Before commencing with this recipe you will need a non stick frying pan, wooden spoon and an 8" x 8" (20 x 20cm) glass baking dish.
First add the onion and garlic to your pan and apply a low to medium heat. Use some of the liquid from your canned tomatoes if needed to stop the onions sticking.
Once the onions are lightly browned add the carrots and fry for a couple of minutes.
Now add all the tomatoes, paste, herbs and spices and take the pan off the stove. Mix thoroughly.
Finally, add the vegan ground beef from my prior recipe and mix through. It's now time to get your oven pre-heating to 175 ° C / 350 ° F.
Take your glass baking tray and begin by lining it with a layer of sliced potatoes followed by the vegan beef mixture and then a generous layer of vegan cheese sauce. Repeat until the tray is full and finished with a sprinkle of paprika or nutmeg.
Bake the Lasagne Potato Bake for 20 minutes until the vegan cheese has thickened and browned off nicely.
Serve with your favourite salad, veggies...maybe some fresh bread? I am getting hungry!!
Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!