Essentials for one lasagne + left-over ragu that can be transformed into Bolognese sauce or such:

Ragu:
1 Onion
2-3 garlic cloves
1 carrot
400g vegan mince
2 x 400g cans of chopped tomatoes
250g of passata
1 vegetable stock cube
Seasonings – oregano, salt, pepper, basil, chilli flakes, garlic granules, thyme…

Bechamel sauce:
ca. 50g (Vegan) Butter
ca. 50g flour (has to be equal to the butter)
(Soy) milk to thin it out

Aaaand…
Lasagne sheets
(Vegan) shredded cheese

Extras, if fancy: red wine and/or hot sauce for some extra taste

Appliances needed: chopping board, knife, large pot, some kind of medium casserole dish, cutlery

Ca. 60 minutes+ 20-30 minutes to the episode length of oven time!)

Featuring my housemate and great friend, Vasco S. L. Brito. This is the first ever no chefs podcast recording that was good enough to post. Be kind!
A vegan recipe - but it is very to transform into a non-vegan version ;)

Photo: Steve Johnson | CC2.0