I don't often post here, but I thought I'd share my enjoyment of lasagne
made *my* way with you...

The common way of enjoying lasagne in the UK involves some of the layers
containing a cheese sauce, and I believe that in the US, actual slices
of cheese are often used. Here's how I've got around that:

Cook 500g/1lb of minced beef with a jar of prepared pasta sauce. I like
Ragu 'Spicy' as it livens up the lasagne in the absence of cheese.

In place of the cheese sauce, make a white sauce using soya alternative
to milk. You want about a litre, or nearly 30oz. I hesitate to say a bit
under 2 pints, as Imperial pints have 16oz in them, where US pints only
have 12oz:-) To thicken it, use 50g/2oz of plain flour, and add 25g of
dairy free margarine. Technically, you should cook the flour and
margarine as a roux and then add the soya bit by bit, but I usually make
a paste with the flour and some of the soya, and then add it to the rest
of the soya, stirring all the time until it boils and thickens. I also
add some garlic salt for a bit more flavour.

I chop one large onion and add it to the white sauce just before
assembling the lasagne, and I also have some breadcrumbs at the ready.

I use lasagne verdi, made from durum wheat and spinach. "White" lasagne
sheets are often egg lasagne, and at least as bad for me as diary
ingredients are!

Place a layer of lasagne sheets on a greased lasagne pan.
Spoon over half the beef mixture.
Place another layer of lasagne sheets over the beef mixture.
Spoon over one third of the white sauce and onion mixture.
Then spoon over the remaining beef mixture. (I don't usually put lasagne
sheets between these steps, but you could if you wanted to.)
Place another layer of lasagne sheets over the second layer of beef
mixture.
Spoon the rest of the white sauce and onion mixture over these sheets.
Top with the breadcrumbs.

Bake for 35-40 minutes in an oven at gas mark 4 or electric 180C/350F.

The breadcrumbs give it a lovely golden hue so it looks appetising, and
I don't think you'll miss the cheese at all! Of course, if you've got a
cheese substitute like Tofutti or Cheesley, you could add that to your
white sauce for a more cheesy taste, but with a spicy meat sauce and
some garlic salt, the dish is pretty tasty just as it is.

Enjoy!

Helen
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Helen Edith Stephenson  <[log in to unmask]>
                        http://www.baronmoss.demon.co.uk/