Vegan Lasagne


For the mince:

  • 1 tbsp vegetable oil
  • 1 medium sized white onion- finely chopped
  • 2 cloves of garlic, chopped/ crushed
  • 1 finely chopped carrot
  • 2 finely chopped sticks of celery
  • 500g vegan mince
  • 2 vegan beef oxo cubes +600ml boiling water
  • 1 tin of chopped tomatoes
  • 1 tbsp dark soya sauce
  • 1 tbsp balsamic vinegar or a splash of wine

    For the white sauce:

  • 500ml plant milk (the creamier the better)
  • 2 tbsp nutritional yeast
  • ½ tsp nutmeg
  • 1 bay leaf
  • 2 tbsp flour
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground black pepper


  • 12 lasagne sheets
  • 75g grated cheese.


  1. Turn on the oven to 200C (fan).
  2. Put the oil in your pot and put it in the oven to heat up.
  3. Prep your veg, chop as finely as possible
  4. Prep the white sauce: Whisk together the flour, nutritional yeast, nutmeg, salt and pepper with the oil and a splash of milk to make a smooth paste. Whisk in the rest of the milk and add the bay leaf.
  5. Remove the pot from the oven, add the onion, garlic, carrot and celery and stir. Then add in the mince, hot stock, tomatoes, soy sauce and balsamic vinegar.
  6. Create the pasta layers by snapping 8 lasagne sheets in half and pushing them into the mixture with a spoon.
  7. Put four lasagne sheets on top to form your top layer and cover with all of the white sauce.
  8. Sprinkle the cheese over the top.
  9. Cook in the oven for 1 hour.
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