Vegan Lasagne

My boyfriend said this was one of the best lasagnes he’s ever tried. This recipe is really easy and will definitely become a regular in our household!

For this recipe I used Birdseye Au plant-based mince, but you can use any of your favourite vegan mince or swap it out for 2 x cans of lentils.

Ingredients:

Bolognese

1 onion, diced

4 cloves garlic, crushed

1 pack plant based mince

1 plant based “beef” stock cube

2 cans chopped tomatoes

1/4 cup tomato paste

2 tbsp balsamic vinegar 

Salt & pepper to taste 

Bechamel

3 tbsp vegan butter/margarine

2 tbsp flour

2 cups plant based milk

1 tsp onion powder

1/2 cup nutritional yeast

Salt & pepper to taste

Other Ingredients

Lasagne Sheets 

Optional: grated vegan cheese

Method:

Preheat the oven to 180 degrees Celsius. 

Heat a large fry pan with some olive oil and fry onion and garlic until soft and fragrant. Add plant based mince and fry for 5-10 minutes (depending on if frozen or not). Add the vegan beef stock cube and mix into he mince. Add canned tomatoes, tomato paste, balsamic vinegar to the fry pan and mix to combine. Then season to taste with salt & pepper. Simmer on low heat for 10-15 minutes. Taste and season again if necessary. 

Meanwhile, make the béchamel by melting the butter in a saucepan. Add the flour and whisk into the butter. Add plant milk and continue whisking until it begins to thicken. Add nutritional yeast, onion powder and salt & pepper then keep whisking until everything is combined and its nice and thick. 

Assemble the lasagne like below:

Thin layer of béchamel on the base

Lasagne sheets

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Lasagne sheets

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Lasagne sheets 

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Grated vegan cheese

Cover with tin foil and cook in the oven for 20 minutes. Remove tin foil and cook for another 20 minutes. 

Leave to cool for 5 minutes then slice and enjoy!!!