Vegan Red Wine and Bean Lasagna

Serves 6

1 packet ‘instant’ Lasagna sheets, about 150g
1 cup silken tofu
1 cup egg-free, dairy-free breadcrumbs
For the Tomato Sauce:
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, grated
1 cup green pepper, chopped
1/2 cup button mushrooms, chopped
400g can peeled tomatoes, chopped
2 tablespoons tomato paste
2 teaspoons brown sugar
1/2 cup vegetable stock
1/2 cup vegan red wine
1 cup fresh parsley, finely chopped
For the bean mixture:
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 teaspoon ground cumin seed
1 teaspoon turmeric powder
1 tablespoon fresh ginger, finely grated
400g can cooked red kidney beans
salt and freshly ground black pepper
For the Bechamel Sauce:
2 tablespoons olive oil
2 tablespoons flour
1.5 cups soy milk
salt and freshly ground black pepper

Make the Tomato Sauce: Heat 2 tablespoons of olive oil in a frying pan. Add onion and gently fry for 5 minutes to soften. Add grated carrot, green pepper and mushrooms and fry gently for a further 5 minutes.

Add the tomatoes, tomato paste, brown sugar, vegetable stock and red wine. Bring to the boil and then simmer uncovered for about 30 minutes or until the sauce has reduced and thickened.

Make the bean mixture: Open the can of cooked red kidney beans and wash under cold running water then leave to drain for a moment. Meanwhile, heat 2 tablespoons of olive oil in a frying pan and briefly fry the garlic, cumin, turmeric and ginger. Mix in the drained red kidney beans and fry quickly for about 2 minutes. Remove from heat and season generously with salt and pepper.

Combine the Bean Mixture and the Tomato Sauce. Add the chopped parsley and stir. Put aside.

Make the Bechamel sauce: Heat 2 tablespoons of olive oil in a saucepan. Stir in the flour and cook for several minutes, stirring constantly. Remove from the heat. Slowly blend in the soy milk. Return to heat when sauce is smooth. Cook slowly, stirring continuously, until the sauce thickens. Season with salt and pepper.

Oil a large baking dish. Fill the dish with alternate layers of lasagna sheets, tomato sauce and bechamel sauce, then arrange the soft tofu over the top. Sprinkle with breadcrumbs. Bake for 30 minutes at 180 C, or until top is browned and pasta cooked.

Serve with a green salad.