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Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
  • subheading: Béchamel sauce:
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 ½ cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Steps
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