When I think about Lasagna I immediately think friends and family. There is nothing better than sitting around a full table enjoying big helpings of lasagna, ciabatta, Italian salad and red wine.

This recipe is great for those of you who can’t eat dairy and serves about 6.

Ingredients:

• 500g Beef mince
• 2 tbsp Olive oil
• 1 Brown onion, chopped finely
• 3 Cloves garlic, crushed
• 2 tbs Oregano
• 1/4 cup tomato paste
• 1/2 cup white wine
• 800g Italian diced tomatoes in a can
• 50g Dairy free margarine
• 1/4 cup Plain flour
• 2 cups Soy milk
• 125g Chive soy cheese, grated
• 150g Lasagna sheets, dry

Method:

1. Preheat oven to 180 degrees Celsius and grease a 5cm deep and 22cm x 32cm oven proof dish.
2. Heat olive oil in saucepan. Add oregano, garlic and onions. Cook until onions are brown.
3. Add mince in pan and season with salt and pepper.
4. Cook for about 5 minutes until mince is nice an brown.
5. Add tomato paste and simmer for about 1 minute.
6. Add wine and cook until wine has reduced to about half of what it was.
7. Add canned tomatoes and bring to a boil. Let it simmer for about 10 – 15 minutes.
8. In a separate saucepan, melt margarine and add flour. Whisk ingredients for about 2 minutes until it starts to bubble. Gradually add soy milk. Keep on whisking as mixture might burn.
9. After about 2 minutes of whisking (mixture should be thick by now) stir in about 1/2 cup of cheese.
10. Now it is time to start layering. I usually put a small amount of cheese sauce at the bottom, then comes the lasagna sheets, tomato mince mixture and again white sauce.
11. Continue these steps until all the mince has been used.
12. Remember to end with the cheese sauce on top. Sprinkle with remaining cheese.
13. Bake in the oven for about 35-40 minutes until nice an golden brown. Serve and enjoy!

Resource: Taste .com .au