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ULTIMATE VEGAN LASAGNE

ULTIMATE VEGAN LASAGNE
ULTIMATE VEGAN LASAGNE

We've made a fair few delicious vegan lasagnes in our time but this may well be our fave. The textures and flavours are mind blowing.

This is a super healthy family vegan meal that everyone will love. A completely plant based lasagna recipe packed with flavour.

It's food like this that makes you think, "why isn't everyone vegan?"
This recipe, along with a whole bunch more are in BISH BASH BOSH! which is out RIGHT NOW! Click here and order your copy today!

Ingredients
Method

Ingredients

  • 2 onions
  • 100g sun-dried tomatoes, plus 2 tbspoil from the jar
  • 3 carrots
  • 3 celery sticks
  • 1 sprig fresh rosemary, plus morefor 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
  • salad leaves, to serve

FOR THE BÉCHAMEL

  • 125ml olive oil
  • 125g flour
  • 1.25 litres unsweetened plant-based milk
  • 11⁄2 tbsp nutritional yeast

Method

  1. 1.

    Food processor | 2 large saucepans, one on a medium heat| Fine grater or Microplane | 25 x 30cm lasagne dish | Foil | Preheat the oven to 180°C


    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 on the heat and sauté the onions, stirring, for 5–6 minutes


    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


    Meanwhile, thinly 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


    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 vinegar, 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


    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


    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