Ultimate Vegan Lasagne by James Wythe

Step 1

Pre heat your oven to 200C/390F. Meanwhile chop the mushrooms, tomatoes, onion and garlic

Step 2

Now, heat a large pot with olive oil, garlic, onion, oregano, basil, tomatoes, mushrooms, blacks beans, lentils salt and pepper and fry for a few minutes

Step 3

Now add the passata, generous pinch of salt and pepper and mix. Simmer for 15 minutes.

Step 4

Meanwhile make the white sauce. Add all the white sauce ingredients into a small blender and blend until smooth

Step 5

Simply layer up the lasagne how you like it (I go for tomato sauce, lasagne sheets, tomato sauce, white sauce, lasagne sheet and so on)

Step 6

Finally grate over the vegan cheese and place in the oven at 200C/390F for 30-35 minutes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!

To Freeze: Allow to cool, store in an airtight container in the freezer for up to 3 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.

Tip 1: Drain and rinse the tinned lentils and beans before adding.

Tip 2: I would advise using my bechamel sauce as it adds so much flavour.

Tip 3: This recipe freezes really well so make extra for another day.

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