Vegan Pesto Lasagne

Vegan Pesto Lasagne

Cook: 80 min
Serves 6

Before You Start

  • Preheat oven to 180°C fan
  • Food processor
  • Lasagne dish
  • Foil for covering

Ingredients

  • 2 onions
  • 3 carrots
  • 4 cloves of garlic
  • 1kg chestnut mushrooms
  • 10 sundried tomatoes
  • 2 400g tin of plum tomatoes
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 3 bay leaves
  • 2 tbsp tomato purée
  • 1 tbsp Marmite
  • 1 tbsp soy sauce
  • Salt & pepper
  • 3 celery sticks
  • 300g lasagne sheets
  • 190g Sacla' Vegan Basil Pesto
  • 220g plant-based cream
  • 3 tbsp Nooch
  • 3 tbsp Sacla' Vegan Basil Pesto
  • plant-based cheese

Method

1

Prepare the mushrooms

  • In batches, blitz the mushrooms in a food processor into a coarse mince
  • Warm 2 tbsp olive oil in a frying pan over medium to high heat. Once hot, saute the mushrooms, constantly stirring, until most of the moisture has evaporated and you have a meaty mince. Remove from the heat and set aside
2

Whilst the mushrooms cook, prepare the ingredients

  • Peel and roughly chop the onions and carrots
  • Roughly chop the celery and garlic
  • In the food processor, pulse the onions, carrots, celery and garlic until finely diced
  • Wipe out the frying pan. Warm 3 tbsp olive oil over medium heat, add the chopped veg with a big pinch of salt and saute for about 8 minutes, stirring occasionally
  • Roughly chop the sundried tomatoes and add them to the pan with the mushroom mince, tinned tomatoes, dried thyme, rosemary, bay leaves, tomato purée, marmite and soy sauce. Stir to combine and turn the heat down and simmer for 15 minutes. By this point, most of the liquid will have evaporated from the mince
  • Taste and season to perfection
3

Prepare the Pesto bechamel

  • Combine the double cream with the Pesto and nooch and stir to combine
  • Set 60g aside for later
4

Build and bake the lasagne

  • Preheat the oven to 180*C fan setting
  • Cover the bottom of a lasagne dish with a layer of lasagne sheets, spread over a layer of Sacla' Vegan Basil Pesto, then a layer of ragu. Spoon over some of the cream mixture, then continue layering until you have used everything. Finishing with a layer of lasagne sheets topped with Pesto. Cover tightly with foil and roast in the oven for 40 minutes
  • Carefully remove from the oven. Remove the foil, pour over the reserved Pesto bechamel and return to the oven for 10 minutes
  • Remove the lasagne from the oven and allow to stand for 10 minutes before serving