Using the spagbol sauce and a good white sauce, this sets the expectations for vegan lasagne.
Ingredients
Red Sauce
- 6 regular tomatoes
- 350g cherry tomatoes
- Garlic bulb
- Thyme
- Oregano
- Salt
- Onion
- Veg stock cube
- Red wine stock pot (or another regular veg one)
- 2 tsp italian herbs
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 200-250g vegan mince
- 1 cup water
- 1 tbsp tomato puree
- 2 tbsp nutritional yeast
- 1/2 tsp sugar
- 150g spinach
White Sauce
- 3 tbsp butter or oil
- 100g plain flour
- 800ml soya milk
- 3 tbsp nutritional yeast
- 1/4 tsp nutmeg
- 1 bay leaf
- Black pepper
Method
- Chop your tomatoes on half and cut the bottom off the garlic and place on a baking tray.
- Coat in oil and sprinkle on oregano, thyme and salt.
- Roast for 30-40 minutes 180 degrees.
- Fry onion.
- Add seasonings.
- Add your mince.
- Add in the roasted tomatoes and garlic, and water, puree, 2 tbsp nutritional yeast and sugar.
- Simmer for 20 mins then remove the lid for another 10. Then add your spinach.
- Simultaneously, melt the vegan butter in a pan (or heat the oil).
- Add in the flour and stir.
- Slowly add the milk, ensuring you’re stirring and scraping from the bottom. Also add the 3 tbsp yeast, nutmeg and bay leaf.
- Season with salt and pepper. You will need to add a good amount of pepper!
- Layer your sauce, lasagne sheet and white sauce in a baking dish. Ensure you have sauce on the bottom and white sauce on the top.
- Top with cheese (see notes). Bake at 180 degrees for 35-40 minutes.
Additional notes
- Simmer without the lid until it reaches desired consistency
- I like cathedral city vegan cheddar