Ultimate Vegan Lasagne

Excellent tomato and cheese sauces layered with fresh pasta are the key to perfect lasagne.

This is our favourite indulgance meal! John tells me that before we met he would take a whole day to make one and then a whole evening to eat it!

It’s much quicker now with two of us. I do the pasta and the cheezy sauce, while John does the roast veg and the tomato sauce, then we put it all together! For a slightly quicker version use dried lasagne sheets, but it’s going to take a long time to make either way and once we tried it with fresh pasta we never went back to dried!

We have tried various combinations of vegetables and lentils, but recently made our favourite one ever so I think it’s time to share the recipe! I can’t get enough of the creamy cheezy sauce, so we put loads in, but you could adjust to suit your preference.

This makes 4 huge portions or 6 moderate portions.

You will need:


1. Put your vegetables in the oven to roast with olive oil, salt and pepper to taste in an oven pre-heated to 180°C.

2. Prepare a batch of John’s simple easy and delicious tomato sauce using 1 tin of tomatoes.

3. Prepare a batch of vegan pasta (unless you are using dried).

4. Prepare a batch of vegan cheezy sauce using most of a 1 L carton of soya milk, but save some for diluting the last layer of sauce.

5. When the vegetables are well browned (after 20-30 minutes), remove from the oven and stir into the tomato sauce.

6. If you’re using fresh pasta, plit into 3-4 sections depending on how many layers you want in your lasagne. Roll one out thinly to a bit larger than the bottom of your oven dish.

7. Grease the bottom of the oven dish and cover with a layer of pasta, then pour over this a layer of your cheezy white sauce, then add a layer of tomato and vegetable mix.

8. Cover this with another layer of rolled out pasta and repeat. You should finish with a piece of pasta covered in diluted cheezy white sauce. Be careful to work out what proportion of your sauces will go on each layer so that you can distribute them equally.

9. Sprinkle smoked paprika sparingly over the top of the final cheezy white sauce layer.

10. Spear through the whole thing top to bottom 3-4 times with a blunt knife then bake in a pre-heated oven at 180°c for 40 minutes, until the top is browned, crispy and bubbling.

Enjoy with a glass of red wine.

No need for any accompaniment as it’s super-filling and yummy: we have a quarter each for dinner and the same again for lunch the next day and my colleagues are always envious!

We did 4 layers this time! Brown it as long as you can bear before the smell gets too good and you have to eat it!


6 thoughts on “Ultimate Vegan Lasagne

  1. Pingback: Vegan Cheezey Sauce! | Chilli Garlic Sauce

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  4. Pingback: Supreme vegan roast vegetable pasta bake | Chilli Garlic Sauce

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