This creamy lasagne will be loved by vegans and meat eaters alike. Use any meat-free mince that you fancy – though we found Meatless Farm works particularly well here.
With its rustic mince filling, creamy white sauce (thanks to the addition of nutritional yeast), and golden cheese topping, this vegan lasagne is guaranteed to please. Serve with a simple green salad or steamed garden peas for a comforting midweek meal.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 45 mins
Cal/Serv:
404
Ingredients
For the filling
4tsp.
vegetable oil
1
onion, finely chopped
2
garlic cloves, crushed
500g
meat-free mince, we used Meatless Farm
2Tbsp.
tomato purée
2
x 400g tins chopped tomato
1Tbsp.
dried mixed herbs
1tsp.
caster sugar
8
-10 sheets 'no pre-cooking required' lasagne, suitable for vegans
For the white sauce
2Tbsp.
olive oil
25g
plain flour
600ml
oat milk alternative, we used Oatly
1Tbsp.
nutritional yeast flakes, we used Engevita
1/2tsp.
nutmeg
100g
dairy free cheese alternative, grated, we used Violife
Directions
Step 1Make the filling: heat 2tsp oil in a large pan over medium and fry the onion, with a pinch of salt, for 10min, until beginning to soften. Add remaining 2tsp oil, the garlic and mince and fry for 10min. Stir in the tomato purée; cook for 1min
Step 2 Add the tomatoes, mixed herbs, sugar, 200ml water and a generous amount of seasoning. Simmer for 10min to reduce. Check seasoning, remove from heat and set aside.
Step 3Meanwhile, make the white sauce: heat the olive oil in a medium pan over medium heat. Whisk in the flour and cook for 1min. Remove pan from heat and gradually whisk in the oat milk alternative until smooth. Return to heat and cook, stirring constantly, until thickened (it will need to simmer). Remove from heat and stir in the nutritional yeast, nutmeg and half the cheese alternative. Check seasoning and set aside.
Step 4Preheat the oven to 200°C (180°C fan oven) mark 6. To assemble, spread 1/2 the tomato filling in the base of a deep 2 litre ovenproof serving dish, then lay over 1/2 the pasta sheets in a single layer to cover. Top with half the white sauce. Repeat layering once more, ending with white sauce. Sprinkle over remaining cheese alternative.
Step 5Cook in oven for 50min, until bubbling at the edges and golden on top. Serve with a green salad, if you like.
Per serving:
Calories: 404
Protein: 19g
Total fat: 14g
Saturates: 5g
Carbs: 47g
Total sugars: 13g
Fibre:9g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
