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+ servings
Here's Gaz Oakley's take on that classic Italian dish.
Duration1 hr 30 mins
Cook Time45 mins
Prep Time45 mins


  • 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
Béchamel Sauce
  • 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


  • 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.
This recipe was republished with permission from AvantGardeVegan. Find the original recipe here.