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Vegetarian Lasagne

  • Prep Time
  • Cook Time


For the tomato sauce:

For the bechamel sauce:

You'll also need:


    Step 1

    First make the tomato sauce - Quarter the onion and mushrooms and whizz in a food processor for 10 seconds until everything is kind of shredded (there should be no big lumps).

    Step 2

    Heat the oil in a deep non-stick pan, add the onion and mushroom mixture and fry, stirring, for about 5 mins until the liquid released from the mushrooms evaporates.

    Step 3

    Add the tinned tomatoes or passata, garlic, sugar, yeast extract, herbs and vegetable stock. Season with salt.

    Step 4

    Put the chickpeas into a food processor and whizz for a few seconds, they need to be minced but still have a coarse texture. Add them to the pan.

    Step 5

    Cover and cook on a low heat – the longer you cook it the better the taste (generally about 45-60min). Stir every so often so the sauce doesn’t stick to the bottom of the pan, adding more water if necessary. Check for seasoning.

    Step 6

    To make the bechamel sauce, gently heat the oil in a small pan, add flour and stir with a small whisk until there are no lumps. Slowly pour in the milk, a few tablespoons at a time, whisking vigorously after each addition to dissolve any lumps. Bring to the boil, lower the heat and cook gently for 5mins, stirring occasionally. Add salt and nutritional yeast.

    Step 7

    To make the lasagne, spread quarter of the tomato sauce on the bottom of a large rectangular dish, lay 4 lasagne sheets on top, followed by another quarter of tomato sauce etc... you should have 4 layers of lasagne sheets and in between the tomato sauce. Spread the bechamel sauce on top of the last lasagne layer and sprinkle with grated cheese. Bake at 180°C (fan) for 30mins until golden.

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