Vegan Frying Pan Red Pesto Lasagne BOSHTV

Frying Pan Red Pesto Lasagne

  • Simple
  • 0:35 m
  • 23 ingredients

If you're after a super simple vegan recipe for lasagne, that packs in some incredible flavours and is pretty speedy to cook - our Frying Pan Red Pesto Lasagna is the one for you. This delicious recipe is perfect for a mid-week meal or as a weekend treat accompanied by some plant-based garlic bread!

Serves: 4

Ingredients

For the tomato sauce

  • 1 onion diced
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • 400g can of tomatoes
  • 2 tbsp white miso
  • 680ml Passata

For the ragu

  • 3 tbsp olive oil
  • 80g tomato purée
  • 220g plant-based mince
  • 1 tsp sea salt
  • 2 tsp soft brown sugar
  • 185g sun-dried tomato pesto
  • 100ml red wine

For the cheat's béchamel

  • 1 garlic clove
  • 1 handful of cashews optional
  • 50g plant-based parmesan
  • 250ml plant-based cream
  • 200ml oat milk
  • 2 tbsp Nooch
  • 1 tsp nutmeg
  • Salt & pepper to taste

For the lasagne

  • plant-based parmesan to taste
  • 200g plant-based mozzarella
  • 250g plant-based lasagne sheets
  • fresh basil

To serve

  • 1 handful of fresh basil

Before you start

Oven preheated to 180˚C, fan setting | Food processor or large powerful blender | Large frying or casserole pan

Step 1

Make the tomato sauce

  • Peel and dice the onion, and add these with the peeled garlic cloves to the food processor with the smoked paprika, tinned tomatoes, miso, passata and blitz to combine 

Ingredients

  • 1 onion diced
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • 400g can of tomatoes
  • 2 tbsp white miso
  • 680ml Passata

Step 2

Make the ragu

  • Heat the olive oil in a frying pan over medium-high heat
  • Add the mince and salt to the pan and fry until browned on all sides
  • Add the tomato purée and sugar and cook for 1-2 minutes, stirring well to combine with the mince
  • Add the wine and cook off until most of the wine has evaporated
  • Pour in the blended tomato sauce and jar of pesto and mix to combine, bring up to the boil and then reduce the heat to a simmer
  • Let the ragu bubble away for 10 minutes, stirring occasionally while you make the béchamel

Ingredients

  • 3 tbsp olive oil
  • 80g tomato purée
  • 220g plant-based mince
  • 1 tsp sea salt
  • 2 tsp soft brown sugar
  • 185g sun-dried tomato pesto
  • 100ml red wine

Step 3

Make the cheat’s béchamel

  • Add all the ingredients to a blender and blitz to combine
  • Add some cashews to thicken the sauce if wanted

Ingredients

  • 1 garlic clove
  • 1 handful of cashews optional
  • 50g plant-based parmesan
  • 250ml plant-based cream
  • 200ml oat milk
  • 2 tbsp Nooch
  • 1 tsp nutmeg
  • Salt & pepper to taste

Step 4

Make the lasagne

  • Take the pan off heat, then snap the lasagne sheets into large chunks and push them down into the ragu to fold them all through the sauce, and making the top as flat as possible
  • Tip the béchamel over the top of the ragu and spread it evenly with the back of a spoon
  • Grate over the remaining plant-based parmesan and tear up the plant-based mozzarella and place on top
  • Transfer to the hot oven to brown for 25 minutes
  • Tear the basil leaves over the top and serve

Ingredients

  • plant-based parmesan to taste
  • 200g plant-based mozzarella
  • 250g plant-based lasagne sheets
  • fresh basil
  • 1 handful of fresh basil