Serves 4-8 depending on appetite! 

You will need:

• 2 x Millard Beefy Style Seitan Knots
• 9 x lasagne sheets
• 1/2 x large white onion, diced
• 1/4 x red onion, diced
• 1 x red pepper, diced
• 1/2 x carrot, grated
• 2 x celery sticks, diced
• 1 x tablespoon tomato puree
• 1 x carton passata 
• 20g cornflour
• 400ml unsweetened soy milk
• 100g greek style soya yoghurt
• soy sauce
• balsamic vinegar
• fresh basil
• 40g nutritional yeast
• seasonings/spices (garlic granules, onion powder, pink salt, cracked black pepper, mace, paprika, oregano, nutmeg

Method:

1. Sautée the diced and grated vegetables in water with garlic granules, onion powder, pink salt, cracked black pepper, mace, paprika and plenty of oregano.
2. Add in 2 diced Millard Beefy Style Seitan Knots, the carton of passata, 1tbsp of tomato puree, a splash of soy sauce, a splash of balsamic vinegar and a little water. 
3. Cook for  7 mins then add in lots of chopped up fresh basil.
4. Mix together 20g of cornflour, 400ml of unsweetened soya milk, 100g of Greek style soya yoghurt, nutmeg, pink salt and cracked black pepper in a pot. 
5. Cook over a medium heat until thickened, then add in 40g of nutritional yeast. 
6. Add water to create the right consistency.
7. Layer it up with the 9 lasagne sheets) then bake for 35 mins at 220°C.