mixture from the pan, lasagne sheet.
Spread the white sauce on top of the last lasagne sheet
Finally, sprinkle the top with vegan cheese, and place in the over for 40 mins at 180C.
Serve with salad if preferred!
Don't forget to send us your cooking pictures or tag us on social media so we can see how you get on.
Stay fit, stay healthy - Team BCB