Vegan Fully Loaded Lasagne Bosh TV

Fully Loaded Lasagne

  • Not too tricky
  • 1:25 h
  • 21 ingredients

We have create the most delicious fully vegan lasagne of dreams. Wondering what veggie dish to cook the family, this is such a family favourite and everyone at the dinner table will love it! A great portal to deliver a load of veggies, withe everyone's favourite vessel... pasta! This lasagne is a fantastic dinner party showpiece. It's full of flavour and tastes DELICIOUS! It will serve 8 hungry people, so it's a perfect dish to wow your mates. It's definitely worth the extra effort. A great vegan meal to cook in batch.

Serves: 8

Ingredients

For the cashew bechamel

  • 4 tsp salt
  • 6 tbsp Nooch
  • 6 tbsp cornflour
  • 480g soaked cashews
  • 2 ½ tbsp apple cider vinegar
  • ¾ litre water
  • 4 garlic cloves
  • 240ml nut milk

For the tomato sauce

  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 white onion
  • 60g sun-dried tomatoes
  • 1 ½ tbsp tomato purée
  • 250ml red wine
  • 10 tomatoes - chopped
  • 30g capers
  • 30g olives
  • 480ml tomato passata

For the lasagne

  • 2 aubergines
  • 2 courgettes finely chopped
  • 12 lasagne sheets
  • basil leaves
  • 1 x 165g jar of plant-based pesto
  • 1 tbsp oregano

Before you start

Preheat oven to 180°C | Food processor | Saucepan | Lasagne dish

Step 1

Making the béchamel

  • Start off by soaking your cashews - 30 minutes in a pan of water on a low heat should do the trick
  • To make the béchamel, put all the ingredients a part from the nut milk in a food processor and blend until smooth
  • Pour the mix into a pan and stir in the nut milk. Keep stirring on a low heat until it has thickened nicely

Ingredients

  • 4 tsp salt
  • 6 tbsp Nooch
  • 6 tbsp cornflour
  • 480g soaked cashews
  • 2 ½ tbsp apple cider vinegar
  • ¾ litre water
  • 4 garlic cloves
  • 240ml nut milk

Step 2

Making the tomato sauce

  • Fry the onion in a pan with the olive oil until translucent, then add the garlic and stir for a few more minutes until softened
  • Next stir in the sun-dried tomatoes, oregano and tomato puree
  • Add the red wine and keep stirring for a few minutes until the alcohol has cooked off and the sauce has thickened slightly
  • Then add the chopped tomatoes, capers, olives and pasatta, stir until well combined, and then take off the heat

Ingredients

  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 white onion
  • 60g sun-dried tomatoes
  • 1 ½ tbsp tomato purée
  • 250ml red wine
  • 10 tomatoes - chopped
  • 30g capers
  • 30g olives
  • 480ml tomato passata

Step 3

For the veg

  • Slice the aubergines and courgettes fairly thinly and griddle each one for a few minutes

Ingredients

  • 2 aubergines
  • 2 courgettes finely chopped
  • 1 tbsp oregano

Step 4

Assemble your lasagne

  • It's really up to you how you go about this, but we started with the tomato sauce, sprinkled over some basil, then 4 sheets of lasagne, a layer of béchamel, some pesto, then the griddled veg
  • Repeat until your dish is full

Ingredients

  • 12 lasagne sheets
  • basil leaves
  • 1 x 165g jar of plant-based pesto

Step 5

Cooking the lasagne

  • Cover your lasagne in foil and bake for 45 minutes
  • Remove the foil for the last 10 minutes of baking to get a slight crust on top
  • Serve with a side salad