Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.



An Ode To Lasagne

Lasagne is a cracking dish

To eat it always is our wish.

Vegan lasagna sounds ambitious

But lemme tell you: it’s delicious.

This vegan lasagne recipe is the prefect plant-based version of a classic lasagna with a rich, creamy béchamel and mushroom ragu.

We don’t think you should mess with perfection, but you could add a few chilli flakes if you’re feeling cheeky.

The ragu and béchamel can be made the day before and kept in the fridge, so on the day you just need to build and bake. Glorious.

A brilliant choice for a big family vegan meal, one of the best veggie dinner ideas out there!



  • 2 onions
  • 100g sun-dried tomatoes, plus 2 tbsp oil from the jar
  • 3 carrots
  • 3 celery sticks
  • 1 sprig fresh rosemary, plus more for garnish
  • 2 sprigs fresh thyme
  • 4 garlic cloves
  • 700g chestnut mushrooms
  • 300ml red wine
  • 1 tbsp tomato purée
  • 1 tbsp red miso paste
  • 1 tsp balsamic vinegar
  • 1⁄2 tsp dried oregano
  • 2 tsp soy sauce
  • 2 x 400g tins chopped plum tomatoes
  • 800ml water
  • 500g dried lasagne sheets
  • salt and black pepper

For the béchamel

  • 125ml olive oil
  • 125g flour
  • 1250ml unsweetened plant-based milk
  • 1.5 tbsp nutritional yeast


  • Food processor
  • 2 large saucepans (one on a medium heat)
  • Fine grater or Microplane
  • Lasagne dish


  1. 1.

    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 and sauté the onions, stirring, for 5–6 minutes.

  2. 2.

    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.

  3. 3.

    Finely 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.

  4. 4.

    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, 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.

  5. 5.

    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. Preheat the oven to 180°C.

  6. 6.

    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.