MIGHTY Lasagna with Garlic Sourdough

Prep time; 25mins

Cook time; 50mins

Ingredients serves 4

• 10 vegan lasagna sheets blanched and kept in cold water
• 400g meatless mince
• 1 large onion chopped
• 1 celery stick chopped
• 2 carrots chopped
• 2 garlic cloves thinly sliced
• 1 x bay leaf
• 1/2 tsp cumin
• 1 tsp dried oregano
• 200ml beefless broth
• 1/2 mushroom stock cube
• 2 squares of dark chocolate
• 100ml red wine reduced to 90ml
• 2 tbsp white wine vinegar
• 2 tins chopped tomato’s
• 2 tbsp tomato purée
• 4 tbsp olive oil

• 100g vegan spread
• 100g plain flour
• 550ml MIGHTY M.LKOLOGY  
• 6 tbsp nutritional yeast flakes
• 2 tbsp balsamic vinegar
• Pinch of sea salt.

• 4 slices of sourdough
• 2 garlic cloves peeled and halved
• 3 tbsp of olive oil
• 2 tbsp chopped flat leaf parsley

1. Method preheat oven to 180C
2. In a saucepan, on a medium heat add 3 tbsp of oil and add the onion, celery and carrot to the pan fry until the onion is translucent and soft, add the garlic and fry for another 2mins, now add the tomato purée and mix, keep stirring and add the flour. When it starts to catch on the bottom of the pan deglaze with the white wine vinegar, now crumble in the mushroom stock cube, dried oregano, cumin and add the tinned Tom’s, reduced red wine, beefless broth and bay leaf and the dark chocolate, stir well and crumble in the meatless mince, simmer for 30 mins or until reduced to a 3rd.
3. To make the béchamel, take another saucepan and bring to a medium heat,  add the vegan spread and gently melt now add the flour and combine, take a whisk and slowly pour in the MIGHTY LKOLOGY bit by bit whisking constantly until the sauce is thick and creamy, if it looks to thick add a little more MIGHTY M.LKOLOGY , now whisk in the nutritional yeast and balsamic vinegar and simmer for 5mins. Set aside.
4. Now to build the lasagna, drain the lasagna sheets. And in a deep oven proof dish pour in the first layer of béchamel sauce then add a layer of the sauce and top with 4 lasagna sheets, then add béchamel layer and a sauce layer then another lasagna layer finally top with the remaining MIGHTY béchamel, bake in the oven for 25-30mins
5. Meanwhile 10mins before the lasagna is done take the slices of sourdough and rub with the raw halved garlic well and drizzle with olive oil, sprinkle with flat leaf parsley bake for ten mins until golden.
6. Now serve your MIGHTY meatless lasagna with a portion of garlic sourdough.