Fully Loaded Lasagne — a plant-based Italian recipe by BOSH!
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Fully Loaded Lasagne

This is our go-to showstopper when we want to really impress people. A fully loaded vegan lasagne with a rich, deep tomato sauce, layers of pasta, and a creamy cashew béchamel that honestly rivals anything we grew up eating. It takes a bit of time and love, but every single minute is worth it when you pull it out of the oven bubbling and golden. We've made this for sceptics, for big family dinners, for mates who 'don't really do vegan food', and it wins every single time. Make it tonight and you'll see exactly what we mean.

Cook: 85 min
Serves 8

Before You Start

  • Preheat oven to 180°C
  • Large lasagne dish (9x13 inch or similar)
  • Food processor
  • Soak cashews for 30 minutes in water on low heat
  • Griddle pan or griddle

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

Method

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
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
3

For the veg

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

Tips & Variations

  • Soak your cashews properly: Don't rush this step. A good 30 minutes on a low heat makes all the difference to how smooth and creamy your béchamel turns out. Trust us on this one.
  • Make it ahead: This is actually one of those recipes that gets better the next day. Assemble the whole thing, pop it in the fridge overnight, and bake it fresh when you're ready. Perfect for dinner parties.
  • Boost the veg: We love sneaking in extra vegetables like roasted courgette, spinach, or mushrooms between the layers. It bulks it out and adds even more flavour without any extra effort.

Why This Works

The cashew béchamel is the real star here. Soaking the cashews properly and blending them until completely smooth gives you this incredibly silky, rich white sauce that layers beautifully and bakes into something really special. What really makes this sing is the patience, letting that tomato sauce reduce down properly so it's thick and intensely flavoured rather than watery, because nobody wants a soggy lasagne.