Lasagne with Loprofin white sauce and veggie bolognese sauce

Loprofin Lasagne Pasta sheets
1 portion of veggie bolognese sauce
1 recipe of Loprofin white sauce  
100g of low protein cheese 
oil for greasing the baking dish 

1. In a large pot, cook the Loprofin Lasagne Pasta sheets and once cooked, drain and refresh in cold water  
2. Take an oven-proof dish or individual foil trays and brush the bottom and sides with oil 
3. Take ¾ of the Loprofin white sauce and place in the bottom of the dish, then cover with pasta sheets in one layer (make sure to not overlap the sheets)
4. Then cover the pasta with ¾ of the bolognese sauce and sprinkle over ¾ of the grated low protein cheese. Repeat the layers with the rest of the remaining sauce and pasta (you will have three layers once finished)  
5. Lastly, sprinkle the top with the leftover low protein cheese. At this stage, you can cover and freeze until needed or you can bake at 180oc for 25/30 minutes until bubbling hot

Chef tips:

• If you are making individual lasagne portions, divide the mixture into each foil tray, then freeze 
• You can bake the lasagne from frozen just add 10 minutes to the cooking time
• If you don’t like the veggie bolognese sauce, you can add cooked mushrooms or any other veg
• Parmesan or mozzarella low protein cheese works great in this dish