Our family and lasagne have had a journey. When we were younger, we could only eat lasagne occasionally, when our dad was away as he doesn’t like tomatoes (I mean?). Then, when I started going out out, I realised lasagne was making me really sick. There was one time when I had one vodka and lemonade and had to come home at 11 because I was being sick, thanks dairy! Now, lasagne has pride of place on our menu, and we, almost religiously eat the dish every fortnight. So much has changed for the better in the last 2 years, and our vegan lasagne recipe is no exception to that!
When I was at college, I learnt how to make white sauce properly for the first time. I had always thought that white sauce was made in the microwave, like my mom did, so this was a whole new world for me. Even at school when I made lasagne, I made it in the microwave! That was the first big lasagne development. We started to achieve super glossy, thick white sauces every time. Next came developing on our bolognaise sauce. My sister went vegetarian a few years ago, so our lasagne became vegetarian too. It has taken many different lasagnes, but I feel like I have mastered the art of a cracking vegan bolognaise.
Then came the pasta, leaving hard dried pasta behind for fresh egg (so much better and thoroughly cooks too). Then we switched to gluten free sheets for our mama, and our gluten free and vegan lasagne was born!
Lasagne should be celebrated, and this vegan lasagne recipe should totally be celebrated. You can’t tell the difference at all, which is a big thing for us. You can adapt it! Our sauce isn’t gluten free but the pasta is, and if you needed to make the sauce gluten free just swap out the plain flour for gluten free.
In my humble opinion, lasagne should be served with great sticks of homemade garlic bread, ready to dunk into the saucy remains. Heaven.
Equipment:
- Chopping board
- Knife
- Medium saucepan
- Measuring jug
- Scales
- Large frying pan
- Rectangular lasagne dish
- Fish Slice
Vegan Lasagne Recipe Notes:
- If the white sauce has trouble thickening, leave it for a few moments. The starch will start to thicken up when undisturbed by a spoon.
Easy and simple vegan lasagne recipe that is packed with flavour.
- 1 Onion, diced
- 1/2 punnet Mushrooms, small dice
- 2 packets Vegan mince
- 1 tbsp Tomato Puree
- 1 tbsp Garlic Puree
- 1 splash Vegan Worcestershire sauce
- 1 splash Balsamic vinegar
- 1 splash Soy sauce
- 1 Stock cube
- 1/2 tsp Paprika
- 1/2 tsp Dried mixed herbs
- 1 tin Chopped tomatoes
- 1 carton Passata
- 100 g Vegan butter
- 100 g Plain flour
- 500 ml Soya milk
- 1 tsp Mustard
- 200 g Vegan cheese
- 1 packet Lasagne sheets
- 50 g Vegan cheese
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In the frying pan, fry off your onions and mushrooms until soft.
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Add the mince, purees, sauces, stocks, herbs and spices to the pan and stir to combine.
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Add in the tomatoes and simmer on a medium heat until cooked through.
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In a saucepan, melt the butter.
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Add in the flour and stir until a paste is formed
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Add in the milk in small amounts, stirring each time to combine the milk in with the paste.
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Once all the milk is in the pan, add in the cheese, mustard, salt and pepper and stir until thickened.
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In your lasagne dish, add in half of the bolognaise and spread over the bottom of the dish.
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Add the pasta on top until the bolognaise is covered.
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Add 1/3rd of the sauce on top of the pasta and then repeat the steps once.
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Pour the remaining white sauce on top of the lasagne, sprinkle with cheese and bake in the oven at 180°C for 30 minutes until golden brown and bubbling.
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To make it easier to slice, leave the lasagne to rest for 5 minutes before slicing.