Ultimate Vegan Lasagne
We've made a fair few delicious vegan lasagnes in our time but this may well be our fave. The textures and flavours are mind blowing. This is a super healthy family vegan meal that everyone will love. A completely plant based lasagna recipe packed with flavour. It's food like this that makes you think, "why isn't everyone vegan?"This recipe, along with a whole bunch more are in BISH BASH BOSH!
Serves
Ingredients
For the lasagne
<item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp red miso paste<item-todo-done><item-todo-done>1 tsp balsamic vinegar<item-todo-done><item-todo-done>½ tsp dried oregano<item-todo-done><item-todo-done>2 tsp soy sauce<item-todo-done><item-todo-done>2 onions<item-todo-done><item-todo-done>100g sun-dried tomatoes<item-todo-done><item-todo-done>2 tbsp oil from a jar of sun-dried tomatoes<item-todo-done><item-todo-done>3 carrots<item-todo-done><item-todo-done>3 celery stick<item-todo-done><item-todo-done>1 sprig of rosemary - plus more to garnish<item-todo-done><item-todo-done>2 sprig of fresh thyme<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>700g chestnut mushrooms<item-todo-done><item-todo-done>300ml red wine<item-todo-done><item-todo-done>2 x 400g cans of plum tomatoes<item-todo-done><item-todo-done>800ml water<item-todo-done><item-todo-done>500g dried lasagne sheets<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the béchamel
<item-todo-done>1 ½ tbsp Nooch<item-todo-done><item-todo-done>125ml olive oil<item-todo-done><item-todo-done>125g plain flour<item-todo-done><item-todo-done>1 ¼ litre unsweetened plant-based milk<item-todo-done>
To serve
<item-todo-done> side salad<item-todo-done>
Before you start
Preheat oven to 180°C l Food processor | 2 large saucepans, one on a medium heat | Fine grater or Microplane | 25 x 30cm lasagne dish | Foil
Peel and quarter the onions and blitz them in the food processor until finely chopped
- Add the sun-dried tomato oil to the large pan on the heat and sauté the onions, stirring, for 5-6 minutes
- Meanwhile, peel the carrots and pulse them in the food processor with the celery until minced
- Remove the leaves from the rosemary and thyme and finely chop
- Peel and grate the garlic and add it to the pan
- Stir for 1 minute
- Add the carrot, celery, rosemary and thyme, reduce the heat slightly and sauté, stirring occasionally, for 12–15 minutes
Meanwhile, thinly slice the sun-dried tomatoes
- Pulse the mushrooms in the food processor until finely minced
- Add to the pan along with the sun-dried tomatoes
- Stir, increase the heat slightly and sauté, stirring, for 8–10 minutes
Pour in the wine
- Increase the heat and stir constantly for 5–6 minutes, until nearly all the liquid has evaporated
- Add the tomato purée, miso paste, balsamic vinegar, oregano and soy sauce and stir for 1 minute
- Add the chopped tomatoes and water
- Lower the heat to medium and simmer for 30 minutes
- Taste and season with salt and pepper
While it is simmering, make the béchamel
- Put the second pan over a medium heat and add the olive oil
- Add the flour and stir for 3–5 minutes
- Gradually add the milk, stirring constantly
- Add the nutritional yeast and stir until smooth
- Bring to the boil then lower the heat and simmer until the béchamel thickens to the consistency of custard
- Taste and season
Now, layer up your lasagne
- Spread a quarter of the ragu into the lasagne dish
- Spoon over a quarter of the béchamel
- Cover with lasagne sheets, breaking them if necessary to make a complete layer with no gaps
- Repeat three times, reserving some béchamel to cover the top completely
- Garnish with a few rosemary leaves
- Cover with foil and put on the lowest shelf of the oven
- Bake for 50 minutes
- Remove the foil and bake for a further 15 minutes
- Leave to stand for 10 minutes before serving with the salad leaves
- The leftovers will taste amazing the next day – simply bring back to piping hot in the oven or microwave