cooking Time
45 minutes
preparation Time
1 hour

Veggie Lasagne

Lasagne is the perfect meal on a winter's night, to share with friends or to make for the family with freezer-friendly leftovers. This recipe takes a little time but is well worth the effort, resulting in a meaty, cheesy dish with none of the cruelty.

Feel free to use vegetables of your choice and use the leftover cheese sauce and mince for your own creations!

Ingredients for the filling
  • 1/2 a packet Plantasy Foods Walnut & Lentil Mince
  • 250ml boiling water
  • 1 tsp soy sauce or tamari
  • 1 tsp olive oil
  • 75g brown onion (approximately 1 small onion), diced
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper, or black pepper for less spice
  • 1/2-1 tsp Mingle Smokey Spice Blend
  • 1/2 tbs red wine vinegar
  • 2 tbs tomato paste
  • 100ml passata
  • 1 x 400g tinned tomato
  • 100ml vegan vegetable or chicken stock (or water)
Ingredients for the cheese sauce
Ingredients for the extras
  • 375g dry lasagne sheets
  • 220g eggplant, thinly sliced length-ways
  • 330g zucchini, thinly sliced length-ways
  • 150g vegan cheese, or more to taste (not sure which cheese is the best for melting?┬áTry this article for tips.)
Instructions for the filling
  • Place lentil mince, water and tamari into a bowl and leave for 10 minutes.
  • Heat oil in a large frying pan over a medium heat for 1 minute.
  • Add onion, garlic, salt, pepper and smokey spice blend and mix to combine.
  • Cook, stirring regularly, until onion starts to soften. This should take a few minutes.
  • Add vinegar and cook until all the liquid has dissolved.
  • Add tomato paste, passata, tomatoes and cook for 5 minutes, stirring regularly.
  • Add stock and lentil mix, lower the heat and cover. Let the mixture simmer for 20 minutes, stirring as needed.
Instructions for the cheese sauce
  • Combine powder and water and use an immersion blender to blend until smooth. Alternatively, whisk the powder whilst slowly adding the water to avoid lumps.
Instructions for the extras
  • Preheat oven to approximately 180 degrees Celsius. Spray your lasagne dish with oil, then layer with 1/4 of the tomato mixture.
  • Top with 1/4 of the lasagne sheets, then add 1/4 of the cheese sauce. Top with 1/2 of the vegetables, then another layer of tomato sauce, sheets, cheese sauce and vegetables. Continue until you have four layers (only two layers of vegetables), finishing with one more layer of tomato sauce, sheets and cheese sauce, and additional cheese. Cover dish with aluminium foil and place in the oven.
  • Cook for approximately 30 minutes, then remove the aluminium foil, increase heat to 200 degrees Celsius and cook for a further 15 minutes. You can check if the pasta is cooked through by inserting a sharp knife. Remove from the oven and set aside for 15 minutes.
  • Cut into pieces and serve hot.

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