Vegan Bean Lasagne

Inspired by: veganuary

INGREDIENTS

• 2 tbsp oil
• 2 onion, chopped
• 2 green pepper, deseeded and chopped
• 500 g tinned mixed beans in spicy tomato sauce
• 500 g tinned chopped tomatoes
• 2 tsp dried chilli flakes, for extra heat if liked
• 30 g Flora Freedom
• 30 g plain flour
• 500 ml unsweetened soya milk
• 300 g dairy-free cheese, grated
• salt and pepper
• 9 flour tortillas, halved

DIRECTIONS

• Heat oil in a pan and fry onion until soft but not coloured. Add pepper and fry for further 2-3 minutes.
• Stir in the mixed beans and chopped tomatoes, adding chilli flakes if liked. Heat through and then reduce heat to low whilst making the dairy free cheese sauce.
• Place Flora, flour and soya milk in a medium saucepan. Stirring continuously over a moderate heat, bring to the boil and cook for 2-3 minutes until thickened, smooth and glossy. Stir in 100g dairy free cheddar cheese until melted and season to taste with salt and pepper.
• Spoon about a quarter of the tomato sauce over the base of a lasagne dish and arrange a single layer of flour tortillas over the top. Spoon a quarter of the dairy free cheese sauce over the tortillas then repeat the layers finishing with a layer of cheese sauce. Cover the top with the remaining cheese.
• Bake in oven for 30-35 minutes until bubbling and golden.