Vegan Recipes : Aduki Bean Lasagne

Serves 5

Ingredients

• 110 g Lasagne (8 pieces)

Tomato Sauce

• 225 g Onion (chopped)
• 15 ml Oil
• 1 clove Garlic (crushed)
• 170 g Carrot (chopped)
• 150 g Green Peppers (chopped)
• 350 g Courgettes (sliced)
• 2 tsp Dried oregano or basil
• 425 g Tomatoes (tinned or fresh)
• 30 ml Tomato Puree
• Salt and Pepper
• 200 g Cooked Aduki Beans

Béchamel Sauce

• 1 lt unsweetened Soya Milk
• ½ Onion (grated)
• 100 g Vegan Margarine
• 100 g Flour

Method

1. Cook the lasagne and place to one side
2. Sweat the onion, garlic and carrot.
3. Put onion in soya milk, put on heat to warm
4. Make white roux and gradually add the warm soya milk
5. Layer sauces and pasta in individual dishes ending with a layer of béchamel sauce and bake for 35 minutes until golden brown.

Note: Alternatively kidney beans could be used in place of the aduki beans.