A delicious plant-based lasagne made with a slow cooked ragu, béchamel sauce and vegan cheese
Many thanks to @tamaraeats for the tasty recipe.
Serves 6
Vegan Lasagne recipe
A delicious plant-based lasagne made with a slow cooked ragu, béchamel sauce and vegan cheese Many thanks to @tamaraeats for...
Ingredients
For the ragu
| 2 tbsp | olive oil |
| 1 | onion, finely diced |
| 2 | celery sticks, finely diced |
| 2 | carrots, finely diced |
| 500g | vegan mince (eg Meatless Farm, beyond, Linda McCartney) |
| 1 tbsp | tomato puree |
| 500ml | tomato passata |
| 1 tsp | Steenbergs garlic granules |
| 1 tsp | Steenbergs pink Himalayan Salt |
| 1 tsp | Steenbergs onion granules |
| 1 tsp | Steenbergs rainbow pepper |
| 1 tsp | Steenbergs chilli flakes |
| 1 | Steenbergs dried bay leaf |
| 1 tbsp | balsamic vinegar glaze or red wine |
For the béchamel sauce
| 50g | vegan butter (eg Flora Plant Butter) |
| 50g | plain flour |
| 600ml | unsweetened soy milk |
| 1 tsp | Steenbergs ground nutmeg |
| 1 tsp | Steenbergs pink Himalayan salt |
| 1 tsp | Steenbergs rainbow pepper |
For the assembly
| 250g | egg-free lasagne she |
| 100g | vegan mozzarella, grated |
| 50g | vegan parmesan |
Method
- Heat olive oil in a cast-iron casserole dish. Add the onion, celery, and carrot. Cook on medium heat until soft, about 8-10 minutes.
- Stir in the vegan mince and cook until browned.
- Add the seasonings, tomato purée and balsamic vinegar (or wine).
- Pour in the passata.
- Cover and let it cook gently on a low heat. Leave the ragu to cook for as long as possible (this was cooked for 12 hours). Stir occasionally (top up with a little water if it starts to thicken too much). The longer it simmers, the richer the flavour. (Optional) Let the ragu cool completely, then refrigerate overnight. Assemble the lasagne the next day - the flavours deepen beautifully, and it holds its shape even better when baked.
- To make the béchamel, melt the vegan butter in a saucepan (on a low heat).
- Stir in the flour and cook for 1-2 minutes.
- Slowly whisk in the plant milk. Keep whisking until smooth and thickened. Add the seasonings.
- Preheat your oven to 180°C (fan).
- In a baking dish, layer the ragu, then lasagne sheets, then béchamel, then a little of the grated cheese. Repeat the layers until all ingredients are used up, finishing with béchamel and a generous layer of cheese on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes until golden and bubbling.
- Let it rest for 10–15 minutes before serving.
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