Vegan Lasagne

By Gav on 2025-04-11 10:01:39

Type: vegan-high-protein

Ingredient	Description
Dried porcini mushrooms	30g dried porcini mushrooms, rehydrated in boiling water.
Olive oil	6 tbsp olive oil for cooking.
Onion	1 finely chopped onion.
Carrots	2 finely chopped carrots.
Celery sticks	2 finely chopped celery sticks.
Garlic cloves	4 garlic cloves, sliced.
Thyme	Few sprigs of fresh thyme.
Tomato purée	1 tsp of tomato purée.
Vegan red wine	100ml vegan red wine (optional).
Green lentils	250g dried green lentils.
Whole plum tomatoes	2 x 400g cans of whole plum tomatoes.
Chestnut mushrooms	250g pack of chestnut mushrooms, chopped.
Portobello mushrooms	250g pack of portobello mushrooms, sliced.
Soy sauce	1 tsp soy sauce.
Marmite	1 tsp Marmite for umami flavor.
Plain flour	6 tbsp plain flour for the white sauce.
Soya milk	900ml soya milk for the white sauce.
Nutmeg	Whole nutmeg, for grating.
Lasagne sheets	12 lasagne sheets.
Nutritional yeast	2-3 tbsp nutritional yeast (optional, adds cheesy flavor).
Green salad	For serving.

Step	Description
Step 1: Rehydrate the porcini mushrooms	Pour 800ml boiling water over the dried porcini mushrooms and leave for 10 minutes. Set both the mushrooms and stock aside.
Step 2: Cook the base vegetables	Heat 1½ tbsp oil in a large saucepan. Add onion, carrots, celery, and a pinch of salt. Cook gently for 10 minutes until soft.
Step 3: Add garlic, thyme, and tomato purée	Stir in garlic and thyme, cook for 1 minute. Add tomato purée and cook for another minute. Pour in red wine (optional), reduce, then add lentils and mushroom stock. Bring to a boil and then simmer with a lid on.
Step 4: Sauté mushrooms	In a frying pan, heat 1½ tbsp oil and fry all the mushrooms until golden brown. Add soy sauce, mix, and add to the lentil mixture.
Step 5: Simmer the ragu	Stir in Marmite and simmer the ragu for 30-45 minutes, until lentils are cooked and the sauce has thickened. Season to taste and remove thyme sprigs.
Step 6: Make the white sauce	Heat 3 tbsp olive oil in a pan, whisk in flour, cook for a couple of minutes, then slowly add soya milk. Cook until creamy (about 10 minutes) and season with nutmeg.
Step 7: Assemble the lasagne	Preheat oven to 180C/160C fan/gas 4. Layer a third of the ragu, lasagne sheets, white sauce, then repeat. Finish with the remaining ragu and white sauce. Sprinkle with nutritional yeast, if using, and bake for 45-60 minutes until the pasta is cooked.