Seaside Retro: Experimenting with lasagna

I've always liked my lasagna to have lots of layers, topped with homemade cheese source and cooked till its golden. Since changing our diet, dairy is not something I want to cook with or eat. So am working on my own replacement for the top layer. This was my first go at creating something perfect. I thought I would try topping it, a bit like how I topped my cottage pie. Soon as I spooned it on, I came up with a better idea! (Always the way!) So there will be a lasagna strike two, coming soon! (Click here for vegan dairy-free 'cheese' sauce)

This makes lots, so you can split this into two containers, lots left over too freeze.

Ingredients;

1x pack of lasagna sheets (non egg ones)

1x tin of chopped tomato (2-3 tin fulls of water.)

Some soya cream

1x bag of soya mince

3x carrots

4x sticks of celery

1x large red onion

3x parsnips

2x white potatoes

Half a courgette

1x yellow pepper

1x glass of red wine

1x mug of porridge

1x teaspoon of marmite

Breadcrumbs, thyme, rosemary, black pepper, chili powder, chia seeds and sesame seeds. 1x clove of garlic.

How to make:

Fry up the onions, courgette, carrots and celery. (Cut into small cubes, all about the same size.) Once starting to brown, add wine, garlic and about a tablespoon of rosemary. When the wine starts to reduce, add the tomatoes. Then refill the tin with water, twice. (If slow cooking it for over 2hrs, add 3.) Add a sprinkle of black pepper, chili powder and thyme. To make it a yummy and filling, add the porridge and a teaspoon of marmite.

Cook the mince as per it's own instructions and then add it to the tomatoes.

Bring to the boil and then reduce the heat and cover. I slow cooked it for about an hour. For the best results, slow cook for as long as you can, 2hrs should be perfect. Check after about an hour and half. To make sure there is still some liquid in there and give it a stir.

While that's cooking, chop up and boil the parsnips and potatoes.