Vegan Aubergine and Leek Lasagne

By Heloise Wright

Time From Cupboard to Plate: Approximately one hour

Serves: Four Portions

Ingredients:

- Lasagna Sheets
- About eight Aubergine
- One large sized Leeks
- Three medium sized Red Pepper
- One large sized Olive Oil
- As required

Sauce:

- Plain Flour Two tablespoons
- Olive Oil Three tablespoons
- Mustard Powder One teaspoon (alternatively nutmeg can used) 
- Soya Milk 240ml (may need more to thin sauce)

Recipe:

Slice the red pepper and lightly roast in a little oil - remove when browning.

To make the "cheese" sauce, put three tablespoons of oil in a pan and heat over a low heat. When starts to bubble add flour and mustard (or nutmeg), mix well to form a paste like consistency. Add a little more oil if needed. Then add soya milk slowly a bit at a time, stirring constantly. Cook over a medium heat for about 5-7 minutes, stirring constantly until the sauce is smooth and creamy. If sauce becomes too thick add a little extra soya milk. It is better sauce is too thick than too thin as more soya milk can always be added when cool.

Thinly slice the leeks and lightly fry them in oil for about 5 minutes. Slice the aubergine. Then in an ovenproof dish layer the aubergine, leeks, a little sauce, the lasagne sheets and finally full layer of sauce. Repeat as desired for the dish but usually twice. Make sure the top sauce layer is nice and thick. For added crunch try a thin layer of golden breadcrumbs on top. Cook in the oven at 190ºC for about 30 minutes or until lasagne sheets are cooked.

Serving:

Serve with your favourite vegetables and some boiled potatoes. If you have left over fried leeks, try adding some mushrooms and garlic and lightly frying together to serve on the side. Article Source: http://EzineArticles.com/4105182