Basic vegan lasagne (no blender required)

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There are countless online recipes for vegan lasagnes but many require a lot of niche ingredients and/or the use of a blender. This recipe is for a vegan lasagne using ingredients that can all be found easily in local supermarkets.

Ingredients (serves 4-5)

1 bag of spinach

1 packet of mushrooms

1 onion

3/4 of an aubergine

5 gloves of garlic


Veg stock or vegan bouillion

2 courgettes

1 tin of chopped tomatoes

Plain white flour

Soya milk (or almond/rice alternative)

Fresh basil or dried herb alternative

1/2 packet of lasagne sheets



For the vegetables

  • Chop the aubergine into thin slices and fry on a low heat with some oil, salt and pepper for 10 mins
  • Add 1 diced courgette and the skins from another and fry for a further 5 mins (the skins have the most flavour, I use a potato peeler to remove them)
  • Add the sliced mushrooms along with the veg stock or bouillion then slowly add the spinach as it reduces down

Take off the heat and leave to rest whilst making the sauces

For the tomato sauce

  • Finely chop the onion and fry on a low heat with 2 finely chopped garlic gloves and a teaspoon of sugar for 15 mins
  • Add the chopped tomatoes and some wine or balsamic vinegar to flavour
  • Sprinkle in the fresh chopped basil or dried herb alternative

Leave to simmer and reduce on a low heat whilst making the ‘bechamel’

For the ‘bechamel’ sauce

  • Finely chop 2-3 cloves of garlic and fry in a cm of oil, salt and pepper to release the flavour
  • Add a small amount of plain flour to make a paste with the oil
  • Slowly add the soy milk until the consistency is thick and creamy
  • Add a sprinkling of nutmeg and more salt and pepper to taste (vegan cheese alternative can also be added if available)

To assemble

  • In a large oven proof dish add a layer of the vegetable mixture
  • Top with a layer of tomato sauce
  • Top the tomato sauce with a layer of lasagne sheets
  • Top lasagne sheets with a layer of the ‘bechamel’ sauce
  • Continue and then finish with a layer of lasagne sheets topped with layer of the ‘bechamel’ sauce (optional: top with a layer of grated cheese if available)
  • Cover with aluminum foil (to stop the top burning) for 20 mins then remove the foil and bake for a further 10-15 mins


7 thoughts on “Basic vegan lasagne (no blender required)

  1. Sometimes simple is better. I never realised tekkos pasta was egg free. Not that I’ve really studied it to be honest! – but i were chatting (ahem. Northern. We don’t speak proper up ere. . . .!) to a spokesperson for Tesco a while back about their vegan cheeses. . . And although really soy based, they are quite nice. I’m glad they are expanding their range a little because they used to really wind me up! Anyways. Much love!

    1. The dried pasta is egg free, fresh isn’t unfortunately, but dried is so much easier anyway! 🙂 I haven’t found a vegan alternative cheese in tesco yet- every now and then I just venture to wholefoods so would LOVE to see that!

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