Ultimate Vegan Lasagne — a plant-based Italian recipe by BOSH!
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Ultimate Vegan Lasagne

Cook: 150 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large lasagne dish
  • Food processor
  • Large pan
  • Second pan
  • Microplane or box grater

Ingredients

  • 1 tbsp tomato purée
  • 1 tbsp red miso paste
  • 1 tsp balsamic vinegar
  • ½ tsp dried oregano
  • 2 tsp soy sauce
  • 2 onions
  • 100g sun-dried tomatoes
  • 2 tbsp oil from a jar of sun-dried tomatoes
  • 3 carrots
  • 3 celery stick
  • 1 sprig of rosemary - plus more to garnish
  • 2 sprig of fresh thyme
  • 4 garlic cloves
  • 700g chestnut mushrooms
  • 300ml red wine
  • 2 x 400g cans of plum tomatoes
  • 800ml water
  • 500g dried lasagne sheets
  • Salt & pepper to taste
  • 1 ½ tbsp Nooch
  • 125ml olive oil
  • 125g plain flour
  • 1 ¼ litre unsweetened plant-based milk
  • side salad

Method

1

Peel and quarter the onions and blitz them in the food processor until finely chopped

  • Add the sun-dried tomato oil to the large pan on the heat and sauté the onions, stirring, for 5-6 minutes
  • Meanwhile, peel the carrots and pulse them in the food processor with the celery until minced
  • Remove the leaves from the rosemary and thyme and finely chop
  • Peel and grate the garlic and add it to the pan
  • Stir for 1 minute
  • Add the carrot, celery, rosemary and thyme, reduce the heat slightly and sauté, stirring occasionally, for 12–15 minutes
2

Meanwhile, thinly slice the sun-dried tomatoes

  • Pulse the mushrooms in the food processor until finely minced
  • Add to the pan along with the sun-dried tomatoes
  • Stir, increase the heat slightly and sauté, stirring, for 8–10 minutes
3

Pour in the wine

  • Increase the heat and stir constantly for 5–6 minutes, until nearly all the liquid has evaporated
  • Add the tomato purée, miso paste, balsamic vinegar, oregano and soy sauce and stir for 1 minute
  • Add the chopped tomatoes and water
  • Lower the heat to medium and simmer for 30 minutes
  • Taste and season with salt and pepper
4

While it is simmering, make the béchamel

  • Put the second pan over a medium heat and add the olive oil
  • Add the flour and stir for 3–5 minutes
  • Gradually add the milk, stirring constantly
  • Add the nutritional yeast and stir until smooth
  • Bring to the boil then lower the heat and simmer until the béchamel thickens to the consistency of custard
  • Taste and season
5

Now, layer up your lasagne

  • Spread a quarter of the ragu into the lasagne dish
  • Spoon over a quarter of the béchamel
  • Cover with lasagne sheets, breaking them if necessary to make a complete layer with no gaps
  • Repeat three times, reserving some béchamel to cover the top completely
  • Garnish with a few rosemary leaves
  • Cover with foil and put on the lowest shelf of the oven
  • Bake for 50 minutes
  • Remove the foil and bake for a further 15 minutes
  • Leave to stand for 10 minutes before serving with the salad leaves
  • The leftovers will taste amazing the next day – simply bring back to piping hot in the oven or microwave