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Meat Free Lasagne

Recipes. Meatless Lasagne

A timeless classic but without the meat. Pair this with a good glass of red wine and a simple rocket & vegan parmesan salad and life couldn’t be better.

  • Prep: 25 mins
  • difficulty: medium
  • cook: 35 mins
  • serves: 4
Meatless Lasagne
  • 500ml tomato passata
  • 250g vegan grated cheese
  • 2 white onions
  • 50g celery
  • 200g carrots
  • 300g chestnut mushrooms
  • 2 garlic cloves
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp freshly milled black pepper
  • 250g Herbivore vegan mince
  • 100ml red wine
  • 6 gluten free and vegan lasagne sheets (pre-soaked)
  • 30g vegetarian parmesan
  • 50g rocket & basil pesto oil 

For the cheezy béchamel sauce:

  • 75g vegan spread
  • 75g gluten free flour
  • 600ml soya milk
  • 1 ½ tsp salt
  • 1 ½  tsp freshly milled black pepper
  • 100g grated vegan cheese 

Step 1. Peel and finely dice the garlic, carrots and the onion and then dice up the celery to a similar size. Slice the mushrooms. 

Step 2. Preheat the oven to 180°C.

Step 3. Make the cheezy béchamel sauce. In a medium pan over a medium to low heat melt the vegan spread and then add the flour and stir really well. Allow the flour to cook out for about 3 to 4 minutes and then slowly add soya milk a ladle at a time and stir until the milk is incorporated and evaporated before adding the next ladle. Once all the milk is used up then you should have a nice and smooth, quite thick white sauce. Next add the cheese, all in one go and also add a good pinch of salt and freshly milled black pepper. The Vegan cheese needed for the umami flavour. Set aside.

Step 4. Soak the lasagne sheets for 1 min in water and then remove with tongs and shake off the excess water. This will make them softened and really nice for cooking. 

Step 5. In a large pan over medium heat, warm the olive oil. Add the onion, carrots, mushrooms, salt and a good pinch of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender, then add in the chopped garlic and the Herbivore meatless mince and the red wine. Brown off the mince and reduce the wine before adding in the tomato sofrito passata. Turn the heat down to low and cook out for about 8 to 10 minutes, add a good pinch of salt and pepper and then remove from the heat. 

Step 6. Spread the first layer (1 third of the mix) of Herbivore ragu sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagne sheets on top. Then Spread the first layer (1 third of the mix) of the cashew cream evenly over the lasagne sheets. Repeat the process two more times. Wrap a sheet of foil around the top of the lasagne. Make sure its really tight and isn’t sagging into the dish.

Step 7. Place the lasagne into the oven and bake for 20 minutes, then remove the cover and turn the dish around (180°) and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners

Step 8. Remove the pan from the oven and let it cool! (Lasagne is so much better when it is not steaming lava hot) so it has time to set and cool down to a reasonable temperature. Drizzle with some of the rocket & basil oil  and sprinkle with vegan parmesan.

Step 9. Serve with side salad.

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