RecipesPasta, Noodles, Rice And Pulses

Vegan Lasagne recipe

A delicious plant-based lasagne made with a slow cooked ragu, béchamel sauce and vegan cheese Many thanks to @tamaraeats for the tasty recipe.

Dairy Free
Vegan
Vegetarian
Vegan Lasagne recipe
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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

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

Method

01
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.
02
Stir in the vegan mince and cook until browned.
03
Add the seasonings, tomato purée and balsamic vinegar (or wine).
04
Pour in the passata.
05
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.
06
To make the béchamel, melt the vegan butter in a saucepan (on a low heat). 
07
Stir in the flour and cook for 1-2 minutes.
08
Slowly whisk in the plant milk. Keep whisking until smooth and thickened. Add the seasonings.
09
Preheat your oven to 180°C (fan).
10
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. 
11
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes until golden and bubbling.
12
Let it rest for 10–15 minutes before serving.