Vegan Lasagne
Servings Prep Time
8servings 20minutes
Cook Time
1hour

Servings Prep Time
8servings 20minutes
Cook Time
1hour

Ingredients
For the ragu:

  • 1tbsp


    olive oil

  • 3cloves


    garlicminced

  • 1


    oniondiced

  • 3sticks


    celeryfinely sliced

  • 1


    bell pepperany colour

  • 125grams


    mushroomssliced

  • 1handful


    fresh basil leavesroughly chopped

  • 1tsp


    oregano

  • 2tins


    chopped tomatoes

  • 1tbsp


    tomato puree

  • 300ml


    boiling water

  • 1


    vegetable stock cube

  • 2tbsp


    nutritional yeast

  • 50grams


    dried soy mince

  • 2


    bay leaves

For the white sauce:

  • 2tbsp (generous)


    dairy free spread

  • 4tbsp


    plain flour

  • 500ml


    unsweetened plant based milkcashew is best

  • 2tbsp


    nutritional yeast

For the lasagne:

  • 250grams


    lasagne sheets

  • 100grams


    vegan cheesegrated, optional

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.