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1
Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
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2
Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
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3
Bring to the boil and simmer gently for 5 - ten minutes.
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4
Preheat your oven to gas mark 7.
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5
Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
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6
Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
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7
Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
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8
In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
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9
Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
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10
Bake in the oven at gas mark 7 for 30-35 minutes.
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11
Eat it--it's gorgeous.
