Vegan Lasagne

Yes, I said it, this is vegan! Also hands down the creamiest lasagna I have ever made, packed full of flavour, goodness and actually pretty easy to make. Check out the recipe below and let me know what you think!

Bechamel sauce ingredients:

  • 1 pint of oat milk
  • 70g vegan margerine
  • 70g flour
  • 1/2 white onion, quartered
  • 1 tsp nutmeg
  • pinch salt and pepper
  • Vegan cheese

Ragu ingredients:

  • 1/2 red onion, diced
  • 1 tsp crushed garlic
  • 4 chestnut mushrooms, diced
  • 1 courgette, diced
  • 1 green pepper, diced
  • 100g red split lentils
  • 1 salad tomato, cut into 8
  • 1 can of chopped tomatoes
  • 1 tsp mixed herbs
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato puree


  1. Firstly you want to infuse the oat milk with your onion and spices. Put the milk, onion, nutmeg, salt and pepper into a sauce pan. Mix everything together and place on a very low heat for about 10 minutes. Make sure it doesn’t start to boil.
  2. Then start making the ragu. In a large pan add some olive oil and heat up. Chuck in your red onion and leave to sweat for a couple minutes. Add your garlic and a pinch of salt and continue to fry for another minute.
  3. Add all of your veggies and herbs and cook on a medium heat for five minutes.
  4. Add your lentils, stir well and leave for another 2 minutes.
  5. Add in your balsamic vinegar and tomato puree, mix well.
  6. Add in your chopped tomatoes. Fill the empty can with around 200ml cold water and add to the pan.
  7. Leave to simmer on low with a lid on for about 15 minutes or until reduced and thick.
  8. Now for the bechamel sauce, strain your infused oat milk in a large jug and then place the same pan on a low heat.
  9. Melt your vegan butter in the pan and then add in your flour. Mix well until it forms a paste.
  10. Slowly add in your milk and whisk continuously until it forms a creamy sauce. Add in a handful of vegan cheese if you want a cheesy sauce.
  11. Preheat your oven to gas mark 6. Get an oven dish and start layering your lasagna however you’d like. I did ragu, bechamel then lasagna sheets. Make sure bechamel sauce is the top layer, then add some more vegan cheese if you like a crispy topping.
  12. Place in the center of the oven and bake for twenty minutes of until golden. Cut into squares and serve with vegan garlic bread and a little side salad.

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