Vegan Lasagne

I know, I know, it’s not very ‘new’ to suggest lasagne for vegetarians, but I’ve tweaked this dish so vegans can eat it too. This dish should serve 4-6 people.


Red Sauce ~

2 tins of tomatoes OR 1 tin of tomatoes & 1 tin of tomato puree + water
1 pack of quorn mince OR 1 tin of green lentils, drained
1 onion – chopped
1-2 sweet peppers chopped
1-2 courgettes, chopped
2 tins of carrots, drained
Spinach, 3 chunks of frozen or 2 handfuls of fresh
1 segment of garlic, chopped or crushed

Other vegetables that also work well: sweet corn, peas, pre-cooked sweet potato, mushrooms
1 pint of vegetable stock dissolved in boiled water

Season with salt, pepper, pinch of chilli powder, basil, cumin, Worcester sauce or soy sauce for vegans


White Sauce~

¾ or 1 pint of ‘milk’ – oat, soya or coconut milk for vegans, add 1-2 tbs of nutritional yeast
50 g of margarine or butter
White flour to thicken
Salt, pepper, mustard powder to flavour

Several sheets of 100% durum wheat lasagne

1 head of broccoli, cut into florets – for topping

Cheese (grated or use a plane to make thin slices) for vegetarian version

TIP: Soya soaks up liquid, so cook your red sauce without reducing it too much


Red Sauce ~

Soften the onions by frying in some of the stock

Add in the vegetables (except broccoli) and the quorn or lentils
Add tomatoes & season to taste, frying till the mix becomes cohesive


White Sauce~

Melt the margarine over a low heat
Remove from heat to add flour until its soaked up to become a paste
Return to heat & add the milk gradually, stirring or whisking the whole time to remove lumps
Once all milk is blended, turn up the heat to bring the sauce mix to the boil
Simmer 1-2 minutes
At this point add nutritional yeast or any other flavourings

Line an ovenproof dish with pasta sheets (snap them to make them fit)

Cover with a layer of red sauce
Add another layer of pasta sheets

Cover with a layer of red sauce

Add another layer of pasta sheets

Arrange the broccoli florets on top of the pasta then pour over a final layer of white sauce – ensuring all pasta is covered, particularly the edges

Bake in the oven for 35-40 minutes at 200 degrees (180 for fan ovens)

TIP: If you are adding cheese, do this once you remove lasagne from the oven, you won’t need as much to get the same flavour

Originally submitted for #FoodMatters meme, now for #WickedWednesday – check the link for more tasty, healthy recipes

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9 thoughts on “Vegan Lasagne”

  1. I love my meat, but on occasion I order vegan food simply because of all the yummy ingredients. And I love pasta with spinach! And garlic in any dish is good! Thanks for sharing your recipe!
    ~ Marie xox

    1. I think it is good to learn to have less meat in your life, in particular red meat. I’m glad it appealed to you Marie!

      1. You know, I am really meat eater, but when I look at how much red meat I eat, it’s nowhere as much as I always did. No vegan dishes, but definitely less meat 🙂

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