Vegan Mince Lasagne
A delicious variation of a classic family favourite - our flavourful vegan lasagne recipe uses urban vegan mince and a dairy-free but cheesy white sauce.
This lasagne can feed a family/ group of 4-6 depending on the serving size.
For the mince:
- Olive oil
- ½ chopped white onion
- 1 1/2 bags Urban Vegan Mince
- 1/2 tin whole peeled Italian tomatoes
- 1 tbsp tomato paste
- Salt and pepper to taste
Fry the onions in some olive oil until translucent. Turn the heat down and add the mince by breaking it up into pieces (you can also chop it up). Let it brown a little and then add the tomato paste, and then the ½ tin of tomatoes. Simmer on a low heat and season to taste.
For the cheesy bechamel sauce:
- ¼ cup Ammas Creamery butter
- ¼ cup flour
- 1 pack Urban Vegan mozzarella, grated
- 1-2 tbsp Irene’s Gourmet cheese sauce powder
- 2-3 cups Ok Ja Oat milk (or any plant-based milk)
Melt the butter in a saucepan and add the flour. Whisk until smooth then slowly pour in the milk, a little at a time. Whisk continuously until the sauce is thick then turn down the heat, add the cheese powder and grated mozzarella little by little. Add more milk if you need to make the sauce thinner, try not to overcook as it can get stodgy. Season to taste.
In a rectangular oven dish, begin to layer the lasagne - bechamel on the bottom, lasagne sheets, mince, bechamel, and so on. Top the lasagne with bechamel sauce and cherry tomatoes.
Cook for 15-20min in a pre-heated oven (180 degrees) or until the pasta sheets are soft and cooked through.
Serving suggestion: Drizzle some basil pesto over the top and serve with a lovely garden salad.
- Tags: Easy Vegan Recipes
- Robyn Horwitz