This recipe from Roxy Pope and Ben Pook is a fast track to creating a flavoursome vegan lasagne, minus the hassle.
From the book
Lasagnes are the real deal but we rarely have the time to create them at home. Step forward our ‘no fuss’ version, aka the perfect midweek meal when only a lasagne will do.
|2||sticks of celery|
|3||large sprigs of fresh rosemary|
|2 x 400g tins||chopped tomatoes|
|2 tbsp||brown rice miso paste|
|4 tsp||dried oregano|
|salt and pepper|
You will need a shallow ovenproof casserole pan.
Finely chop the onion, celery and carrots. Drizzle 3 tablespoons of olive oil into a shallow ovenproof casserole pan on a medium-high heat and once hot, fry the veggies for 10 minutes. Meanwhile, finely chop the mushrooms and peel and chop the garlic, then add both to the pan and fry for 10 minutes.
Pick the leaves off the sprigs of rosemary and finely chop them, then add them to the pan along with the wine. Simmer for a few minutes to reduce, then add the chopped tomatoes, miso paste, 2 teaspoons of oregano, and generous pinches of salt and pepper. Bring the mixture to the boil, then reduce the heat and simmer for 10 minutes.
Preheat the oven to 180° C fan/200° C/gas 6. Break up the lasagne sheets and add them to the pan at random, tucking them in and under the sauce. Pull out the corners of a few of the sheets so they pop out above the sauce. Now grate the cheese all over the top. Finely chop the walnuts and put them into a small bowl along with the other 2 teaspoons of oregano, 2 teaspoons of olive oil and pinches of salt and pepper. Stir to combine, then sprinkle over the cheese. Bake for 25–30 minutes, or until the top is golden.