So I posted a picture on my Instagram page with a slice of vegan lasagne as the image. I asked if anyone would like the recipe just to see how many people would be interested and lots of you guys said yes, so here we are!
I have made vegetable based lasagna before which are delicious however this version used a soya mince based ragu, and a tofu bechamel, to be closer to the real thing!
What you will need
Chopped tomatoes - 1 can
Garlic 2-3 cloves
Vegetable stock cube.
1/2 cup of vegan milk, I used almond and it didn’t effect the taste.
Garlic salt - 1/2 teaspoon
Nutritional yeast - 1 tablespoon
Black pepper to taste
Daiya cheddar block
First make the ragu-
Boil some water and take a handful of porchini mushrooms and place in a cup of the boiling water to rehydrate.
Sauté your onions and garlic in a little oil or water, and then when soft add in the vegan mince. Cook until it starts to crisp up then crumble in your stock cube and add a squirt of tomato paste. Then stir in a tin of chopped tomatoes and then fill the can up halfway and add that too the pot too. Bring up to a simmer and then take the rehydrated porchini mushrooms and chop finely before adding them and the broth into the mix. Leave to simmer for about 10/15 minutes.
Whilst this is simmering, take all the ingredients for the tofu bechamel and blend until nice and smooth. You are looking for a medium consistency so pourable but not too thin.
I also love to add layers of veg into mine so this time I used courgette but aubergine works just as well too! Slice up your veggies then you are ready layer the lasagne.
Do alternating layers of the ragu, pasta, bechamel and veg leaving enough bechamel for the top. Top with a final layer of pasta and the last of the bechamel and then grate on some daiya cheddar.
Put into an 180c oven and cook for around 40 minutes. Keep an eye on the top because if it starts to brown too much, cover with foil.
To check it’s cooked a knife should easily go through every layer!