OK, so of the GODS might seem a little dramatic but if you haven't tried this lasagna recipe you have been missing out! This is a decadent, rich and flavoursome meal that the whole family will love! Its a big recipe so I will be breaking it down into 3 parts. So stay tuned!
This is part 2, if you missed part 1 you can find that In my first post.

So Belchamel sauce or white sauce is traditional made from a roux and dairy milk. As this is a Vegan recipe we have to think outside of the box. We wont be using any dairy, but we also wont be using an egg lasagne sheet either. I have a wonderful way for you to have the tastes you know and a little extra decadence for the heck of it.

This belchamel sauce is so rich it needs its own security!

Ingredients

50 ml White truffle olive oil
3 Tbs plain white flour
2 Tbs Nooch or nutritional yeast to the unfamiliar
1 litre of your choice of milk I used Oat as it has a nice neutral flavour.
1 Tsp Black salt (this gives the whole dish a real egg pasta flavour)
1 Tsp Black pepper

Method

• Take a sauté pan and add the white truffle olive oil, nooch and the flour and combine with a whisk over a medium heat.

• Add the milk about 200 ml at a time and combine until its all gone.
• Add the black salt and black pepper and mix in well, keep on the heat for about 10 min in total and stir well.
  You should have the same consistency as below....

Pour into a jug for ease of pouring in the lasagna tray.

On to the lasagna!

To make the lasagna take a large oven proof dish, grease the bottom with a little olive oil. I recommend heating the bolognese as it makes it much easier to spread it out. You can also remove the bay leaves now too, they have done their job.

Then spread 1 layer of bolognese, a layer of bechamel sauce (about 1/4 of the jug) then a layer of lasagne sheets.

I always make this with 3 layers. then once the final layer of lasagne sheets are on I top with the remaining bechamel sauce.

Cover with foil and place in a preheated 180 Deg C oven and bake for 20 min.

After 20 min remove the foil and grate your cheese, I use Violife original in this recipe because it melts really well.

Pop the dish uncovered back into the oven for a further 20 min. If you like a crispy top leave in for a further 10 - 15 min.

Serve with some chunky chips, a leafy green salad and some of my garlic cheese swirls. They are part 3!!

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