This creamy lasagne will be loved by vegans and meat eaters alike. Use any meat-free mince that you fancy – though we found Meatless Farm works particularly well here.
With its rustic mince filling, creamy white sauce (thanks to the addition of nutritional yeast), and golden cheese topping, this vegan lasagne is guaranteed to please. Serve with a simple green salad or steamed garden peas for a comforting midweek meal.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 45 mins
Cal/Serv:
404
Ingredients
For the filling
4 tsp. vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
500 g meat-free mince, we used Meatless Farm
2 Tbsp. tomato purée
2 x 400g tins chopped tomato
1 Tbsp. dried mixed herbs
1 tsp. caster sugar
8 -10 sheets 'no pre-cooking required' lasagne, suitable for vegans
For the white sauce
2 Tbsp. olive oil
25 g plain flour
600 ml oat milk alternative, we used Oatly
1 Tbsp. nutritional yeast flakes, we used Engevita
1/2 tsp. nutmeg
100 g dairy free cheese alternative, grated, we used Violife
Directions
Step 1Make the filling: heat 2tsp oil in a large pan over medium and fry the onion, with a pinch of salt, for 10min, until beginning to soften. Add remaining 2tsp oil, the garlic and mince and fry for 10min. Stir in the tomato purée; cook for 1min
Step 2 Add the tomatoes, mixed herbs, sugar, 200ml water and a generous amount of seasoning. Simmer for 10min to reduce. Check seasoning, remove from heat and set aside.
Step 3Meanwhile, make the white sauce: heat the olive oil in a medium pan over medium heat. Whisk in the flour and cook for 1min. Remove pan from heat and gradually whisk in the oat milk alternative until smooth. Return to heat and cook, stirring constantly, until thickened (it will need to simmer). Remove from heat and stir in the nutritional yeast, nutmeg and half the cheese alternative. Check seasoning and set aside.
Step 4Preheat the oven to 200°C (180°C fan oven) mark 6. To assemble, spread 1/2 the tomato filling in the base of a deep 2 litre ovenproof serving dish, then lay over 1/2 the pasta sheets in a single layer to cover. Top with half the white sauce. Repeat layering once more, ending with white sauce. Sprinkle over remaining cheese alternative.
Step 5Cook in oven for 50min, until bubbling at the edges and golden on top. Serve with a green salad, if you like.
Per serving:
Calories: 404
Protein: 19g
Total fat: 14g
Saturates: 5g
Carbs: 47g
Total sugars: 13g
Fibre:9g
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