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Vegan Lasagne Recipe

Vegan Lasagne with Vegan White Sauce (Bechamel)

A healthy vegan lasagne with vegan white sauce (Bechamel) that's comforting, filling, satisfying and full of flavour!
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 404 kcal

Ingredients
  

For the filling

  • 4 tsp olive oil
  • 1 white onion finely chopped
  • 2 garlic cloves crushed
  • 500 grams meat-free vegan mince
  • 2 tbsp tomato purée
  • 800 grams chopped tomatoes 2x 400g tins
  • 1 tbsp dried mixed herbs
  • 1 tsp caster sugar
  • 8-10 sheets no pre-cooking required lasagne sheets

For the white sauce (Bechamel)

  • 2 tbsp olive oil
  • 25 grams plain flour
  • 600 ml oat milk (oat milk or soy milk works best for this recipe)
  • 1 tbsp nutritional yeast flakes
  • 1/2 tsp nutmeg
  • 100 grams dairy-free cheese alternative grated

Instructions
 

Make the filling

  • Preheat the oven to 200°C (180°C fan oven) mark 6.
  • 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
  • Add the tomatoes, mixed herbs, sugar, 200ml water and seasoning.
  • Simmer for 10min to reduce.
  • Remove from heat and set aside.

Making the white sauce (Bechamel)

  • Heat your frying pan on medium heat and melt the olive oil.
  • Turn down the heat to low, whisk in the flour and cook for 1min.
  • Remove the pan from the heat and gradually whisk in the oat milk and stir constantly until combined. This will help make it super smooth and creamy.
  • Return to heat and cook, stirring constantly, until thickened (it will need to simmer).
  • Remove from heat and stir in the nutritional yeast, nutmeg the cheese alternative.
  • Taste & season with salt and pepper.

Tips

  • Use hot milk. This helps the roux dissolve into the milk better
  • Add the milk slowly and stir constantly.  This will help make it super smooth and creamy.
  • Add a little more oat milk for a thinner sauce or add a little less oat milk for a thicker sauce.
  • Cook it on low heat (never high!)

Assemble your vegan lasagne

  • Spread half the tomato filling in the base of a deep 2-litre ovenproof serving dish.
  • Lay over half of 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 the remaining cheese alternative.
  • Cook in the oven for 50min, until bubbling at the edges and golden on top.
  • Voila! A creamy vegan lasagne with vegan white sauce!