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vegan lasagne on a plate
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Meat Free Lasagne

A soya meat based lasagne packed full of flavour.

Course: main
Cuisine: Italian
Keyword: dairy free, egg free, lasagna, lasagne, meat-free, vegan kiyma, vegan lasagne, vegan recipes
Created by:: Laurena @LifeDietHealth
Gather
  • For the red/meaty sauce
  • splash of oil of choice
  • 1 medium onion sliced
  • 2 cloves garlic chopped
  • 1 medium carrot diced
  • 2 tablespoons tomato puree
  • 1 x 400g tin chopped tomatoes (or passata)
  • approx 400ml water (use the tomato can)
  • 2 teaspoons Italian seasoning (or sub mixed herbs & chilli flakes)
  • 1 teaspoon paprika
  • 1 teaspoon garlic granules
  • 1/2 teaspoon black pepper
  • 1 teaspoon marmite (or sub soya sauce)
  • 1 teaspoon worcestershire sauce (or sub dark soya sauce)
  • 50 g dried soya mince (can sub 200g fresh/frozen soya mince)
  • For the white/cheese sauce
  • 250 ml milk of choice
  • 2-3 tablespoons cornflour depends on thickness you like & milk consistency
  • 2-3 tablespoons nutritional yeast
  • 1/4 teaspoon mustard powder
  • pinch of salt to taste
  • pinch of black pepper
  • 4-6 sheets lasagne (check it cooks in the dish)
  • *optional grated cheese of choice for topping
Prepare

  1. First, start the red/meat sauce. Heat the oil in a large frying pan, add the onion and cook until just changing colour. Add the garlic and carrot and cook for a couple more minutes. Stir the tomato puree through, then mix in the tinned tomatoes and the water. Turn the heat down and simmer.

  2. Add all the spices (Italian seasoning, paprika, garlic, pepper, marmite, worcestershire sauce) and stir through.

  3. Scatter the soya mince over the pan and gently stir in. Leave to cook for 15 minutes (keep an eye on the liquid content).

  4. While the red/meat sauce is cooking, start the white/cheese sauce.

  5. Remove about 3 tablespoons of milk and add to the cornflour. Mix to a smooth paste.
  6. Heat the remaining milk in a medium saucepan on a medium heat. As small bubbles start to form around the edge of the pan, drizzle the cornflour paste into the pan stirring (or whisking) continuously. After a couple of minutes, the mixture should start to thicken. Check the consistency and either add a splash more milk if you want it thinner, or if needed, make a bit more paste (1/2-1 tablespoon of cornflour) and add in to make it thicker.

  7. Sprinkle the nutritional yeast in and mix well to combine. Continue to stir until the flakes have dissolved.

  8. Add the mustard powder which will increase the cheesey flavour, the salt and the black pepper. Do a taste test for cheesiness and adjust as necessary (if you wish you could add some soft cheese or grated cheese too.)

  9. Allow to cook through for a couple of minutes , then set aside.

  10. Assemble the lasagne. Get an ovenproof rectangular dish (approx 2 lasagne sheets in size). Grease the bottom with a bit of oil, then layer red/meat sauce, white/cheese sauce, then the lasagne sheets (careful not to overlap them), and repeat. Finish with the white sauce ensuring the pasta is completely covered. Finish with a sprinkle of grated cheese if required.

  11. Bake at Gas Mark 6 (400f /200c) for approximately 40 minutes (it is ready when the top is brown, crispy and bubbling).

  12. Remove from the oven, slice and serve.

  13. Enjoy!

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