Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 80g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 240ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince and ensure a seamless blend when cooked with beef mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.

Make the hidden veg sauce:

1. Heat olive oil in a large pan. Add onions, carrots, courgettes, and peppers. Cook for 10-12 minutes until very soft.
2. Add garlic and cook for 1 minute.
3. Stir in the beef mince and Eat Curious Mince and brown for 3-4 minutes.
4. Add tinned tomatoes, tomato purée, mixed herbs, salt, and pepper. Simmer for 20-25 minutes until thick.

Make the white sauce:

1. Melt dairy-free spread in a saucepan. Add cornflour and whisk for 1-2 minutes.
2. Gradually add oat milk, whisking continuously. Simmer for 5-7 minutes until thickened.
3. Stir in nutritional yeast and nutmeg. Season to taste.

Assemble & bake:

1. In a baking dish, layer: meat sauce, lasagna sheets, white sauce. Repeat 3-4 times, finishing with white sauce. Top with dairy-free cheese.
2. Cover with foil and bake for 35 minutes at 180°C (60°C fan).
3. Remove foil and bake for 15 more minutes until golden. Rest for 10 minutes before serving.