Vegan Pesto Lasagne

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:20 h

Check out our easy lasagne with a twist – made with Sacla' Vegan Basil Pesto, it's a game-changer for Pesto pasta lovers everywhere! Perfect for cosy winter nights, it's brimming with flavours that'll warm you right up this Veganuary. Their Vegan Basil Pesto is all about fresh basil and that authentic Italian zing. Check out the full recipe below!

Start cooking ➞




For the Mince

<item-todo-done>2 onions<item-todo-done><item-todo-done>3 carrots<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>1kg chestnut mushrooms<item-todo-done><item-todo-done>10 sundried tomatoes<item-todo-done><item-todo-done>2 400g tin of plum tomatoes<item-todo-done><item-todo-done>1 tbsp dried thyme<item-todo-done><item-todo-done>1 tbsp dried rosemary<item-todo-done><item-todo-done>3 bay leaves<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp Marmite<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done> Salt & pepper<item-todo-done><item-todo-done>3 celery sticks<item-todo-done>

For the Pasta Layers

<item-todo-done>300g lasagne sheets<item-todo-done><item-todo-done>190g Sacla' Vegan Basil Pesto<item-todo-done>

For the Pesto Bechamel

<item-todo-done>220g plant-based cream<item-todo-done><item-todo-done>3 tbsp Nooch<item-todo-done><item-todo-done>3 tbsp Sacla' Vegan Basil Pesto<item-todo-done>

For the Topper

<item-todo-done> plant-based cheese<item-todo-done>

Before you start

Food processor | 1 large deep frying pan | Lasagne dish (approx 28cm x 23cm)

Prepare the mushrooms

  • In batches, blitz the mushrooms in a food processor into a coarse mince
  • Warm 2 tbsp olive oil in a frying pan over medium to high heat. Once hot, saute the mushrooms, constantly stirring, until most of the moisture has evaporated and you have a meaty mince. Remove from the heat and set aside

Whilst the mushrooms cook, prepare the ingredients

  • Peel and roughly chop the onions and carrots
  • Roughly chop the celery and garlic
  • In the food processor, pulse the onions, carrots, celery and garlic until finely diced
  • Wipe out the frying pan. Warm 3 tbsp olive oil over medium heat, add the chopped veg with a big pinch of salt and saute for about 8 minutes, stirring occasionally
  • Roughly chop the sundried tomatoes and add them to the pan with the mushroom mince, tinned tomatoes, dried thyme, rosemary, bay leaves, tomato purée, marmite and soy sauce. Stir to combine and turn the heat down and simmer for 15 minutes. By this point, most of the liquid will have evaporated from the mince
  • Taste and season to perfection

Prepare the Pesto bechamel

  • Combine the double cream with the Pesto and nooch and stir to combine
  • Set 60g aside for later

Build and bake the lasagne

  • Preheat the oven to 180*C fan setting
  • Cover the bottom of a lasagne dish with a layer of lasagne sheets, spread over a layer of Sacla' Vegan Basil Pesto, then a layer of ragu. Spoon over some of the cream mixture, then continue layering until you have used everything. Finishing with a layer of lasagne sheets topped with Pesto. Cover tightly with foil and roast in the oven for 40 minutes
  • Carefully remove from the oven. Remove the foil, pour over the reserved Pesto bechamel and return to the oven for 10 minutes
  • Remove the lasagne from the oven and allow to stand for 10 minutes before serving
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