Dairy-free lasagne

Method

• Step 1
  Heat oil in a saucepan over medium-high heat. Add onion, garlic and oregano. Cook for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

• Step 2
  Add anchovies (if using) and tomato paste. Cook, stirring, for 1 minute. Add wine. Cook for 2 minutes or until reduced by half. Add tomato. Bring to the boil. Reduce heat to medium. Simmer for 10 to 15 minutes or until thickened
• Step 3
  Preheat oven to 160°C/180°C fan-forced. Grease a 5cm-deep, 22cm x 32cm (base) baking dish. Melt spread in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, whisking constantly until smooth. Cook, whisking, for 2 minutes, or until thick. Stir in 1/2 cup cheese.
• Step 4
  Arrange one-quarter lasagna sheets over base of prepared baking dish, breaking to fit. Spoon one-quarter mince mixture over lasagne sheets. Spoon over 1/2 cup white sauce. Repeat layers 3 times, finishing with remaining white sauce. Sprinkle with remaining cheese. Bake for 35 to 45 minutes or until golden and pasta tender. Stand for 10 minutes. Serve.