Vegan Lasagne
Vegan Lasagne | Recipe
Rating:
0 % of 100
(0) Rate the recipe

Vegan Lasagne | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
75 min
Just Spices
Baking Time:
40 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Servings

Ingredients

  • For the vegetable sauce:

  • 3 tbsp
    Italian Allrounder
     A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
    Discover more products
    Italian Allrounder
  • 3
    large carrots
  • 1
    parsnip
  • 3 stalks
    celery
  • 250 g
    mushrooms
  • 2
    onions
  • 3 cloves
    garlic
  • 1 bunch
    parsley
  • 300 g
    spinach
  • 5 tbsp
    oil
  • 3 tbsp
    tomato paste
  • 250 ml
    red wine
  • 2 tins
    chopped tomatoes
  • 6 tbsp
    soy sauce
  • salt, pepper

  • For the béchamel sauce:

  • 1 tbsp
    Italian Allrounder
     A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
    Discover more products
    Italian Allrounder
  • 50 g
    vegan butter
  • 50 g
    flour
  • 600 ml
    soy milk
  • 80 g
    vegan Parmesan
  • salt, pepper

  • In addition:

  • 12–15
    lasagne sheets (depending on the size of the casserole dish)
  • 150 g
    vegan grated cheese
1
Peel the carrots and parsnips and cut into 1 cm cubes. Wash the celery and slice 1 cm thick. Clean the mushrooms and cut into 1 cm cubes. Peel and finely dice the onions and garlic. Wash the parsley, finely chop the stalk and roughly chop the leaves. Wash the spinach, dry it and cut it into strips.
2
Heat the oil in a large saucepan over a high heat. Add the carrots, parsnips and celery and fry vigorously for 2 minutes so that they brown at the bottom. Add the mushrooms, onions and garlic and fry for 1 minute. Add the tomato paste and 5 pinches of salt, stir briefly and deglaze with the red wine. Simmer for about 4 minutes until the red wine has reduced by half. Add the tinned tomatoes and chopped parsley stems and simmer for about 15 minutes. Add the Italian Allrounder, parsley leaves and spinach and simmer for another 5 minutes. Add the soy sauce and season with salt and pepper.
3
For the béchamel sauce, melt the vegan butter in a saucepan until it bubbles slightly. Add the flour and whisk in for 30 seconds. Then add the soy milk while stirring, and simmer over a medium heat until the béchamel sauce thickens. Stir in the vegan Parmesan and Italian Allrounder and season with salt and pepper.
4
Preheat the oven to 200°C (top/bottom heat).
5
Brush the bottom of a baking dish with a little béchamel sauce and cover with lasagne sheets. Then alternate layers of vegetable sauce, béchamel sauce and lasagne sheets and finish with the béchamel sauce. Sprinkle the lasagne with vegan cheese and bake for around 40 minutes until bubbly and golden.
Tip: To decorate, finely slice 1 mushroom and 1 tomato and place on top of the lasagne after the cheese.

Nutritional information: (Per serving)

Calories
620 kcal

Carbohydrates
66 g

Protein
22 g

Fat
32 g

Method
1
Peel the carrots and parsnips and cut into 1 cm cubes. Wash the celery and slice 1 cm thick. Clean the mushrooms and cut into 1 cm cubes. Peel and finely dice the onions and garlic. Wash the parsley, finely chop the stalk and roughly chop the leaves. Wash the spinach, dry it and cut it into strips.
2
Heat the oil in a large saucepan over a high heat. Add the carrots, parsnips and celery and fry vigorously for 2 minutes so that they brown at the bottom. Add the mushrooms, onions and garlic and fry for 1 minute. Add the tomato paste and 5 pinches of salt, stir briefly and deglaze with the red wine. Simmer for about 4 minutes until the red wine has reduced by half. Add the tinned tomatoes and chopped parsley stems and simmer for about 15 minutes. Add the Italian Allrounder, parsley leaves and spinach and simmer for another 5 minutes. Add the soy sauce and season with salt and pepper.
3
For the béchamel sauce, melt the vegan butter in a saucepan until it bubbles slightly. Add the flour and whisk in for 30 seconds. Then add the soy milk while stirring, and simmer over a medium heat until the béchamel sauce thickens. Stir in the vegan Parmesan and Italian Allrounder and season with salt and pepper.
4
Preheat the oven to 200°C (top/bottom heat).
5
Brush the bottom of a baking dish with a little béchamel sauce and cover with lasagne sheets. Then alternate layers of vegetable sauce, béchamel sauce and lasagne sheets and finish with the béchamel sauce. Sprinkle the lasagne with vegan cheese and bake for around 40 minutes until bubbly and golden.
Tip: To decorate, finely slice 1 mushroom and 1 tomato and place on top of the lasagne after the cheese.

Nutritional information: (Per serving)

Calories
620 kcal

Carbohydrates
66 g

Protein
22 g

Fat
32 g

VEGAN LASAGNE

Discover the joy of meat-free lasagne with our vibrant vegan lasagne recipe. Layered with colourful vegetables and smothered in a rich, vegan béchamel sauce, it’s a twist on the traditional that doesn’t skimp on taste. Our Italian Allrounder spice mix, made from only natural ingredients, brings the essential Italian flavours to this oven-baked classic. Perfect for anyone craving a comforting plant-based meal.

 

Italian recipes

Italian food, a global favourite, gets a creative twist in our Italian food recipe collection. Here, you’ll find all the beloved Italian classics, alongside an array of vegetarian and vegan versions. From hearty pasta dishes to delicate antipasti, our collection invites you to explore Italy’s culinary delights in a new way. Whether you’re a traditionalist or a modern foodie, our recipes cater to every palate – seasoned to perfection with our delicious spice blends.

Ingredients

Servings

  • For the vegetable sauce:

  • 3 tbsp
    Italian Allrounder
     A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
    Discover more products
    Italian Allrounder
  • 3
    large carrots
  • 1
    parsnip
  • 3 stalks
    celery
  • 250 g
    mushrooms
  • 2
    onions
  • 3 cloves
    garlic
  • 1 bunch
    parsley
  • 300 g
    spinach
  • 5 tbsp
    oil
  • 3 tbsp
    tomato paste
  • 250 ml
    red wine
  • 2 tins
    chopped tomatoes
  • 6 tbsp
    soy sauce
  • salt, pepper

  • For the béchamel sauce:

  • 1 tbsp
    Italian Allrounder
     A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
    Discover more products
    Italian Allrounder
  • 50 g
    vegan butter
  • 50 g
    flour
  • 600 ml
    soy milk
  • 80 g
    vegan Parmesan
  • salt, pepper

  • In addition:

  • 12–15
    lasagne sheets (depending on the size of the casserole dish)
  • 150 g
    vegan grated cheese

You might like this too!

Spinach and Ricotta Pasta Bake
0
(0)
Spinach and Ricotta Pasta Bake
Blue Cheese and Spinach Pasta
0
(1)
Blue Cheese and Spinach Pasta
Spinach and Feta Quiche
0
(0)
Spinach and Feta Quiche
Courgette Involtini
0
(0)
Courgette Involtini
Smoked Salmon Wraps with Spinach
0
(0)
Smoked Salmon Wraps with Spinach
Avocado and Strawberry Salad
0
(0)
Avocado and Strawberry Salad
Recipe

Your Account

Log in/register now

  • Collect Loyalty Points

  • Great discounts on every order

  • free shipping

Discover more