Vegan Deep Dish Lasagne
Serves 1
Directions
- 1Fry finely diced onion, carrots, celery, and garlic cloves until soft.
- 2Stir in vegan mince, fresh herbs, smoked paprika, onion granules, and oregano.
- 3Pour in dark soy sauce, a splash of balsamic, vegan red wine, passata, tomato purée, white sugar, and vegan beef stock. Season with salt and pepper, then simmer until rich and glossy.
- 4Melt vegan butter in a pan, whisk in plain flour, then gradually whisk in oat milk until smooth. Stir through half a block of vegan Garlic & Herb Boursin and fresh basil until silky.
- 5In a deep dish, layer ragu, béchamel, and lasagne sheets, repeating until the top and finishing with béchamel.
- 6Top with half of the vegan cheese blend and bake at 200°C.
- 7Add the remaining cheese and bake until golden and bubbling.
Ingredients
- 1 whole white onion, finely diced
- 2 whole carrot, finely diced
- 2 whole celery stalk, finely diced
- 6 whole garlic clove, finely diced
- 700 g vegan mince
- fresh thyme
- fresh rosemary
- fresh basil
- fresh parsley
- 1 tbsp smoked paprika
- 1 tbsp onion granules
- 1 tbsp oregano
- 3 tbsp dark soy sauce
- balsamic vinegar
- 200 ml vegan red wine
- 700 g passata
- 1 tbsp tomato purée
- 2 tbsp white sugar
- 400 ml vegan beef stock
- salt (optional)
- pepper (optional)
- 80 g vegan butter
- 250 g plain flour
- 650 ml oat milk
- 0.5 block vegan garlic & herb boursin cheese
- fresh basil
- lasagne sheets
- 0.5 total portion vegan cheese blend
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