Luxury Vegan Lasagne

Luxury Vegan Lasagne

Perfect for a dinner party or just when you want something special. One bite of this lasagne and you will be amazed that something so tasty is 100% vegan. Don’t be fooled into thinking that this is a difficult dish to prepare. Enjoy! I am sure this will become one of your meal time favourites.

save_time1 Hr 40 Minutes servesServes 4 nut? kcal per serving


1 medium red onion, finely chopped

1 stick of celery, finely chopped

1 small green pepper, finely chopped

1 medium carrot, grated

2 cloves of garlic, finely chopped

1 green chilli, finely chopped (optional)

2 tablespoons of olive oil

400 ml of vegetable stock

100 ml of vegan red wine

15g of dried porcini mushrooms

250g of large field mushrooms

1 400g tin of chopped tomatoes

1 tablespoon of tomato puree

1 tablespoon of sun dried tomatoes, chopped

40g of dry soya mince

1 teaspoon of sugar

1/2 teaspoon of dried oregano

1 large bay leaf

1 teaspoon of black pepper


600 ml of unsweetened soya milk

40g of plain flour

50g of vegan margarine

1/2 teaspoon of black pepper

1/2 teaspoon of salt

1 bay leaf

2 teaspoons of dijon mustard

3 heaped tablespoons of nutritional yeast


6/8 lasagne sheets ~ depending on size of dish

2 teaspoons of nutritional yeast for construction of the lasagne

8 thin slices of fresh tomato



Soak the dried porcini mushrooms in the hot vegetable stock. Leave soaking for at least 10 minutes.

Whilst the porcini mushrooms are soaking add the oil to a large pan and add the garlic, chilli, onion, celery, carrot and green pepper. Fry over a medium heat for 7-8 minutes until the vegetables have softened.

Next add the chopped mushrooms and continue to cook for another 2 minutes until the mushrooms have released some of their water and the mixture starts to become dry.

Now add the chopped tomatoes, tomato puree, sun dried tomatoes, red wine, vegetable stock and porcini mushrooms, Soya Mince, sugar, oregano, bay leaf and pepper.

Cover and simmer for 15 minutes. Taste for seasoning. Remove from heat. Remove bay leaf and set aside while you move on to making the sauce.


Put the flour and margarine in a saucepan, and over a low heat and stirring continuously, allow to come together to form a roux. This should take a few minutes.

Add the milk, a little at first, whisking continuously to assure that the roux and the milk come together and that there are no lumps. When all the milk has been added, add the bay leaf, increase the heat, continuing to stir, and bring to a gentle simmer.

Add the mustard, pepper and salt and continue to whisk until the sauce has thickened.

Stir in the nutritional yeast, taste for seasoning, remove bay leaf, remove from heat and and move on to construct the lasagne.


Heat oven to 200 degrees.

In a large oven proof dish, place half of the filling. Top with 3-4 lasagne sheets.

Pour over a little of the sauce to just cover the sheets and sprinkle with a teaspoon of nutritional yeast.

place the other half of the filling on top and then cover with the other 3-4 lasagne sheets.

Sprinkle over the other teaspoon of nutritional yeast and pour over the rest of the sauce.

Place the sliced tomatoes on top of the dish and bake for 45-50 minutes until brown.




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