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Ingredients
– Left over ratatouille – the recipe for ratatouille can be found in the previous blog post
– 3 cups of low fat soy milk
– 2 tbsp nutritional yeast
– 1 tbsp plain flour
– 2 tbsp Nuttelex Buttery
– 1 packet of lasagne sheets
– 1 cup of grated vegan cheese
Method
– To make the white sauce, melt the Nuttelex Buttery in a saucepan
on a low heat, then slowly add flour and mix. Incorporate soy milk to make a
smooth consistency and continue stirring until thickened.
– Line the bottom of a
baking tray with lasagne sheets, then cover with ratatouille mix and white sauce.
Repeat the layers, then cover the white sauce with grated vegan cheese and
nutritional yeast.
 |
| We have also layered with additional mushrooms. |
– Bake in a moderate oven for approximately 30 minutes until the cheese is
melted and the corners browned.
– Serve with salad of your choice.
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