It’s lasagne b**ch! Everyone loves lasagne and so everyone shall have lasagne. This recipe is vegan, gluten-free AND nut-free! So look, there are a lot of ingredients but this baby is rich, crammed with classic flavours and will make any unsuspecting omnivore double-take! Plus I’ve recently started making bechamel in a new kooky way that I deem EASIER. Hopefully, this bechamel method is a wee consolation to you post your grocery shop. Enjoy x
For the meat sauce
400g vegan mince, gluten-free
¼ cup olive oil, divided
1 large onion, finely diced
½ tsp. ground black pepper
½ tsp. fine sea salt
1 tsp. celery salt
2 tsp. mixed herbs
150g oyster mushrooms, finely diced
1 carrot, finely diced
3 garlic cloves, minced
2 Tbsp. tamari
100g red wine, vegan
1 Tbsp. brown sugar
2 Tbps. non-dairy butter or margarine
20g fresh basil, stems removed
For the bechamel
125g non-dairy butter or margarine
750 soy milk
2 Tbsp. nutritional yeast
¼ cup gluten-free flour, all-purpose
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. ground black pepper
1 tsp. fine sea salt
375g gluten-free lasagne sheets
200g vegan cheese, grated
In a large saucepan (or pot) on medium heat fry off the vegan mince with half the olive oil until golden brown. Transfer the mince to a bowl and add the remaining olive oil to the pan. Add the onion, black pepper, salt, celery salt and mixed herbs and saute until translucent.
Add the mushrooms and carrot to the pan, saute for 2-3 minutes and then cover the pan with a lid and sweat the veggies for 5 minutes. Add the garlic and cook for an additional minute.
Transfer the mince back into the pan and add the tamari, red wine, sugar and passata. Turn the heat down and simmer the mince for 30mins, stirring occasionally. Add the 2 tablespoons of butter and basil just before removing from the heat.
While the mince is simmering make the bechamel. Add the 125g of butter to a medium saucepan and melt over a gentle heat. Add the remaining ingredients for the bechamel to a blender and blend for 1 minute. Add the liquid from the blender to the melted butter and use a whisk to combine.
Continue to stir the bechamel sauce over a gentle heat for 10 minutes or until thickened. Remove from the heat.
Preheat the oven to 180C.
To assemble spoon a thin layer of bechamel on the base of a large baking dish and cover with lasagne sheets. Spread a quarter of the remaining bechamel over the pasta sheets and sprinkle with a quarter of the grated cheese. Spoon a third of mince sauce evenly over the bechamel layer and repeat two more times. Top the last layer of pasta with bechamel and cheese.
Cover the lasagne with foil and bake for 30 minutes. Uncover and bake for another 15-20mins or until the top is golden brown.
Vegan/GF mince – Meatless Farm and Plant Chef by Tesco are both vegan and gluten-free. There are other brands but just make sure to check the ingredients, Quorn mince is not vegan.
Passata – You can also use 2 x 400ml cans of plum tomatoes and make up the additional liquid with water or veggie stock.
Celery Salt – optional but worthwhile. If you don’t have any just replace with 1 teaspoon of sea salt.
GF Lasagne Pasta – my favourite is the Rizopia Free From Organic Brown Rice Lasagne Pasta. 100% brown rice pasta is always the best so if you can’t find this brand just look out for one made with brown rice.
Oyster mushrooms – Oyster mushrooms have a meatier flavour and texture so I like to use them in this recipe but you can use any mushroom you like or can find.