This dish takes quite a long time to make (the meat sauce has to simmer for 2 hours) and isn’t the cheapest lasagne you will ever make (4 cups of soya milk, a whole packet of soya mince, silken tofu etc) but it is really lovely and a great alternative to the tomato based lasagnes you normally get.
It’s simple to make, fry the vegetables and soy mince, add the liquids one at a time and then simmer for 2 hours on a very low heat. Make a really tasty white sauce and get your lasagne noodles ready, assemble and bake for half an hour.
I have found that it makes enough to make 2 lasagnes for us, so I put one in the freezer for a future meal, which makes it much more reasonably priced and saves us having tons of leftovers, there were 2 pieces of this one leftover last night which will be lunch today!
It’s a very filling dish and quite rich due to all the milk and the tofu so we didn’t have anything else with it and we were all plenty full when we were done.
Sorry for the odd photo, it’s hard to take a good photo of a lasagne!