Lasagna with a twist

Ingredients for 3 servings:
– 5 big or 6 small tomatoes
– 2 garlic heads
– 1 onion
– 1 big carrot
– 1 red capsicum
– 1 leek
– 1 celeriac
– 9 vegan lasagna leaves
– 300ml soy milk
– 300gr vegan mince
– 200gr vegan cheese
– 4tbs olive oil

Extra:
– oregano
– basil
– chili pepper
– thyme
– vegan tomato paste

Instructions:
1. Preheat the oven on 200 degrees Celsius
2. Clean all the vegetables and cut them into small pieces
3. Cut the celeriac with a mandolin into pieces about as big as the lasagna leaves and poach them
4. Bake the minced meat for about 4-5min with olive oil
5. Add the garlic, onion, carrots, capsicum and leak to the meat and allow to bake for another 5 minutes
6. Add the tomatoes, the soy milk and the herbs to the mix and allow to cook while stirring for another 4 minutes.
7. Take a big oven dish and make sure to oil it up with some olive oil
8. Start with a layer of the sauce, followed by a layer of lasagna leaves, followed by a layer of celeriac. Continue until you are out of sauce, also make sure the sauce is the top layer.
9. Put the vegan cheese on top and put in the oven for 30min.

ENJOY your cruelty free meal!