cooking · main dish
Ultimate Vegan Lasagne
From a video by BOSH! · 3 min watch
A hearty vegan lasagne with a rich mushroom and vegetable ragu and creamy béchamel sauce.
main dishveganItalianBritish
Source video — BOSH! on YouTube
From the creator
Total time
~45 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~6 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 6 servings
- sun-dried tomato oil, for sautéing
- onion
- salt
- garlic
- celery
- carrot
- thyme
- rosemary
- chestnut mushroom
- sundried tomato
- red wine
- red miso paste
- tomato puree
- soy sauce
- balsamic vinegar
- oregano
- chopped tomato
- water
- olive oil
- plain flour
- plant-based milk
- nutritional yeast
- lasagne sheets
Preparation
- Step 1Sauté the onions in sun-dried tomato oil with a pinch of salt.
- Step 2Add the garlic, celery, carrots, thyme, and rosemary to the pan.
- Step 3Add the chestnut mushrooms and sundried tomatoes to the pan.
- Step 4Add the red wine, red miso paste, tomato puree, soy sauce, balsamic vinegar, and oregano to the pan.
- Step 5Add the chopped tomatoes and water to the pan to complete the ragu.
- Step 6In a separate pan, whisk plain flour into olive oil.
- Step 7Whisk plant-based milk into the flour and oil mixture to form the béchamel, then add nutritional yeast.
- Step 8Layer the ragu, béchamel sauce, and lasagne sheets in a baking dish. Top with rosemary, cover with foil, and bake.
Notes
- The ragu is meaty and delicious while the béchamel is creamy perfection.