Going vegan gave me a bit of a challenge to find new ways to recreate my favourite dishes. One of these had to be lasagna, as if your reading this I’m sure lasagna is a staple also. But what about vegan lasagna? How could the creaminess and richness be recreated? Easy! Now before we go any further, I will admit the cheese sauce for this is shop bought, yet still vegan. This is a quick and easy version and I will endeavour to make one from scratch another time. For some people, the occasional packet sauce is an absolute life saviour – so don’t feel bad!
I usually struggle to follow recipes, trying to cook intuitively or using what ingredients I have in the kitchen. Some meals are a roaring success, others not so much. However this vegan lasagna really hit the spot and was one of my “vegan wins”, so felt I had to share.
My other half is not actually a massive fan of “creamy sauces” and although selfishly I wanted to make lasagna because I love it – he ordinarily isn’t a fan. However for a bloke that doesn’t usually eat lasagna – he could have passed for Garfield by eating half the dish! I also coaxed him by crumbling some nachos on top. Luckily this recipe uses just enough cheese sauce – not too much and naturally the aubergine makes it creamy.
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. This is a quick, easy and comforting dish that could double up for two nights dinner. It wasn’t too sloppy either like some of the ready made vegan lasagna’s out there now.
The pesto contains nuts, however a homemade version could readily be made in place. Also the lasagna sheets could easily be swapped for a gluten free version.
4 servings. Used a medium sized baking dish. Preheat oven to 180c.
- 9 lasagna sheets
- 6 tbsp vegan pesto (Sacla)
- 300mls vegan cheese sauce (Free and Easy)
- Vegan cheese (Violife)
- Large handful of nachos
- 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
- 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 water to prevent it sticking.
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. Grease lasagne dish lightly.
4. Boil water and soak lasagne sheets in a bowl
5. Make cheese sauce (as per packet) making it with milk makes it creamier
6. Layer up your lasagne – bolonegse first, then cheese sauce, lasagne sheets, then pesto. Make sure you leave enough cheese sauce to cover the top.
7. Sprinkle grated cheese on top and sprinkle on top
8. Bake for around 30 minutes
9. If your feeling fancy – sprinkle some crumpled up nachos on top for the last few minutes
10. Leave it set for a few minutes and it will be easier to serve – enjoy that vegan lasagna how you do best. With a side salad, sweet corn or garlic bread is my favourite.