Vegan Lasagne (v)

Vegan Lasagne (v)


  • 1 carrot
  • 1 fennel
  • A colourful selection of peppers
  • 1 leek
  • Roasted butternut squash (this was left over from another dish)
  • Green lentils
  • Tin of tomatoes
  • Tomato puree
  • Seasonings: Mixed herbs, fennel seeds, black pepper, stock cube, bay leaf
  • Tomato puree
  • Vegan lasagne sheets

For the sauce:

  • 50g vegan margarine
  • 50g plain flour
  • 500ml oat milk or similar
  • Black pepper
  • Mustard
  • Salt
  • Vegan yeast flakes
  • Vegan bullion


  • Cut the veggies into small chunks, add the butternut squash (this can be an extra, but it gave the dish a different taste to normal)
  • Place these into a cooking pot
  • Add the lentils, tinned tomatoes, tomato puree and seasonings
  • Cover with water and cook for around 30 minutes to an hour until everything is cooked and the mixture is no longer wet

Make the white sauce

  • Place the margarine, flour and milk in the pan and cook until a nice sauce appears – it is easy!  Use a whisk for any lumps
  • Add the seasonings, yeast flakes, bouillon, a little mustard, salt and pepper
  • Make up the lasagne and bake in the oven for 30 – 40 mins


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