My Quorn obsession is still hanging around. I made a lasagne for my boys using the spag-bol recipe. I used more cheese than i usually would because this meal was for them to enjoy. They were in cheesy heaven. However, i did not tell them that the Bechamel sauce was soy based. Muhahaha.

Just follow the spab-bol recipe for the ‘meat’ sauce.


Bechamel Sauce

2 tbs of plain flour

2 tbs of nuttelex (or butter)

1 cup of soy milk

Melt the butter over a medium heat. Add the plain flour until it forms a gluey paste. Slowly add sips of the soy milk until it is a thick sauce. This takes about 5 – 8 minutes or constant stirring and slowly adding the soy milk.

Pre-heat oven to 190 degrees. Use dried lasagne sheets. Add some ‘meat’ sauce to the bottom of the dish, then a coupl of lasagne sheets, some ‘meat sauce’ and then some bechamel sauce. Keep doing this until you get to the final portion of bechamel sauce and then add your cheese. You can use soy cheese, for this one i used Organic Dairy Cheese.

Leave in the oven for 30-40 minutes, until cheese is gooey, bubbly and golden and when a knife can easily slice down into the lasagne it is ready, freddy.