Vegan Lasagne

A taste of Italy!

When I think of Italian cuisine, I think of gathering with my parents and

brother, sharing big family-style dishes over lots of laughs and chianti. The warmth, heartiness and carbs of Italian food fills your belly and the tradition of sharing dinner

together fills your heart. We are spread out across the country, so we don’t get to have dinner together that often, but when we do, we make it count.

Podcast of Episode #6 - Italy



2 tbs Olive Oil, for frying 1 Red Onion, finely sliced 3 cloves Garlic, minced 4 sticks Celery, finely sliced 1 medium Aubergine, cubed 1 Courgette, cubed 4 cups/650g Vegan Mince (alternatively, used mushrooms or lentils) 2 tins Chopped Tomatoes 3 tbs Tomato Puree 1 heaped tbs Mixed Herb 2 tbs Balsamic Vinegar 2 tsp Sea Salt 2 tsp Cracked Black Pepper

Béchamel Sauce

1/2 cup Vegan Butter 1/2 cup Flour

4 cups Soy Milk/Oat Milk 1 Onion, peeled & cut into 8 1 Bay Pinch Nutmeg 1 tsp Sea Salt 1 tsp Black Pepper Corns


1 Pack Dried Lasagna Sheets


First up you need to infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Place the saucepan over a low heat & stir every now and then.

For the ragu, in a large saucepan placed over medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mixdown for around 3-4 minutes.

Add the courgette, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes.

Add the vegan mix & stir well. Cook for 2-3 minutes.

Deglaze the pan with balsamic vinegar & chopped tomatoes.

Stir in the tomato puree, then pop the lid on and let the mix cook over a low heat for 10-15 minutes.

For the béchamel, in a saucepan add the vegan margarine and place the pan over a low heat.

When the margarine is melted, add the flour. Using a spatula mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.

Gradually whisk in the infused milk, a little at a time.

Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.

Pre heat your oven to 180 degrees C.

Build your Lasagne in your oven proof baking dish, a layer at a time, I like to do – ragu, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel.

Bake the Lasagne in your oven for 45 minutes.

Serve & Enjoy!

Jade and Zelda in Italy!

inspired by avantgardevegan

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