Vegan Bean Lasagne
I have made so many lasagnes in the last nine years (about the time my boys started eating) and no one lasagne has ever been the same. So I’ve teamed up with Ocado to let you know about the new offers from Ciao Gusto coming soon! Ciao Gusto is host to some amazing brands including Valsoia who stock a vast range of dairy-free milk (almond, oat, coconut/almond, and walnut) and their chocolate spread and/or gelato. As I am a keen lasagne fiend, I found that Valsoia actually sells readymade bechamel sauces. So I present to you my (very first) Vegan Bean Lasagne!
Vegan Bean LasagneCourse: Mains, Vegan, One pot dishes, School night dinnersCuisine: British, ItalianDifficulty: Medium
A completely meat and dairy-free lasagne that contains all your essential food groups for a
- For the Lasagne sauce
eat-free mince, thawed
2 tins of chopped tomatoes
2 cans of frozen mixed veg
Lasagne sheets from a 500g packet
2 tbsps. tomato puree
2 red onions, finely chopped
3-5 stalks of celery, finely chopped
2 pinches of brown sugar
1 tbsp. Sunflower oil
- For the White sauce
2 x 200ml Valsoia Bechamel sauce
200g of grated Violife cheese
- For the seasoning
2 tbsps. Soy sauce
1 tbsps maple syrup
1 tbsp. vegetable Bouillon
1 tsp. smoked Paprika
Dash of cumin
- Preheat your oven to 175C/350F/GM 3 and grab a casserole dish/baking tray and a large pan
- Chop onions and celery finely and add 1 tbsps. sunflower oil to the large pan. Saute the onions and celery for a few minutes until translucent. Add 2 pinches of brown sugar to caramelise them a bit too.
- Add the minced meat and cook on medium heat for around 8 to 10 minutes until lightly browned
- Add 2 tbsps. of tomato puree to the sauce and mix well
- Now add the 2 tins of chopped tomatoes and mix well – don’t throw away the tins or rinse them out yet!
- Rinse the beans and add to the pan
- Add the frozen mixed veg and mix well – the water from the melted ice will help to soften the sauce
- Turn the heat down low and prepare your seasoning. Keep mixing the sauce while you’re doing this step
- Mix the seasoning ingredients together: 2 tbsps. Soy sauce, 1 tbsp. Maple syrup, 1 tbsp. vegetable Bouillon, 1 tsp. smoked paprika and a dash of cumin. Add to the sauce and mix well
- Now take your emptied tomato sauce and add hot water. Then pour into the seasoning mug. Mix the remnants and then add to the sauce,
- Season with salt and pepper to taste
- With the heat down low, leave the sauce to simmer while you make your bechamel sauce
- Grab your
Valsoiareadymade bechamel sauce and place in a pan on warm heat – you don’t want to boil the sauce, just warm it up
- Add the Violife grated cheese and mix well
- Now grab your tray and your lasagne sheets because we’re going to layer up!
- First up, start your lasagne with a thin layer of meat sauce, then cover the sauce with a thin layer of white sauce. Now cover your mix with a pasta sheets
- Repeat step 16, but on the last layer, add pasta sheets to your meat sauce and then layer the lasagne sheets with the rest of the white sauce. Add the rest of the grated cheese on top
- Place your tray in the middle shelf of the oven for 40 – 45 minutes, until the top has been browned and the pasta has cooked through
- You can add or remove any ingredient you want to the
lasagne– the world is your oyster!
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