Vegetable Lasagne Vegan recipe
Share

Loaded Vegetable Lasagne

Prep 15 mins
Cook 20-25 mins
Serves 3

Layer after layer of tastiness for the whole table to enjoy! A classic dish, traditional ingredients and Cauldron Tofu Mince to conjure up a Loaded Vegetable lasagne.

Tofu Mince Find out more

Ingredients

1 tbsp olive oil
1 finely diced yellow onion (70g)
3 cloves garlic, crushed
450ml tomato passata
1 tbsp mixed Italian herbs
½ tsp sea salt
¼ tsp ground black pepper
1 pack Cauldron Tofu Mince
4 small aubergines
350ml vegan white sauce
170g diced carrots
350g diced courgette
A sprinkle of vegan cheese

Method

  1. Heat the olive oil in a large non-stick frying pan over medium/high heat. Add the finely diced onion to the pan and cook for 4-5 minutes until translucent.
  2. Add the crushed garlic cloves and cook for 1 minute further. Pour in the passata and stir in the salt, pepper and herbs.
  3. Bring to a simmer and reduce the heat to low, then allow to cook for 5 minutes. Stir in the Cauldron Tofu Mince and remove from the heat.
  4. Remove the stalks from your aubergines and slice them up lengthwise into ¼-inch slices. In the meantime, preheat your oven to 180C (356F).
  5. Lightly grease an ovenproof, rectangular dish and coat the bottom in a thin layer of vegan white sauce. Top with a layer of aubergine slices, add 3-4 tablespoons of the mince mixture, and sprinkle with diced carrots and courgette, followed by another thin white sauce layer.
  6. Repeat until all aubergine slices and tomato sauce are used up and finish the stacking with a layer of aubergine topped with white sauce.
  7. Sprinkle with a handful of vegan shredded cheese and transfer the oven dish to the preheated oven. Bake at 180C (356F) for 20-25 minutes or until golden on top, then carefully remove the dish from the oven.
  8. Use a sharp knife to cut the vegetable lasagne into portion sizes and carefully lift them out of the oven dish, ready to serve!

Chef's tip

You can prepare this dish ahead of time! Simply allow for the lasagne to cool down completely at room temperature, then cover in kitchen foil and place into the fridge – ready to reheat in the oven or microwave within the next 3 days!

Related Recipes

Go to all recipes

Latest blog

Korean Bites; our first-ever carbon neutral snack

Posted · 3rd November 2021

Who’s ready to bring a bit of East Asian spice to your plant-based home-cooking? We’re v......

Read post