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.



Do you love chilli? Yeah, you do. Love lasagne? What kind of question is that.

Struggling to choose between the two? This beast of a recipe combines the best of both worlds.

Now, we know this isn’t the most authentic lasagne/chilli recipe in the world but before you report us to the Italian and Mexican embassies for crimes against cuisine, hear us out. We promise you’re going to love this freaky fusion. The spices in the béchamel give it a little kick and the mushroom mince in the chilli is super meaty.

This is a superb idea for a big family vegan dinner, one that everyone will love! We also think it's a good dish to pop in the fridge and eat again the next day!



Mushroom Mince

  • 400g mushrooms
  • 1 tbsp olive oil
  • Salt and pepper to taste

Chilli Ragu

  • 1 tbsp olive oil
  • 2 red onions
  • 4 garlic cloves
  • 2 red chillies
  • 10g coriander stalks
  • 1 stick celery
  • 1 red pepper
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp oregano
  • 1 bay leaf
  • 1 tablespoon tomato puree
  • 250ml red wine
  • 2 tsp soy sauce
  • 1 tsp balsamic vinegar
  • 800g (2 cans) chopped tomatoes
  • 400g tin black beans
  • 400g tin kidney beans
  • 1.5 tsp maple syrup
  • 10g dark chocolate
  • 20g coriander leaves
  • 200ml vegetable stock
  • Salt and pepper to taste


  • 125ml olive oil
  • 125g flour
  • 1250ml unsweetened plant-based milk
  • 11⁄2 tbsp nutritional yeast
  • 1 tsp chilli powder
  • 1 tsp cumin
  • ½ tsp cinnamon

Everything else

  • 200g vegan cheese
  • 500g dried lasagne sheets
  • 1 jalapeño
  • Salad leaves


  • Lasagne dish
  • Food processor
  • Stock pot
  • Large saucepan


  1. 1.

    Pre-heat oven to 180°C

  2. 2.

    First, prepare the veggies. Mince the mushrooms in a food processor. Peel and dice the red onions. Finely grate the garlic. Trim, halve, de-seed and dice the chillies. Pick the coriander leaves and dice the stalks. Trim and finely slice the celery. Trim, halve, core and dice the pepper. Drain the beans.

  3. 3.

    Now, cook the mushrooms. Warm a splash of olive oil in a saucepan over a medium heat. Add the mushrooms and a pinch of salt and pepper to the pan and stir for 5-6 minutes. Take the pan off the heat, transfer the mushrooms to a plate and set to one side.

  4. 4.

    Now, prepare the chilli. Warm the olive oil in a large saucepan over a medium heat. Add the onions and a pinch of salt to the pan and stir for 2-3 minutes. Add the garlic, chillies and coriander stalks to the pan and stir for 2 minutes. Add the celery and pepper to the pan and stir for 4-5 minutes.

  5. 5.

    Now for some flavour! Add the chilli powder, cumin, smoked paprika, cinnamon, oregano and bay leaf to the pan and stir for 1 minute to combine and coat. Add the tomato puree to the pan and stir for 1 minute. Add the red wine, balsamic vinegar and soy sauce to the pan, stir to combine and leave to simmer for 3-4 minutes, stirring occasionally to prevent catching.

  6. 6.

    Time to bulk out the chilli. Add the chopped tomatoes to the pan, stir to combine and simmer for 5-6 minutes, stirring occasionally. Add the beans, maple syrup, chocolate and mushrooms to the pan, stir to combine, reduce the heat and leave to simmer for 10 minutes, stirring occasionally. Remove the bay leaf, stir the coriander leaves into the chilli. Add the stock, stir to combine and take the pan off the heat. Taste and season to perfection with salt and pepper.

  7. 7.

    Make your béchamel. Warm the olive oil in a saucepan over a medium heat. Add the flour and whisk for 3–5 minutes. Gradually add the milk, stirring constantly | Add the nutritional yeast, chilli powder, cumin, cinnamon and whisk until smooth. Bring the béchamel to the boil then lower the heat and simmer until the it thickens to the consistency of custard. Taste and season to your liking.

  8. 8.

    Lasagne building time. Slice the jalapeño. 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 sliced jalapeño chillies. Cover with foil and put on the lowest shelf of the oven and bake for 50 minutes.

  9. 9.

    Remove the foil and bake for a further 15 minutes. Leave to stand for 10 minutes before serving with the salad leaves. Feel the flavour.