Eggplant Red Pepper Lasagna

Ingredients

• 8 wheat lasagna sheets
• 1 large eggplant
• 3 medium leeks
• One large sized red pepper
• Olive oil, as required
Sauce:
• 2 tablespoons flour
• 3 tablespoons olive oil
• 1 teaspoon mustard powder (8 wheat lasagna sheets
• 1 large eggplsnt
• 3 medium leeks
• 1 large sized red pepper
• Olive oil, as required
• Sauce:
• 2 tablespoons flour
• 3 tablespoons olive oil
• 1 teaspoon mustard powder (alternatively nutmeg can used)
• 1 cup soy milk (may need more to thin sauce)

Instructions

1. To make the "cheese" sauce, put three tablespoons of oil in a pan and heat over a low heat.
2. Add flour and mustard (or nutmeg), mix well to form a paste like consistency.
3. Add a little more oil if needed then add soy milk slowly, whisking constantly.
4. Cook over a medium heat for about 5-7 minutes, stirring constantly until the sauce is smooth and creamy. If sauce becomes too thick add a little extra soya milk. It is better sauce if too thick than too thin as more soya milk can always be added when cool.
5. Slice the red pepper and lightly saute in a little oil.Remove when they start to brown.
6. Thinly slice the leeks and fry in oil for about 5 minutes.
7. Thinly slice the eggplant.
8. In an ovenproof dish layer the aubergine, leeks, a little sauce, lasagne sheets and then a full layer of sauce. Make sure the top sauce layer is nice and thick.
9. Repeat layering.
10. Cover with foil and bake at 375F for 30 minutes.
11. Uncover and top with a vegan cheese or for added crunch add a thin layer of golden breadcrumbs on top and bake an additional 15 minutes.

Notes