Veganised mince lasagne
A veganised rendition of the world famous mincemeat lasagne.
Servings Prep Time
4People 15Minutes
Cook Time Passive Time
1Hour 1Hour 15 Minutes
Servings Prep Time
4People 15Minutes
Cook Time Passive Time
1Hour 1Hour 15 Minutes
Pasta and filling
Cheesy white sauce
Tomato mince filling
  1. Finely chop red onion and washed red bell pepper, set aside. Preheat the oven to 200 degrees celsius.
  2. 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.
  3. Pour in chopped tomatoes, bring to a boil, and cook on a medium heat for 5 more minutes. Once cooked, set aside.
White sauce
  1. 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.
  2. Add 50g of vegan cheeze, into the mix, stirring to ensure it melts, then simmer for 4-5 minutes, or until thick.
Pasta sheets
  1. Boil roughly 1l of salted water, with a drizzle of olive oil, then add sheets to the saucepan.
  2. Cook until softened, (roughly 5-8 minutes), if you have time it’s best to do this one by one.
Piecing together the lasagne
  1. Lay out 3 sheets, 1 vertically and 2 horizontally, to cover the bottom of the oven dish.
  2. 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.
  3. 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.
  4. Leave to cook for 30-40 minutes, the top layer should be thick and bubbly. Serve with your favourite sides.