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Vegan lasagne recipe
10 Feb 2023
There’s barely anyone who doesn’t love lasagne; it’s a slice of rich, cheesy comfort.
But sometimes there are dietary requirements to consider.
This vegan version has all you want – silky béchamel, Italian-inspired herbs, and a bubbling bolognese (and the pasta’s gluten-free, too).
Nutrition: per serving
Calories
662kcalProtein
37gTotal fat
38gSaturates
13gFibre
4gCarbs
43gIngredients
1 tbsp olive oil
1 onion, finely diced
1 large carrot, finely diced
2 celery sticks, finely diced
2 garlic cloves, chopped
750g meat-free mince
Salt and pepper
1/2 tsp dried oregano *
500g passata
12 small lasagne sheets * (200g)
Green salad leaves, to serve
For the béchamel:
75g dairy-free sunflower spread
75g plain flour *
600ml unsweetened soya milk *
1 bay leaf
40g dairy-free cheddar-style cheese, finely grated
1 tsp caster sugar
Freshly grated nutmeg *
Method
1
Heat the oven to 180ºC/160ºC fan/gas mark 4. Heat a large casserole pan with the oil, then add the onion, carrot and celery. Fry for about 8 minutes, then add the garlic and meat-free beef. Turn the heat up and fry for about 8 more minutes, mashing up the meat-free beef with a wooden spoon to get rid of any clumps. Season with pepper.
2
Add the oregano and passata. Crumble in the stock cube and add 200ml hot water. Cover and simmer for about 20 minutes, then remove the lid and simmer for 10 more minutes until thickened. Check the seasoning.
3
Meanwhile, make the béchamel. Put the dairy-free spread and flour in a saucepan and mix with a wooden spoon over a low heat until the spread has melted. Cook for 1 minute, then take off the heat and gradually blend in about half the soya milk, ensuring there are no lumps. Return to the heat, add the rest of the soya milk and the bay leaf and stir constantly over a low heat for 10 minutes until thick and custard-like. Turn off the heat, stir in the cheese, sugar and about ¼ teaspoon nutmeg. Season with salt and pepper to taste. Remove and discard the bay leaf.
4
Now start to layer up your lasagne. Spread ¼ of the meat sauce in the base of a 28m x 20cm lasagne dish. Drizzle over a couple of spoons of the white sauce, then add 3 lasagne sheets. Repeat this to make 4 layers of pasta, finishing up with the last ¼ of meat sauce and the majority of the white sauce in a thick layer.
5
Place in the oven for 40 minutes until golden and bubbling. Leave to sit for 5-10 minutes before serving with a green salad.