Meatless Farm vegan lasagne made with plant-based mince

Lasagne Al Forno

Serves 4
70 mins


For the ragu

  • 1 pack Meatless Farm Ground
  • 1 tbsp light olive oil
  • 1 medium onion, diced
  • 1 – 2 cloves garlic, crushed
  • 1/4 tsp grated nutmeg
  • 2 tsp dried mixed herbs
  • 1/2 cup porcini mushrooms, diced
  • 400g can chopped tomatoes
  • 2 tbsp tomato paste
  • 100ml vegetable stock or broth
  • Salt and pepper
  • Dry lasagne noodles

For the white sauce

  • 650ml milk
  • 50g butter or vegan spread
  • 1tsp Dijon mustard
  • 50g plain flour
  • 75g mature Cheddar cheese, or vegan equivalent
  • Grated Parmesan (optional)


  1. In a medium to large saucepan, heat the oil and fry the onion for 3 minutes, add the garlic, Meatless Mince, nutmeg and herbs and fry for 5 minutes until mince is browned, constantly stirring.
  2. Add mushrooms, chopped tomatoes, tomato puree, marmite and stock, cook for a further 15 minutes. Season to taste after the filling has cooked. If using a pasta sauce add when the meat has been browned.
  3. Preheat the oven 190˚C/170°C Fan/Gas Mark 5
  4. Melt the butter in a pan over a low heat, remove from the heat, add the flour, stirring until smooth, gradually blend in the milk stirring constantly and return to the heat until the sauce comes to a gentle boil. Add 50g of the cheese and the mustard and season to taste.
  5. To layer; place a small amount of bolognese sause on the base of 2 litre ovenproof dish, layer 3 sheets of the lasagne, top with ½ the remaining bolognese and ¼ sauce, top with 3 sheet s of lasagne, repeat, top with the remaining sauce, sprinkle the top with the remaining grated cheese and a sprinkle of Parmesan if using. Cook in the oven for 40 – 45 minutes until golden on top and gently bubbling.

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