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Traditional Lasagne

kid friendly
freezable
2 spoon difficulty rating

85

Serves: 4-6

Traditional Lasagne

Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich flavours, layered up with a creamy béchamel sauce, topped off with a layer of cheese... indulgence at its best :)

This recipe was taken straight from our Everybody's Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more).

 

Ingredients: 

Lasagne
  • 500g vegan mince (eg Linda McCartney, Sainsbury’s, Asda, Morrison’s, Garden Gourmet)
  • 2-3 large carrots, very finely diced
  • 3 sticks celery, very finely diced
  • 2 onions, very finely diced
  • 4 cloves garlic, crushed
  • 400g/6 cups button mushrooms, halved
  • 2 tbsp sage, finely chopped
  • 3 tbsp fresh oregano, chopped
  • 4 bay leaves
  • 60ml/¼ cup red wine vinegar
  • 125ml/½ cup vegan red wine
  • 3 tbsp tomato purée
  • 3 x 400g tins of plum tomatoes 
  • 1 tbsp brown sugar, vegan syrup (eg agave, or xylitol if following low-sugar diet) 
  • 375ml/1½ cups of strong vegan stock
  • Salt and pepper, to taste
  • Lasagne sheets (egg-free)
  • A couple of handfuls of your favourite vegan melting cheese, grated

Béchamel

Use this Béchamel recipe any time you need a white sauce eg for moussaka, cannelloni, pasta bake, pies etc… it’s really versatile and very tasty!

  • 4 tbsp vegan margarine
  • 4 tbsp plain flour
  • Pinch of freshly ground nutmeg
  • 700ml/3 cups (approx) soya milk (other plant milks don’t work so well but can be used if preferred)
  • 2 tbsp nutritional yeast
  • 2 tsp Dijon mustard
  • Handful of vegan parmesan, grated (eg Violife Prosociano)

Method: 

Lasagne
  1. Heat the oil in a large pan and fry the onion until lightly golden. 
  2. Add the celery and carrot and fry for a further 5 minutes until slightly softened. 
  3. Add the garlic and mushrooms and fry for another 2 minutes.  
  4. Add the soya mince, sugar or syrup, dried oregano, bay leaves, sage, red wine, plum tomatoes, vinegar, stock. Bring to the boil and then simmer until the liquid has nearly all absorbed (around 30 minutes). 
  5. If you can, cover the pan and then leave for a couple of hours to absorb the flavours (not essential). 
 
Béchamel
  1. Using a large saucepan, melt the margarine on a low heat. 
  2. Take the saucepan off the heat and stir in the flour until you have a paste. 
  3. Return the pan to the heat, turn up to medium and very gradually add the soya milk, whisking continuously to avoid lumps. 
  4. Once the sauce has thickened, add the Dijon, nutmeg, salt, nutritional yeast and grated parmesan. 
 
Assembly
  1. Cover the bottom of a lasagne dish with one layer of mince mix. Follow this with a layer of pasta (dip each sheet of pasta in water first), a layer of béchamel sauce then another layer of pasta. Repeat this process until all the ingredients have been used up.
  2. Grate over your favourite melting vegan cheese and bake for 30-35 minutes or until golden brown and completely cooked through.

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