Ultimate Vegan Lasagne
- Simple
- 2:30 h
- 21 ingredients
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!
Serves: 4
Ingredients
For the lasagne
- 1 tbsp tomato purée
- 1 tbsp red miso paste
- 1 tsp balsamic vinegar
- ½ tsp dried oregano
- 2 tsp soy sauce
- 2 onions
- 100g sun-dried tomatoes
- 2 tbsp oil from a jar of sun-dried tomatoes
- 3 carrots
- 3 celery stick
- 1 sprig of rosemary - plus more to garnish
- 2 sprig of fresh thyme
- 4 garlic cloves
- 700g chestnut mushrooms
- 300ml red wine
- 2 x 400g cans of plum tomatoes
- 800ml water
- 500g dried lasagne sheets
- Salt & pepper to taste
For the béchamel
- 1 ½ tbsp Nooch
- 125ml olive oil
- 125g plain flour
- 1 ¼ litre unsweetened plant-based milk
To serve
- side salad
Before you start
Preheat oven to 180°C l Food processor | 2 large saucepans, one on a medium heat | Fine grater or Microplane | 25 x 30cm lasagne dish | Foil
Step 1
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
Ingredients
- 2 onions
- 2 tbsp oil from a jar of sun-dried tomatoes
- 3 carrots
- 3 celery stick
- 1 sprig of rosemary - plus more to garnish
- 2 sprig of fresh thyme
- 4 garlic cloves
Step 2
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
Ingredients
- 100g sun-dried tomatoes
- 700g chestnut mushrooms
Step 3
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 with salt and pepper
Ingredients
- 1 tbsp tomato purée
- 1 tbsp red miso paste
- 1 tsp balsamic vinegar
- ½ tsp dried oregano
- 2 tsp soy sauce
- 300ml red wine
- 2 x 400g cans of plum tomatoes
- 800ml water
- Salt & pepper to taste
Step 4
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
Ingredients
- 1 ½ tbsp Nooch
- 125ml olive oil
- 125g plain flour
- 1 ¼ litre unsweetened plant-based milk
Step 5
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
Ingredients
- 500g dried lasagne sheets
- side salad