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Fully Loaded Lasagne

Fully Loaded Lasagne
Fully Loaded Lasagne

We have create the most delicious fully vegan lasagne of dreams.

Wondering what veggie dish to cook the family, this is such a family favourite and everyone at the dinner table will love it!

A great portal to deliver a load of veggies, withe everyone's favourite vessel... pasta!

This lasagne is a fantastic dinner party showpiece. It's full of flavour and tastes DELICIOUS! It will serve 8 hungry people, so it's a perfect dish to wow your mates. It's definitely worth the extra effort.

A great vegan meal to cook in batch. Also if you're looking for a gluten free vegan lasagne, simply swap the pasta sheets out for gluten free ones.

Ingredients
Method

Ingredients

Cashew Béchamel

  • 4 cups soaked cashews
  • 2.5 tbsp apple cider vinegar
  • 3 cups water
  • 4 cloves garlic
  • 4 tsp salt
  • 6 tbsp nutritional yeast
  • 6 tbsp corn flour
  • 1 cup nut milk

Tomato Sauce

  • 2 tbsp olive oil
  • 1 white onion
  • 3 cloves garlic
  • 1/2 cup sun-dried tomatoes
  • 1 tbsp oregano
  • 1.5 tbsp tomato puree
  • 250ml red wine
  • 10 chopped tomatoes
  • 1/4 cup capers
  • 1/4 cup olives
  • 2 cups tomato pasatta
  • 2 aubergines
  • 2 courgettes
  • 12 lasagna sheets
  • basil
  • Dairy-free pesto (optional)

Method

  1. 1.

    Start off by soaking your cashews - 30 minutes in a pan of water on a low heat should do the trick. To make the béchamel, put all the ingredients a part from the nut milk in a food processor and blend until smooth. Pour the mix into a pan and stir in the nut milk. Keep stirring on a low heat until it has thickened nicely.

  2. 2.

    Now it's time to make the tomato sauce. Fry the onion in a pan with the olive oil until translucent, then add the garlic and stir for a few more minutes until softened. Next stir in the sun-dried tomatoes, oregano and tomato puree. Add the red wine and keep stirring for a few minutes until the alcohol has cooked off and the sauce has thickened slightly. Then add the chopped tomatoes, capers, olives and pasatta, stir until well combined, and then take off the heat.

  3. 3.

    Slice the aubergines and courgettes fairly thinly and griddle each one for a few minutes.

  4. 4.

    Now it's time to assemble your lasagne! It's really up to you how you go about this, but we started with the tomato sauce, spinkled over some basil, then 4 sheets of lasagna, a layer of béchamel, some pesto, then the griddled veg. Repeat until your dish is full.

  5. 5.

    Cover your lasagne in foil and bake for 45minutes. Remove the foil for the last 10 minutes of baking to get a slight crust on top. Serve with a side salad.