Hello wholesome blog readers!

I have a NEW recipe for you guys that I think you’re going to LOVE! This ‘meaty’ vegan lasagna has got to be my favourite lasagna recipe to date!

We made this recipe for a recent IG Live cooking on my Instagram and since then the recipe has been getting made on high repeat! I’ve loved hearing from everyone who has cooked this for their non-vego friends and family and they were all so shocked at how tasty [and meaty] it is! (100% from plants of course!)

To me, this reminds me of a traditional minced beef lasagna with that creamy white béchamel sauce that my mum used to cook for us as kids. Of course, we are plant eating peeps over here so we’ve veganised the recipe using TVP and Lentils as well as making that creamy white sauce more wholesome with cashews and cauliflower. This recipe also does not skip of flavour - and if you can find fresh egg-free lasagna sheets then its even more creamy and delicious - better yet, you could try making your own pasta sheets at home!

Keep reading for a delicious drool-worthy recipe to try at home. I promise it’ll be a new family favourite!

'meaty' vegan lasagna

serves 6 with side salad

Ingredients

~Vegan Meaty Sauce~

1 tbsp olive or avocado oil

1/2 red onion, finely diced

2 garlic cloves, crushed

1 can of tomatoes

140g tomato paste (1/3 cup)

1/2 cup TVP (textured vegetable protein)

1 cup vegetable stock

1 can of lentils, drained and rinsed

1/4 cup red wine

2 tbsp balsamic vinegar (or red wine vinegar)

1/2 bunch basil

1/2 tsp salt

Pepper and chilli flakes - to taste

~Creamy White Sauce~

1/3 head of cauliflower (about 12 florets)

1/2 cup cashews

1/2 cup soy milk

3 tbsp nutritional yeast flakes

1/2 tsp salt - or to taste

1/4 cup plain flour

~other ingredients~

1 large flat OR 5 button mushrooms, finely sliced

1 packet lasagne sheets

1 cup non-dairy shredded cheese

1/2 bunch basil

~to serve~

Serve with a simple green salad:

100g baby spinach

1 zucchini - ribbons

1 tbsp olive oil

1 tbsp red wine vinegar

Salt and pepper - to taste

* Notes *

GF options

For white sauce: substitute rice or tapioca flour.

For lasagne sheets: source GF sheets, you can find these in the big supermarket chains (Coles and Woolworths)

Vegan Lasagne Sheets

You will need to use dry lasagne sheets if you would like this to be 100% vegan. Most store-bought fresh lasagne sheets contain egg. You may be able to source some vegan fresh sheets if you have a fine foods deli or farmers market stall that sells them. Alternatively you may like to make your own (time consuming, but maybe you have some extra time in isolation).

How to make:

1. Preheat oven to 180 degrees C and bring a small pot of water to the boil.

2. Once boiling add the cauliflower to the pot, cover.

3. Place the TVP into a bowl and cover with 250mL of hot vegetable stock (eg 1 cup boiling water and 1 stock cube), set aside to soak for 5 minutes.

4. Place a large pan over medium heat and add the avocado oil.

5. Once hot, add the diced onion and garlic and sauté for 1 minute, stirring.

6. Add the can of tomatoes, tomato paste, soaked TVP (and liquid), lentils, red wine, balsamic vinegar, salt, pepper and chilli flakes and half of the basil leaves. Stir and reduce heat to a simmer for 10 minutes.

7. Meanwhile, check the cauliflower is cooked by poking it with a fork, once it easily breaks apart it’s cooked. Add the cashews to the pot and boil for 1-2 minutes.

8. Remove from the stove, drain cashews and cauliflower and transfer to a blender with the rest of the white sauce ingredients. Blend until smooth and creamy. Taste and season with extra salt if desired. Transfer to a bowl.

9. Now build your lasagna: You may choose to line your baking dish with baking paper. Start with a layer of lasagne sheets, top with half of the “meaty” bolognese, tear up a handful of basil and scatter over, a layer of lasagne sheets, half of the creamy white sauce, cover with the sliced mushrooms, another layer of lasagne sheets, the remaining half of “meaty” bolognese, more basil leaves, a final layer of lasagne sheets, then mix the vegan cheese into the bowl of creamy white sauce and finish with a thick layer of creamy cheesy white sauce. Top with scattered basil leaves and a drizzle of olive oil.

10. Cover with foil and place in the oven to bake for 25 minutes.

11. Remove foil and return to the oven for a further 10-20 minutes or until golden on top. Remove from oven and slice into 6 serves. Serve with salad.

Note: if using fresh pasta sheets you can reduce cooking time to 30 minutes total.

Enjoy!

Elsa, xx

Ps. Don’t forget to check out my BRAND NEW Food Photography and Styling Guide over at The Wholesome Store.