Vegan Lasagna

Now I’m not usually one for vegan mince (i mainly try to eat whole foods), but since going plant based i have really craved a decent lasagna, a favourite in my household.

I have tried so many soy based mince, which have been absolutely rubbish. I steer away from anything containing GMO’s so Quorn mince is not an option for me, then i discovered Vivera mince, the best meat alternative i have found, you can find this at most supermarkets such as sainsburys, Ocado, waitrose etc.

Also great dairy alternatives for the white sauce  is oat, soy or almond milk. My favourite is oat milk, I use a brand called Oatly, this contains the highest percentage of oat so its a little pricey. Alpro is a cheaper alternative (long life un-refrigerated is also cheaper).

For butter i use vitalite.

So to the recipe!!

Serves around 10/12 portions.

Prep and cook time about 1hr 30mins to 2hrs.

Red sauce:
2 tbsp olive oil
1 large red onion – diced
250g chestnut mushrooms – diced
440g vivera vegan mince
220g passata source with basil
220g chopped tomato with garlic
1 tbsp (vegan) Worcester sauce
2 to 3 cups water (may need less if you pre cook noodles)
Salt and pepper to taste

Lasagna noodles to layer

White sauce:
3 tbsp spoons vegan butter
3 tbsp spoons plain flour
1L oat milk
3 tbsp nutritional yeast
1 tbsp ground nutmeg
75g vegan style mozzarella (sheese)
Salt and pepper to taste

Method:
Chop onions and mushrooms, heat olive oil, fry onions then add mushrooms, once starting to colour add in the vegan mince, stir until cooked (about 10 mins), add passata, chopped tomatoes, water and worcester source and stir, then add salt and pepper to taste, leave to simmer.

White sauce:
Add 3 tbsp butter to pot, melt. Sift in 3 tbsp of flour a bit at a time and stir (i use a small whisk). Start adding the milk a little at a time and stir. Stir until the mixture starts to get a little thick, add the rest of the ingredients and stir until its thickened.

If its not as thick as you like, you can add corn flour or make a paste with flour and water/milk and add to the sauce whilst off heat and stir it in (usually does the trick).

When layering i usually add a little white sauce to the middle layer with the red source.

Enjoy 🙂

Let me know if you’re going to give this a try or leave any questions below!

If you enjoy my content and not yet subscribed, don’t forget to hit follow.