Plant Based Lentil & Mushroom Bolognese Lasagne

Method

1. In a saucepan, add the oat milk, salt, white pepper and yeast and bring to a simmer.

2. Mix the cornflour with water then stir into the saucepan to thicken the sauce. Simmer for two minutes and then leave to cool.

3. In an ovenproof baking dish alternate layers of 1/3 Princes Plant Based Lentil & Mushroom Bolognese with the dried lasagne sheets. Finish with the bechemel sauce on top.

4. Place into a preheated oven at 180c fan for 30 minutes, until piping hot and pasta is cooked.