Gluten-Free, Vegan, Serves 8

• 2 Tbsp olive oil
• 1 large red onion minced
• 5 cups vegan Italian meatballs
• 2 tsp dried thyme
• 3/4 cup vegan parmesan grated
• 4 cloves garlic minced
• 1 3/4 cup red wine
• 2 bay leaves
• 1 packages of gluten-free lasagne pasta
• 5 cups tomato sauce
• 1 Tbsp date sugar
• 4 Tbsp vegan butter
• 1/4 cup almond flour
• 2 cups coconut milk full fat
• 1 Tbsp wholegrain mustard
• 2 1/2 cups vegan mozzarella cheese grated

Directions:

Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium heat. Add the onions and garlic. Saute for 2-3 minutes or until they become fragrant. Add in the meatballs and saute until they are golden brown. While browning, adds the thyme and turn the meatballs to help them brown evenly. It is easier if you do this in batches. Once browned, set aside and deglaze the pan with the wine. Add the tomato sauce and sugar to a low boil, then simmer for 40 minutes until thickened. Make sure to taste and season accordingly. 

Meanwhile, make the white sauce by melting the butter in a medium saucepan. Stir in the flour to create a rue. Continue to stir over low heat for 2-3 minutes until golden brown. Whisk in the milk a little at a time until it becomes a smooth sauce. Add the bay leaves and bring them to a boil. Simmer for 2 minutes and remove from heat. Remove the bay leaves and stir in the parmesan and mustard until well combined. Into a pretreated with the non-stick option of choice, 30x20cm baking dish, spoon a little red sauce. Followed by a layer of the cooked, still slightly firm lasagne, white sauce, meatballs, red sauce, and mozzarella, and repeat until all the ingredients are gone. The top should have a layer of cheese. Bake for 30 minutes or until golden brown. Allow resting for 5-10 minutes. Top with fresh basil and more parmesan.