Nooch Lasagne

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:35 h

We've taken everyones favourite comfort food and turned it up a notch! Introducing our nooch lasagne; a twist on the classic this bad boy is saucy, packed full of flavour and tastes UNREAL! The nooch adds a great cheesy flavour and takes our béchamel to the next level!

Start cooking ➞




For the Ragu

<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1kg mushrooms<item-todo-done><item-todo-done>3 large cloves of garlic<item-todo-done><item-todo-done>2 sprigs of fresh rosemary<item-todo-done><item-todo-done>6 sprigs of fresh thyme<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>3 celery stick<item-todo-done><item-todo-done>2 medium carrots<item-todo-done><item-todo-done>10 sundried tomatoes<item-todo-done><item-todo-done>250ml vegan red wine<item-todo-done><item-todo-done>2 tbsp sun-dried tomato paste<item-todo-done><item-todo-done>2 400g tins of plum tomatoes<item-todo-done><item-todo-done>250ml water<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 tbsp Marmite<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done> Salt & pepper<item-todo-done><item-todo-done>300g plant-based lasagne sheets<item-todo-done>

For the Bechamel

<item-todo-done>75g plant-based butter<item-todo-done><item-todo-done>125g plain flour<item-todo-done><item-todo-done>50g Nooch<item-todo-done><item-todo-done>½ tsp nutmeg<item-todo-done><item-todo-done>1 ½ litre oat milk<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

Before you start

2 large deep frying pans | 1 large sauce pan | 1 lasagne dish | Food processor | Tin foil

Start the mushrooms

  • Halve the mushrooms and blitz them in the food processor into a coarse mince (you will have to do this in batches - don’t wash the processor)
  • Peel and grate the garlic
  • Warm 3 tbsp olive oil in one of the pans over medium high heat
  • Add the mushrooms and the garlic, stir to combine and fry for 15 minutes stirring occasionally to prevent catching, until most of the moisture has evaporated and you have a really meaty mince

Prepare the mirepoix and herbs

  • Peel and roughly chop the onions into 1 inch chunks
  • Trim the celery and cut into 1 inch pieces
  • Trim and peel the carrots and cut into 1cm chunks
  • Add the onion, celery and carrot into the food processor and blitz into very small dice
  • Warm the remaining olive oil the second pan over medium high heat, add the mirepoix (celery, onion and carrot) and fry for 2 minutes, stirring occasionally to prevent catching
  • Add the red wine and simmer for 3 minutes
  • Pick the rosemary springs and thyme leaves by running your thumb and forefinger up the stems and finely dice
  • Add the rosemary and thyme to the mirepoix, stir to combine and stir for 2 minutes

Prepare the sauce

  • Finely slice the sun dried tomatoes
  • Once the aroma of the herbs have been released, add the sun dried tomatoes and sundried tomato paste, stir to combine and simmer for 2 minutes
  • Add the tinned tomatoes to the pan, stir to combine
  • Add the water to the tins, swirl around to catch any remaining tomato juice, pour into the pan and simmer for 3 minutes
  • Pour the mushrooms into the tomato pan and stir to combine
  • Add the bay leaves, marmite, balsamic vinegar, soy sauce, stir to combine, turn the heat down and simmer for 15 minutes (Put the lid on leaving a gap - this will prevent your cooker from getting bubbled on)

Make the bechamel and build the lasagne

  • Warm the plant based butter in the saucepan over medium heat
  • Add the flour and whisk into the melted butter to form a roux
  • Add the nutritional yeast and nutmeg and stir to combine
  • Gradually add the oat milk, whisking constantly until you have a lovely smooth, silky cream
  • Taste and season to perfection with salt and pepper
  • Preheat the oven to 180*C
  • Taste the ragu and season to perfection with salt and pepper
  • Spread ¼ of the ragu out over the bottom of the lasagne dish
  • Spread ¼ of the bechamel over the ragu
  • Lay a single layer of lasagne sheets over the top of the bechamel
  • Repeat this process to use up all the ingredients, making sure your top layer is bechamel
  • Sprinkle a good pinch of pepper over the top of the lasagne

Cook and serve the lasagne

  • Tightly wrap the lasagne in tin foil, put the lasagne dish on a baking sheet, place in the oven and roast for 50 minutes
  • Take the lasagne out of the oven, remove the tin foil, put it back in the oven and roast for another 15 minutes
  • Take the lasagne out of the oven and leave to rest for 10 minutes
  • Cut the lasagne into 8 equal pieces
  • Use a spatula to transfer the pieces to serving plates, dress with simple green salad and serve immediately

Cost per portion


CO2e per portion

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