Add the minced beef and fry for a few minutes to gain some colour, being sure to break up any lumps.
Add in the onion, garlic, leek, butternut squash tins of tomatoes & beans and Worcester sauce. Season well and bring just to a boil, then turn the heat down until it is very gently simmering and leave to bubble away for an hour or more. If you are in a hurry you can load up your lasagne sooner than this, although the flavours are best left for an hour to do their thing.
The White Sauce
Put the soya milk, margarine and flour into a medium sized saucepan. Turn on the heat and begin whisking, and keep whisking until the sauce is thick and creamy.
The Assembly
Spoon a third of the meaty mix into the bottom of a roasting tin, layer with lasagne sheets & top them with a third of the white sauce. Top with lasagne sheets and repeat until all is used up and the last layer on the lasagne is the white sauce.
Sprinkle the top generously with mild paprika & grate a quarter to a half of a nutmeg evenly over the top also.
Bake in an oven preheated to 350/180/gas 4 for 45-50 minutes.
Serve with a fresh green salad.
Nutrition Facts
Dairy Free Lasagne
Amount Per Serving
Calories 438Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Cholesterol 59mg20%
Sodium 243mg11%
Potassium 707mg20%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 6g7%
Protein 20g40%
Vitamin A 4665IU93%
Vitamin C 21.7mg26%
Calcium 255mg26%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.