I’ve been promising a vegan lasagne recipe for the longest time now and It’s FINALLY here!
Everyone loves a good lasagne dish, it’s a family favourite, and perfect for cooking a tray full of it and having leftovers for the rest of the week. I don’t know why, but I’ve always been so reluctant to make lasagne in the past due to all the ‘effort’ require, I think the layers can seem quite daunting and time consuming. However, it’s just as if you were to make Bolognese, but this time you’re layering it up! I still started off with my vegan ‘mince’ in a pan and then instead of boiling pasta and pouring the mince onto as you would with Bolognese, you just layer it up with the dry lasagne sheets and your white sauce.
For this particular recipe, I was being lazy with the white sauce as I found a store bought one that week. I did originally plan on using a vegan white sauce recipe that I made a while back, but also chose convenience this time round. I’ll still write the white sauce recipe below for anyone that wants to give it a go, but if you’re just looking for a really quick recipe to throw together, store bough jars are quite useful and still get the job done.
For the ‘vegan mince’ layer
- 1 pack of vegan mince (I used the meatless farm mince)
- 1 Jar vegan Bolognese/ lasagne sauce
- 1 can chopped tomatoes (or 2 cans and no bolognese jar)
- 1 grated carrot
- 1 large bulb onion, finely chopped
- 2 crushed cloves of garlic
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 3-4 bay leaves
- Splash of red wine
- salt & pepper
For the white sauce
- Jar of ‘white vegan sauce’
- 2 tbsp vegetable oil
- 100g plain flour
- 750-800ml (1 1/4 pint) of soya/ oat milk
- 4 tbsp nutritional yeast
- 12 lasagne sheets
- Grated vegan cheese
- Pre-heat the oven to 200c or 180c if using a fan oven.
- Add 2 tbsp olive oil, your onion, and garlic to a large non stick pan over high to medium heat until the onions have softened and slightly browned. This should only take approximately 5 minutes (add a splash of water to the pan if needed and turn the heat down slightly).
- Stir in your vegan mince along with your jar of lasagne sauce and 2/3 of a can chopped tomatoes. If you don’t have a jar of red lasagne sauce or a bologese jar, just use 2 cans of chopped tomatoes instead. Add your oregano, bay leaves, and some salt & pepper before storing everything together and bringing it all to a simmer for about 15 minutes until the vegan mince is all cooked through and the chopped tomatoes bind with the mixture. We want to save some chopped tomatoes for when assembling the lasagne later.
- Once your red sauce starts looking cooked, add in your red wine (optional) and let it simmer for another 5-10 minutes on medium to low heat.
- Whilst your red sauce is cooking, you can get started on the white sauce if you’re making it from scratch. Heat your vegetable oil in a saucepan on medium heat. Once the oil is hot, add your flour and stir this around for around 45 seconds and then start whisking in your milk (add some black pepper and your nutritional yeast here too). Bring to a simmer and keep whisking for around 4-5 minutes until the sauce is smooth and thickened.
- ASSEMBLY TIME! Add the remaining 1/3 of your chopped tomatoes from before into a 25cm x 35cm baking dish and add 3 sheets of lasagne on top as the ‘base.’ My pattern was: lasagne sheets, red sauce, white sauce, repeat! I did four layers of this (but I know most people do 3, it’s completely up to you and how thick you want your lasagne. If you have spinach at home, you could sprinkle some spinach leaves in-between the red and white sauce, but this is completely optional.
- Make sure you have enough white sauce left for the top layer and then sprinkle a decent amount of vegan cheese all over the top. Bake for around 40-45′ in total at a lower shelf in the oven. I covered mine in foil for the first 20 minutes, to avoid burning the cheese and then removed the foil for the last 20-25 minutes. Let it cool for 15 minutes before cutting into it and serving!