Course: Main Servings: 4-6

Prep time: 20 min Cook time: 40 min

Difficulty level: Easy

VEGAN

Author: Jennifer Sargison

I sometimes find it a struggle to decide what to make for dinner. With a household full of different tastes and diet requirements finding a dish that the whole family can enjoy can be difficult.

We all love Italian food and lasagne has got to be my favourite. I thought I’d never be able to veganise lasagne but the good new is I have done just that.

This lasagne is creamy, tasty, comforting and the whole family will enjoy it - even meat eaters would never guess it’s vegan - how amazing is that!

You can make this recipe in the morning and leave to cool to be cooked later on in the evening, so it saves so much time if you are having guests round for dinner.

This recipe will feed 4 hungry people or more if you have smaller appetites.

Ingredients

Lasagne sheets

A good quality meat substitute (I used the meatless farm co.)

Bolognese sauce (home made or a jar if you’re in a rush) You’ll need enough to feed 4 or a 500 g jar

(For the creamy sauce)

1 Pint of cashew milk - shop bought or homemade (you can also use any vegan milk however cashew works best as it tastes quite creamy naturally)

50 g of flour (either plain or self raising is ok)

50 g vegan spread

2 tablespoons nutritional yeast

A couple of handfuls of vegan cheese grated (optional and use more or less to suit your taste, some varieties can taste quite strong so taste as you go along)

Method

Preheat your oven to 180 C
Fry the meat substitute until browned and add the Bolognese sauce. Leave to one side.

To make the creamy sauce

Add the flour and spread to a sauce pan and gently heat and stir until combined and you will have a thick ball of dough like consistency. (this is the thickening agent)
Add the milk a little at a time whisking continually (so you don’t get any lumps), keep adding the milk until you have a thick sauce. This will take about 5 minutes until the sauce boils.
Once thickened add the nutritional yeast and mix thoroughly.
When the sauce begins to boil, take off the heat and add a couple of handfuls of vegan cheese and mix it it and allow the heat of the sauce melt the cheese. Taste and add more cheese if needed. Season well with salt and pepper.

You’re now ready to layer the lasagne.

Add a small layer of bolognese to the bottom of an oven proof dish.
Layer the lasagne with pasta sheets followed by bolognese and cheese sauce. You’ll need about 3 layers in total and between 9 -12 sheets of pasta depending on how big your dish is and how much pasta you like. You can go with less pasta and more filling for a richer taste or add more pasta to make a bigger dish of food.
The final layer will need a full layer of bolognese followed by a full layer of cheese sauce. Try to ensure all the pasta is covered so it stays nice and soft as it cooks.
Bake for around 40 minutes until the topping is nicely browned and the sides are bubbling.

Enjoy with a nice big Italian side salad and some fresh crusty bread to mop up the sauce.

This is the perfect family dish, or a lovely dish to share for dinner with friends. It reheats well too so perfect for lunch the following day, just make sure it’s fully heated all the way through when you reheat it

If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x

Creamy Vegan Lasagne