White Sauce


  1. Pre heat the oven to 360°F.
  2. Heat olive oil in large frying pan on medium to high heat. Add onion, thyme, garlic, mushrooms and sauté for 2 to 3 minutes, without colouring the garlic.
  3. Add mince crushing any lumps with a spoon, cook until ground beef is browned.
  4. Add the bay leaves, cloves, red wine and reduce heat to a simmer.
  5. Reduce wine by half, then add tomatoes, chickpeas and stir through.
  6. Cook for 30 minutes, season with salt and pepper.
  7. Lastly add parsley to sauce.
  8. In a saucepan; place soy milk, onion, cloves, bay leaf and peppercorns and place on a low to medium heat, making sure milk slowly comes to the boil infusing all the flavours.
  9. Once milk has boiled, turn off heat and strain into a bowl. Put strained milk back into the pot on low heat.
  10. Combine cornflour and water together to make a smooth paste and add to the milk. Stir until the sauce thickens approx 2-3 minutes.
  11. Add salt & pepper to taste.
  12. In a baking dish, pour ½ cup of beef & mushroom sauce over the base.
  13. Cover with a layer of lasagna sheets. Cover the sheets with enough meat sauce to cover pasta.
  14. Next pour ¼ cup of white sauce over the meat sauce.
  15. Repeat with pasta, beef and white sauce until 4 layers of lasagna are made.
  16. Finish with white sauce on top.
  17. Bake in the oven for 30 to 35 minutes

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