Vegan lasagne with Meatless Farm mince and side salad

Vegan lasagne

Serves 4
75 mins

Like a warm, comforting hug in a bowl. Nothing beats a lasagne, and this vegan version is a real winner.

 

Recipe supplied by Everything’s Peachy

Ingredients

  • 1 pack Meatless Farm Meat Free Mince
  • 3 cloves garlic, chopped or crushed
  • Half an onion, finely chopped
  • 2 tins chopped tomatoes
  • 3 tbsp tomato puree
  • 1 heaped tbsp dried oregano/mixed herbs
  • 2 tbsp balsamic vinegar
  • 2 tsp each of sea salt and black pepper
  • 3 tbsp vegan margarine
  • 3 tbsp flour
  • 400ml plant milk
  • 1 tbsp nutritional yeast
  • Pinch nutmeg
  • Wholewheat lasagne sheets (or any ones you prefer)
  • Your favourite vegan cheese, grated
  • Breadcrumbs (optional)

Preparation

  1. Saute the garlic and onion in a little water until soft and fragrant.
  2. Add the tins of chopped tomatoes and the full pack of Meatless Farm vegan mince. Stir in so that the mince crumbles and begins to absorb the sauce.
  3. Add the tomato puree, oregano/mixed herbs, balsamic vinegar, salt & pepper. simmer gently for around 15-20 minutes to allow the flavours to infuse.
  4. Meanwhile, make the bechamel by gently melting the vegan margarine over a low heat until runny. Add the flour and stir to make a ‘roux’. Then, slowly stir in the plant milk bit by bit so you begin to get a smooth white sauce. Keep stirring so there are no lumps. (If the sauce does go a bit lumpy you can always give it a quick blend in the blender later).
  5. Add the nutritional yeast, nutmeg and a pinch of salt and pepper.
  6. Once everything is cooked, you can then begin to layer the lasagne. Starting with a layer of lasagne sheets on the bottom of an oven-proof dish, add a layer of the ragu, followed by another layer of pasta sheets, then a layer of the bechamel, a layer of pasta sheets and so on. Keep going until everything is used up.
  7. Top the final pasta layer with some bechamel sauce and a sprinkling of the vegan cheese, and some breadcrumbs for a crispy topping.
  8. Bake in the oven on 180 degrees C for 45 minutes, or until crispy on the top.
  9. Serve with a green salad and a glass of your favourite vegan wine!

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