Vegan Lasagne Recipe: Rich, Creamy and So Easy!

6th January 2018

Well, hello there. Happy new year! Before I get to my vegan lasagne recipe, I have a bit of an update.

It’s been a busy (and stressful) few months for me and truth be told I have had to let the blog take a back seat. I love writing recipes and posts for here but it almost became something that I felt like I had to do on top of everything else so decided to prioritise my mental health and scale everything back until I was ready to return in a more manageable way.

My plan for the blog going forward is to have a much more relaxed approach, aiming for roughly a recipe every two weeks. Every time I post a recipe, I am also going to send it out via tinyletter because a newsletter was just adding to the work I felt like I had to do. I am really excited about the future of the blog – and love doing it – so bear with me while the wheels start to turn again and, as always, get in touch if you have any questions about recipes. I recently found out that my vol au vents now appear on the first page of google results which has really lit a fire under my arse to keep going.

Anyway.

Today’s recipe is one that I hold close to my heart. Vegan lasagne, although takes a bit of prep, is very simple to make. My ragu is based on my vegan spaghetti bolognese recipe and the white sauce is a simple roux.

For the ragu, feel free to build in whatever vegetables you have lying around. If you’re adding in moisture-rich vegetables like courgette or aubergine make sure to reserve a bit of stock to ensure it doesn’t get too watery. The white sauce is delicious and simple. Cashew milk is my new favourite milk for cooking savoury dishes but most will do – just be gentle when heating to ensure it doesn’t curdle.

This recipe goes great with my vegan garlic bread, some salad or whatever other vegetables you have lying around. Take the time out to make it because it really is worth it and is just as good as the non-vegan alternative.

This recipe will fit a large lasagne dish and if you have some ragu left over – freeze it or serve with pasta. Anyway, enough from me, let me know what you think of my vegan lasagne recipe:

For more recipes for vegan comfort food like vegan lasagne, sign up for my tinyletter to get all my latest recipes straight to your inbox!

Print Recipe
Vegan Lasagne
vegan lasagne
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
For the ragu:
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 sticks celery finely sliced
  • 1 bell pepper any colour
  • 125 grams mushrooms sliced
  • 1 handful fresh basil leaves roughly chopped
  • 1 tsp oregano
  • 2 tins chopped tomatoes
  • 1 tbsp tomato puree
  • 300 ml boiling water
  • 1 vegetable stock cube
  • 2 tbsp nutritional yeast
  • 50 grams dried soy mince
  • 2 bay leaves
For the white sauce:
  • 2 tbsp (generous) dairy free spread
  • 4 tbsp plain flour
  • 500 ml unsweetened plant based milk cashew is best
  • 2 tbsp nutritional yeast
For the lasagne:
  • 250 grams lasagne sheets
  • 100 grams vegan cheese grated, optional
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
For the ragu:
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 sticks celery finely sliced
  • 1 bell pepper any colour
  • 125 grams mushrooms sliced
  • 1 handful fresh basil leaves roughly chopped
  • 1 tsp oregano
  • 2 tins chopped tomatoes
  • 1 tbsp tomato puree
  • 300 ml boiling water
  • 1 vegetable stock cube
  • 2 tbsp nutritional yeast
  • 50 grams dried soy mince
  • 2 bay leaves
For the white sauce:
  • 2 tbsp (generous) dairy free spread
  • 4 tbsp plain flour
  • 500 ml unsweetened plant based milk cashew is best
  • 2 tbsp nutritional yeast
For the lasagne:
  • 250 grams lasagne sheets
  • 100 grams vegan cheese grated, optional
vegan lasagne
Instructions
For the ragu:
  1. Preheat oven to 200 C
  2. Add the oil to a large saucepan and turn on a medium heat.
  3. Add the onion, garlic and celery and cook for 3-4 minutes until soft.
  4. Add the pepper and cook for 2-3 minutes.
  5. Add the mushroom and cook for a further 2-3 minutes.
  6. Add the basil and oregano and cook for a further minute.
  7. In a separate bowl, mix the stock cube, nutritional yeast and the boiling water. Stir until fully combined.
  8. Add the stock, dried soya mince and bay leaves to the pan. Season well with salt and pepper.
  9. Reduce the heat slightly and leave to bubble for 15-20 minutes while you make the white sauce.
For the white sauce:
  1. Add the dairy free spread to a new saucepan over a medium heat and wait until melted.
  2. Take off the heat add, add the flour and stir until combined.
  3. Return to the heat and cook for 1 minute, just to cook the flour.
  4. Take off the heat and add a small amount of the plant based milk. Stir until combined.
  5. Continue adding small amounts of the milk and stirring until combined each time.
  6. Add the nutritional yeast and return to the heat, stirring all the time.
  7. Slowly bring to until just bubbling and thick and take off the heat. Add more milk if it's too thick.
For the lasagne:
  1. Add enough ragu to cover the bottom of the lasagne dish.
  2. Add a layer of lasagne sheets, enough to cover the ragu entirely.
  3. Add a layer of white sauce, enough to cover the lasagne sheets entirely.
  4. Repeat this process (a layer of ragu, a layer of lasagne sheets and a layer of white sauce) until your lasagne tray is just about full.
  5. Add a layer of vegan cheese (if using) on top.
  6. Cook for 40-45 minutes until golden and bubbling and serve immediately.

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