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

  1. Chop your tomatoes on half and cut the bottom off the garlic and place on a baking tray.
  2. Coat in oil and sprinkle on oregano, thyme and salt.
  3. Roast for 30-40 minutes 180 degrees.
  4. Fry onion.
  5. Add seasonings.
  6. Add your mince.
  7. Add in the roasted tomatoes and garlic, and water, puree, 2 tbsp nutritional yeast and sugar.
  8. Simmer for 20 mins then remove the lid for another 10. Then add your spinach.
  9. Simultaneously, melt the vegan butter in a pan (or heat the oil).
  10. Add in the flour and stir.
  11. Slowly add the milk, ensuring you’re stirring and scraping from the bottom. Also add the 3 tbsp yeast, nutmeg and bay leaf.
  12. Season with salt and pepper. You will need to add a good amount of pepper!
  13. 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.
  14. 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