Essentials for one lasagne + left-over ragu that can be transformed into Bolognese sauce or such:Ragu:1 Onion2-3 garlic cloves1 carrot400g vegan mince2 x 400g cans of chopped tomatoes250g of passata1 vegetable stock cubeSeasonings – oregano, salt, pepper, basil, chilli flakes, garlic granules, thyme…Bechamel sauce:ca. 50g (Vegan) Butterca. 50g flour (has to be equal to the butter)(Soy) milk to thin it outAaaand… Lasagne sheets (Vegan) shredded cheeseExtras, if fancy: red wine and/or hot sauce for some extra tasteAppliances needed: chopping board, knife, large pot, some kind of medium casserole dish, cutleryCa. 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

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