Vegan Lasagne

by Barry Lewis

Prep time
30 mins
Cook time
20 mins


500g mushrooms, sliced

2 small onions, diced

2 yellow peppers, sliced into thin strips

2tsp garlic paste / 2 garlic cloves, chopped

2 carrots, grated

2 x 400g tins passata or chopped tomatoes

Splash balsamic vinegar

1tbsp mixed herbs

3tbsp tomato puree

1 vegetable stock cube

Pack of lasagne sheets

1tbsp cornflour

Olive oil to fry plus 3tbsp for bechemal

2tbsp plain flour

500ml soya milk

Salt and pepper

Small block vegan cheese, grated

A delicious homemade vegan lasagne recipe ready in a flash using mushrooms and peppers as the base, but you could switch it up with other vegetables. We also use gluten and egg free pasta sheets, make a vegan bechemal sauce and top with vegan cheese, it’s truly yummy!

Start off by making the sauce mix, in the video as I mention you need more, so the ingredients supplied here are enough.

Add a little olive oil to a large frying pan, add in the mushrooms, peppers, garlic paste (or substitute for a chopped garlic clove) and onion. Fry for 5 minutes to soften, you can blister the peppers and fry the onions further for more of a charred flavour.
Add in the passata, tomato puree, balsamic vinegar, stock cube, mixed herbs, grated carrots and season with salt and pepper. Add in approx. 200ml water too, this will help to get it simmering. Stir over a medium heat and bubble away gently for 20 minutes, it should reduce down. For the last ten minutes mix the cornflour with 2tbsp water until smooth and add it to the mix, stir though, this will help it thicken further. You can allow it to cool in the pan slightly.

Make the bechemal sauce by adding the olive oil to a large saucepan, warming briely, then adding in the flour, it will sizzle when it first hits, but don’t worry, keep stirring and the flour will thicken, beat until this is smooth and then add the soya milk. When you add this in keep stirring and scraping the bottom of the pan with a spatula, you do not want to burn the pan. Let it simmer for 5 minutes still stirring then transfer to a bowl or jug via a sieve to cool down. It will thicken up once it hits room temperature, it may form a skin at first when it cools, just stir it through before using in a moment.

The pasta sheets can be cooked or left as they are. If you are not confident doing this, just add them in as they come. What I do Is dunk them in some boiled water for a few minutes to bring them to life a bit, keep your eye on them though so they do not stick together.

Build the lasagne in a baking dish, a little mushroom mix first, then sheets of pasta, the bechemel sauce and a grating of vegan cheese on top, repeat 3 times and again finish the sauce layer with cheese and some fresh pepper. Bake for 25 mins at 200c or equivalent until melted and warmed though. Cut into lasagne style slabs and serve!

If you like this you may enjoy the vegan / vegetarian recipe section