Vegan Lasagna

  Prep Time: 45mins
  Cook Time: 45mins
  Serves: 8 to 10


  • 400g plant based mince /or sub 600g lentils, drained
  • 1-3 tbsp of oil for frying
  • 2 onions, finely diced
  • 1 carrot, finely diced
  • 1 stalk celery, finely sliced
  • 2 tsp crushed garlic
  • 1 tsp paprika
  • 2 tsp oregano
  • 1 tsp salt
  • 1 tsp sugar
  • 2 bay leaves
  • ½ cup red wine
  • 700ml passata
  • Ground black pepper to taste
  • 80g vegan butter
  • ½ cup plain flour
  • ⅛ tsp nutmeg
  • 1 tbsp nutritional yeast
  • 1 vegetable stock cube
  • 1L oat milk
  • 1 x box of lasagna sheets
  • 1-2 cups of preferred vegan cheese, grated


Step 1

First to prepare your filling. In a large frying pan on medium to low heat, gently sauté your onion, garlic, carrot and celery in the small amount of oil. Once the onion is translucent, add your mince or lentils, and then the dry herbs and seasonings. Stir and allow mince to gently brown. Add your red wine and cook out for a minute before adding the passata. Once all ingredients are in the pan, stir and turn down to a low heat, allow to continue cooking for 15- 20 minutes to reduce some of the liquid.

Step 2

Preheat your oven to 180°C.

Step 3

While your filling is reducing you can prepare the bechamel. In a medium saucepan, melt the butter over a low to medium heat. Once melted, whisk in your flour until combined. Gently and slowly add the oat milk, while continuously whisking - adding about a 1/2 cup of milk at a time. Whisk until smooth and all of the milk has been incorporated. Then add the nutmeg, stock cube and nutritional yeast. Whisk continuously until the bechamel comes up to the boil, and thickens slightly, then remove from the heat.

Step 4

Reserve in a separate bowl 2 cups of bechamel for the topping of the lasagna.

Step 5

In a large lasagna dish start to layer your ingredients, first with a layer of pasta sheets on the bottom. Try to avoid over lapping the sheets. Follow this with a layer of the filling, then spoon over a layer of the bechamel, and then repeat with pasta, filling and bechamel until all the ingredients are used up. Top the lasagna with the reserved bechamel and sprinkle over the grated vegan cheese. Place the lasagna into the oven and bake for 45-50 minutes.