Vegan lasagne
- Sophie Godwin – Cookery writer
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Serves 6
Easy
Prep: 25 mins
Cook: 2 hrs
A star rating of 4 out of 5.26 ratingsRate
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Feed your family this delicious plant-based lasagne with salad. Plus, use the meat-free filling to make vegan spaghetti bolognese and moussaka
Healthy
Vegan
Vegetarian
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Vegan ragu
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Garlic bread
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Late-summer green salad
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Test Kitchen tips for making vegan lasagne:
- If you want to make this lasagne ahead, you can assemble it up to a day in advance and leave it in the fridge. Just remember to add an extra 15 minutes to the cooking time if baking straight from chilled.
- This lasagne freezes well for up to a month, so portion out any leftovers and freeze them for an easy meal later. Make sure you cover the top tightly.
- To reheat from frozen, defrost overnight, then keep the lasagne covered with foil and cook at 160C/ 140 fan/ gas 3 for around 40 mins. Then take the foil off, turn the heat up, and cook as per the recipe or until cooked all the way through.
- Let the lasagne rest for 10-15 minutes after it comes out of the oven. It makes it much easier to slice and gives the layers time to set without losing any of their flavour.
- I often add a sprinkle of nutritional yeast on top before baking for an extra cheesy flavour without any dairy. Adding 1 tsp of Marmite to the rags also gives the lasagne a nice umami boost - you can add slightly more if you wish.
Ingredients
Nutrition
Units:
MetricUS
-
30g bag dried porcini mushrooms
-
6 tbsp olive oil
-
1 onion
finely chopped
-
2 carrots
finely chopped
-
2 celery sticks
finely chopped
-
4 garlic cloves
sliced
-
few sprigs of thyme
-
1 tsp tomato purée
-
100ml vegan red wine
(optional)
-
250g dried green lentils
-
2 x 400g cans whole plum tomatoes
-
250g pack chestnut mushrooms
chopped
-
250g pack portobello mushrooms
sliced
-
1 tsp soy sauce
-
1 tsp Marmite
-
6 tbsp plain flour
-
900ml soya milk
-
1 whole nutmeg
for grating
-
12 lasagne sheets
-
2-3 tbsp nutritional yeast
(optional, adds cheesy flavour)
-
green salad
to serve
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Nutrition: per serving
- kcal530
- fat16g
- saturates3g
- carbs60g
- sugars11g
- fibre13g
- protein26g
- salt0.5g
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Method
-
step 1
Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
-
step 2
Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
-
step 3
Meanwhile, heat a large frying pan. Add 1½ tbsp oil, then tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
-
step 4
Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low to medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
-
step 5
Heat the oven to 180C/160C fan/gas 4. To make the white sauce, heat 3 tbsp olive oil in a pan, whisk in the flour and cook for a couple of minutes to get rid of the raw flour taste, then slowly whisk in the soya milk. Cook until you have a creamy sauce, about 10 mins. Season to taste, adding a good grating of nutmeg.
-
step 6
Spread a third of the ragu on the bottom of your ovenproof dish, then top with six lasagne sheets, followed by another third of the vegan white sauce, then another third of the ragu. Top with the remaining lasagne sheets, then the remaining ragu and finally, spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using, and bake for 45 mins-1 hr until the pasta is cooked.
Sophie Godwin
Sophie is a trained chef and cookbook author with 9 years in the food industry; her extensive experience ranges from food writing and styling to presenting live demos and private cheffing. As a former cookery writer for Good Food, she showcased her passion for vegetables, colourful seasonal recipes and hatred of food waste. Sophie has since left in order to pursue her collaborative cooking project, Neighbourhood Ldn. See more of Sophie's recipes
Recipe from Good Food magazine, February 2019
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A star rating of 4 out of 5.26 ratings
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