Lasagne has got to be one of my all time favourite dinners.  I love a big portion with a nice side salad and some chips or roast potatoes, yum!  Over the years I have been told I make the best lasagne (which I must thank my mum for, she taught me everything I know haha) so wanted to share my recipe on the blog today.  I think the key is I actually make a cheese sauce for the layers rather than a white sauce so it gives it that extra cheesy flavour!

 

Making the lasagne has 3 stages, I try to make the ragu and cheese sauce at the same time to make it a bit quicker to cook on a week night.  If you chose to do it this way start with the ragu and while it is simmering start making the cheese sauce being sure to keep checking both so nothing burns!  So the first stage is to make the ragu, the second is making the cheese sauce and the third is putting it all together before putting it in the oven.

 

vegan-lasagne

 

Stage 1 – Ragu

1 x bag vegan mince

1 x onion, finely chopped

1 x stick celery, finely chopped

1 x carrot, finely chopped

3 x bulbs garlic, minced

1 x teaspoon oregano

1 x teaspoon basil

1/2 teaspoon dried chillis

1 x veggie stock cube

2 x tins chopped tomatoes

1 x tablespoon tomato puree

2 x peppers (I use one red and one green) chopped into small pieces

5 x mushrooms, finely sliced

1 x small jar sliced olives

 

  1. Heat some extra virgin olive oil and lightly fry the onion, celery, garlic and carrot until softened (normally 5 minutes)
  2. Add the vegan mince and leave to fry for a further 2-3 minutes stirring every 30 seconds or so
  3. Add all herbs including the stock cube and chillis and fry for another 2-3 minutes, still stirring
  4. Add tins of tomatoes and leave to simmer for 15 minutes
  5. Add all remaining vegetables and olives and allow to simmer for a further 10 minutes
  6. Set aside while you make the cheese sauce if you haven’t started it yet!

 

Stage 2 – Cheese Sauce

2 x tablespoons vegan butter

2 x tablespoons flour

400ml soya milk

1/2 a block vegan cheese

Salt

Pepper

1 x tablespoons nutritional yeast

 

  1. Make a roux by first melting the butter and then adding the flour, stirring until it forms a thin dough
  2. Add the milk a small amount at a time constantly stirring until you have a smooth, slightly thick sauce (normally around 10 minutes)
  3. Once the sauce is the consistency you want add the cheese and nutritional yeast
  4. Season to taste, the trick here is to add a decent amount of salt, it really brings out the flavour in a cheese sauce
  5. If it needs a bit more of a cheesy taste, add some extra nutritional yeast

 

Stage 3 – Assemble

Lasagne sheets

1 x handful pine nuts

Extra cheese or some vegan parmesan

 

  1. Add a thin layer of ragu sauce to the bottom of a deep oven proof dish
  2. Cover in one layer of lasagne sheets
  3. Add a thin layer of the cheese sauce on top
  4. Add another layer of lasagne sheets on top
  5. Repeat one more time then add a layer of ragu on top
  6. Pour the final layer of cheese sauce directly on top of the ragu and top with some grated cheese and then the pine nuts
  7. Heat in the over for 30 minutes until the top is bubbling

 

Serve with your fave accompaniment and enjoy!

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