Red Vegan Lasagne

I was on a lasagne making spree but was too lazy busy to write this one up.  I was really pleased with the result.  I portioned them up and froze them, then defrosted it and make the sauce my making up this vegan "Cheese Sauce." I got it from Holland and Barrett
The "Red" refers to using red peppers, red onions and kidney beans.

This made about 9 portions (which from a greedy pov may seem stingy sized!)

Ingredients:

For the roasted vegetables:
2/3 Red Onions, peeled and cut into wedges
4 cloves of Garlic, skin on
1 Red Pepper, deseeded and cut into chunks
Olive oil
Basil
Oregano
Rosemary

For the sauce:
1 tin (400g) of Kidney Beans, drained and rinsed until water is clear
2 tins of Plum Tomatoes, chopped (or use chopped tomatoes)

Method:

1. Really simple.  Chop everything up and drizzle with oil and season.  Put into a roasting dish or oven tray and roast for 20-30 mins at 180c until the vegetables are all soft and delicious.

Before

2. Squeeze the garlic out of their jackets (they will be lovely and sweet from steaming inside the skin)  Place mixture into a saucepan and add the tinned tomatoes and kidney beans and simmer and season.

Red Sauce

3.  Build your lasagne.  You might want to preboil the sheets so the pasta has a better texture.  Because I had no cheese sauce or cheese topping to "seal" in the moisture, I put some tin foil on top.

Before pic in all its juicy glory!

Cooked but a bit dry

Just so you can see the layers

A version without cheese sauce, a bit plain tbh

With Vegan "Cheese Sauce"

Review:
The Red Sauce works as a standalone pasta sauce.  It does benefit greatly by having some grated cheese on top.  This adds umami delicousness.  I thought the faux "Cheese Sauce" was ok but I think of it as a vegan bechemel, a lovely alternative to white sauce.  I think calling it a cheese sauce is pushing it a bit because I was disappointed with the flavour.