Lasagne was one of my favourite meals growing up. Something I loved eating with my sister, who actually got me into it.
Once I went vegan I missed lasagne, so I had to veganise it.
How to veganise mince lasagne
Traditional lasagne consists of three main components: Tomato-ey mince, creamy white sauce, and lasagne sheets topped with cheese.
Veganised lasagne isn’t all too different, all you need to do is substitute the cheese for a vegan option and the sheets for an egg-free option.
What goes in vegan white sauce?
With our veganised version of white sauce for lasagne, it’s very much similar to béchamel; with cheese added to make it richer.
How is lasagne layered?
Start off with a layer of lasagne sheets, then tomato sauce filling, spread evenly along the oven dish’s base.
Next you add a thin layer of white sauce on top, with lasagne sheets laid out, followed by more filling, more sheets, then topped with cheese – Vegan cheeze in this case.
What does vegan lasagne pair well with?
When it comes to what to serve with lasagne, I’ve found the simpler the choices the better.
Some options include roasted veggies, potatoes, chips or salad.
I personally enjoy eating a side salad like our avocado salad alongside it, it’s a perfect balance of savoury with the freshness of the salad.
Do you put lasagne sheets in raw?
Many people tend to put the sheets in raw, but for the absolute best results you should take the extra time to pre-boil them.
You’d only need to cook them for 5-10 minutes in salted boiling water.
How to soften lasagne sheets without them sticking together
To boil numerous lasagne sheets at once, add olive oil to the pasta water, which will provide extra lubrication between them. Keep stirring the pasta so they don’t settle and end up sticking together.
This vegan lasagne recipe is great for guests, kid-friendly and sure to turn any skeptic into a believer. Ready to make the best vegan lasagne you’ve ever tasted? Let’s go!
If you love this recipe as much as we do, feel free to bookmark for future reference, share with an omnivorous friend, or leave a comment with your thoughts.
| Prep Time | 15 Minutes |
| Cook Time | 1 Hour |
| Passive Time | 1 Hour 15 Minutes |
| Servings |
People
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- 9 Lasagne sheets
- 1 Large Red Bell Pepper
- 1 Medium Red Onion
- 200 Grams Vegan mince
- 400 Grams Chopped tomatoes Canned
- 1 Tbsp olive oil For cooking
- 1 Tbsp Tomato Paste
- 1 Tsp Oregano
- 1 Tsp Basil
- 1 Tsp Garlic Powder
- 1 Tsp Ground coriander
- 1 Tsp Ground Cumin
- 150 Grams Vegan Cheese Grated
- 200 Millilitres Vegan milk I used oats
- 1 Tbsp Vegan Butter
- 1 Tbsp Flour
Ingredients
Pasta and filling
Cheesy white sauce
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- Finely chop red onion and washed red bell pepper, set aside. Preheat the oven to 200 degrees celsius.
- Heat oil on a frying pan and add in red onion, cooking on a medium heat until slightly softened, adding in bell pepper after 2-3 minutes. Add in vegan mince, tomato paste, a splash of water, herbs and spices, stir to combine and cook for 6-8 minutes.
- Pour in chopped tomatoes, bring to a boil, and cook on a medium heat for 5 more minutes. Once cooked, set aside.
- Start by melting butter in a saucepan and stirring with flour, adding in almond milk and salt to the mix. Once bubbling, stir gently and cook on a medium heat for 2-3 minutes.
- Add 50g of vegan cheeze, into the mix, stirring to ensure it melts, then simmer for 4-5 minutes, or until thick.
- Boil roughly 1l of salted water, with a drizzle of olive oil, then add sheets to the saucepan.
- Cook until softened, (roughly 5-8 minutes), if you have time it’s best to do this one by one.
- Lay out 3 sheets, 1 vertically and 2 horizontally, to cover the bottom of the oven dish.
- Add a layer of mince, topped with some white sauce. Cover the layer with more sauce and repeat the process twice, until you have two layers of filling, topped with sheets.
- With the remaining grated cheese, sprinkle on top to cover the lasagne, if you’ve any white sauce left, spread on top of the lasagne too for a more even melt. Place into the oven.
- Leave to cook for 30-40 minutes, the top layer should be thick and bubbly. Serve with your favourite sides.
