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Indulge Thyself // Vegan Lasagna

Indulge Thyself // Vegan Lasagna

By @indulgethyself

Edited by Homegrown Market



  • 2 tbs olive oil, for frying
  • 1 red onion, finely sliced
  • 3 cloves garlic, minced
  • 4 sticks celery, finely sliced
  • 1 medium Aubergine, cubed
  • 1 Courgette, cubed
  • 4 cups/650g Vegan Mince (alternatively, used mushrooms or lentils)
  • 2 tins chopped tomatoes
  • 3 tbs tomato puree
  • 1 heaped tbs mixed herb
  • 2 tbs balsamic vinegar
  • 2 tsp sea salt
  • 2 tsp cracked black pepper
  • Béchamel Sauce
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups Soy Milk/Oat Milk
  • 1 onion, peeled & cut into 8
  • 1 BayPinch Nutmeg
  • 1 tsp sea salt
  • 1 tsp black pepper corns
  • 1 cup Grated Vegan Cheese (optional)
  • 2 tbs nutritional yeast (optional)
  • pasta
  • 1 pack dried lasagna sheets


  1. First, up you need to infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings.
  2. Place the saucepan over a low heat & stir every now and then.
  3. For the ragu, in a large saucepan placed over a medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mix down for around 3-4 minutes.
  4. Add the courgetti, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes.
  5. Add the vegan mince & stir well. Cook for 2-3 minutes.
  6. Deglaze the pan with the balsamic vinegar & chopped tomatoes.
  7. Stir in the tomato puree, then pop the lid on and let the mix cook over a low heat for 10-15 minutes.
  8. For the béchamel, in a saucepan add the vegan margarine and place the pan over a low heat.
  9. When the margarine is melted, add the flour. Using a spatula mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
  10. Gradually whisk in the infused milk, a little at a time.
  11. Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
  12. Pre heat your oven to 180 degrees C.
  13. Build your lasagna in your oven proof baking dish, a layer at a time, I like to do – ragu, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel.
  14. Bake the lasagna in your oven for 45 minutes.


    Serve & Indulge!



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