By Lara Zaugg, Food blogger and stylist

A vegan Lasagna that even has a vegan Bechamel sauce with the best vegan stock from Simply Soup.

Tomato sauce:
2 carrots, finely chopped
2 garlic gloves, chopped
1 onion, chopped
2 cans of tinned tomatoes
3 tbsp of vegan broth
1/2 tsp paprika powder
1/2 tsp sugar
300g vegan minced beef
100ml water

Bechamel sauce:
250ml vegan soy cream
2 tbsp yeast flakes
1 tbsp corn starch
1 tbsp vegan broth
1/2 tsp pepper
1 tsp garlic powder

To assemble:
2 zucchinis, chopped lengthways in slices
approx 7 slices of vegan cheese
Lasagna pasta

Preheat the oven to 400F and oil brush your tin. Roast the garlic and the onions in olive oil and then add the minced beef. Roast for 5 minutes and then add the rest of the ingredients. Simmer for around 10 minutes
For the bechamel sauce, heat all ingredients in a small pan until the sauce thickens due to the corn starch.

Layer the pasta, with the tomato sauce, zucchinis and the vegan cheese. On the last layer add the bechamel sauce and cover completely with vegan cheese slices.

Bake for around 40 minutes.