Vegan Lasagne 

Who doesn’t love vegan lasagne?

Well Brad was cynical when I said I wanted to make him a nice meal. “When do you ever see me eat lasagne?” he said haha. I admitted that actually I’ve wanted to make a vegan lasagne for a long time – and made the effort to buy the ingredients but equally I always want to make him a nice meal not just when I’m being selfish and want to try a new dish all veganized 😜
Sometimes my meals are a fail – but I’m getting better. It’s usually because I’m so crap at following recipes and always want to try new things or use what we have in the kitchen.

Anyways recipe for a vegan lasagne – that Brad ended up eating HALF of. For a bloke that doesn’t like lasagne – he could have passed for Garfield 😊 I also coaxed him by crumbling some nachos on top. It was mainly the cheese sauce he was wary of as he hates the cream sauce on usual lasagne (future vegan)? 😂 luckily this recipe uses just enough cheese sauce –  it too much and naturally the aubergine makes it creamy.

Please note – I did take a couple of short cuts as I haven’t quite mastered home made cheese sauce or pesto, so a couple of bits are from the jar – but equally as tasty. It’s great that there are so many more alternatives out there now. I’ve added some pictures of these products down below so you can spot them on the supermarket.



Recipe/Ingredients:

4 servings. Used a medium sized baking dish.

9 lasagne sheets

6 tbsp vegan pesto (Sacla)

300mls vegan cheese sauce (Free and Easy)

2 slices of vegan cheese (Violife)

Large handful of nachos
The filling:

2 celery sticks

1 onions

5 cloves garlic

200g mushrooms

1 small aubergine

3/4 cup of red split lentils

300mls veggie stock

1 can chopped tomatoes

Italian seasoning/oregano

Pepper

1 tblsp paprika

1/2 tsp cumin

1 tblsp tomato puree

1tbsp olive oil
1. Fry up the chopped celery onion and garlic in a little oil. If this isn’t enough I add a little boiling water to keep fat content down.

2. Add the rest of veggies. Add chopped tomatoes, puree, lentils and veggie stock. Stir all together with your seasoning, bring to boil then simmer on a low heat – ensuring you stir and add a little more hot water if looking like it might stick.

3. Preheat oven to 180c

4. Grease lasagne dish lightly.

5. Boil water and soak lasagne sheets in a bowl

6. Make cheese sauce (as per packet) making it with milk makes it creamier

7. Layer up your lasagne – bolonegse first, then cheese sauce, lasagne sheets, then pesto. Make sure you leave enough cheese sauce to cover the top.

8. Tear up cheese pieces and sprinkle on top (or use grated cheese – in hindsight would be more effective)

9. Bake for around 30 minutes

10. If your feeling fancy – sprinkle some crumpled up nachos on top for the last few minutes

11. Leave it set for a few minutes and it will be easier to serve – enjoy 😊