Based on John and Lisa's recipe.
Make the ragu bit of the lasagne using a 500g pack of frozen soya mince. The linked recipe one is good but last night I made one by: gently frying a chopped onion until soft. Add clove of crushed garlic and fry for another minute. Add the mince with 1 heaped tbsp tomato puree, a glass of red wine and 1tsp dried mixed herbs. Cook until the wine has reduced by half. Add two tins of tomatoes and chopped mushrooms, bring to the boil and cook for 5-10 minutes. Taste and season if needed
Heat the oven to 200C
Prepare the stuffed crust garlic bread if having (see below)
The 'cheat' bit: Break 7 sheets of dried lasagne into largish bits and stir into the sauce. Pour into lasagne dish. Top with blobs of creme fraiche (300ml in total) and gently spread to get a covering. Top with 200g grated cheese. Bake for 25 minutes.
Stuffed Crust Garlic Bread
Into a bowl containing 300g SR flour and 1tsp baking powder, put on 300g plain yoghurt. Combine to make a dough - knead lightly. On floured surface roll it out to a rectangle 20cmx40cm (the length is the important bit - make it over 40cm rather than under). Scatter over the best part of a 250g pack of grated mozzarella. Roll it lengthwise Swiss roll style. Join the ends to make a circle. Put onto a baking tray with seam side down. With scissors, snip at 45 degree angles at regular intervals and gently tease the pieces apart.
Bake for 25 minutes - as in alongside the lasagne
Make garlic butter by combining 75g soft butter with 3 crushed cloves of garlic and a handful of chopped parsley. Brush it over the bread as soon as you remove the bread from the oven.
