Name: Gaz Oakley's Vegan Lasagne
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 2 tbs Olive Oil (for frying); 1 Red Onion (finely sliced); 3 cloves Garlic (minced); 4 sticks Celery (finely sliced); 1 medium Aubergine (cubed); 1 Courgette (cubed); 4 cups/650g Vegan Mince (alternatively, used mushrooms or lentils); 2 tins Chopped Tomatoes; 3 tbs Tomato Puree; 1 heaped tbs Mixed Herb; 2 tbs Balsamic Vinegar; 2 tsp Sea Salt; 2 tsp Cracked Black Pepper; 1/2 cup Butter; 1/2 cup Flour 4 cups Soy Milk/Oat Milk; 1 Onion (peeled & cut into 8); 1 Bay; Pinch Nutmeg; 1 tsp Sea Salt; 1 tsp Black Pepper Corns; 1 cup Grated Vegan Cheese (optional); 2 tbs Nutritional Yeast (optional); 1 Pack Dried Lasagna Sheets

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Here’s Gaz Oakley’s take on that classic Italian dish.

5 from 2 votes

Duration1 30

Cook Time45

Prep Time45

Servings

Ingredients

Ragu

2 tbs Olive Oil for frying
1 Red Onion finely sliced
3 cloves Garlic minced
4 sticks Celery finely sliced
1 medium Aubergine cubed
1 Courgette cubed
4 cups/650g Vegan Mince alternatively, used mushrooms or lentils
2 tins Chopped Tomatoes
3 tbs Tomato Puree
1 heaped tbs Mixed Herb
2 tbs Balsamic Vinegar
2 tsp Sea Salt
2 tsp Cracked Black Pepper

1/2 cup Butter
1/2 cup Flour 4 cups Soy Milk/Oat Milk
1 Onion peeled & cut into 8
1 Bay
Pinch Nutmeg
1 tsp Sea Salt
1 tsp Black Pepper Corns
1 cup Grated Vegan Cheese optional
2 tbs Nutritional Yeast optional

Pasta

1 Pack Dried Lasagna Sheets

Instructions

First up you need to infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Place the saucepan over a low heat & stir every now and then.
For the ragu, in a large saucepan placed over a medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mix down for around 3-4 minutes.
Add the courgette, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes.
Add the vegan mince & stir well. Cook for 2-3 minutes.
Deglaze the pan with the balsamic vinegar & chopped tomatoes.
Stir in the tomato puree, then pop the lid on and let the mix cook over a low heat for 10-15 minutes.
For the béchamel, in a saucepan add the vegan margarine and place the pan over a low heat.
When the margarine is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
Gradually whisk in the infused milk, a little at a time.
Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
Pre heat your oven to 180 degrees C.
Build your lasagne in your oven proof baking dish, a layer at a time, I like to do – ragu, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel.
Bake the lasagne in your oven for 45 minutes. Then serve.