Lasagna is a comfort food favourite, it has absolutely everything that’s good in a dish, (cheese, pasta, meat, and spinach?? Yesyesyesyes), though if you’re considering any change in diet, it’s a hard dish to maintain.
It isn’t exactly the healthiest thing on the planet, for starters, but its inclusion of animal ingredients seems like it’s a total no-go for anyone flirting with vegetarianism/veganism. But it’s easy to make a good vegan lasagna recipe, without sacrificing any of the good taste.
This recipe is originally from John Joseph on Munchies. His vegan recipes are super tasty, and most of them are indistinguishable from meat versions. This one is so good, we’ve already made this lasagna again.
for the sauce:
90 ml olive oil
2 tablespoons dairy free butter
3/4 teaspoon mustard seeds
1/2 teaspoon ground turmeric
1/4 teaspoon asafoetida
¼ teaspoon coriander
¼ teaspoon fenugreek
¼ teaspoon ground cumin
1 dried chillies
2 plum tomatoes, roughly chopped
5 cups/1200 ml pasta sauce
1/3 cup/90 grams organic tomato paste
2 tablespoons/30 ml black molasses
1 1/2 teaspoons Italian herb blend
1 1/2 teaspoons sea salt
for the lasagna:
Dairy free butter, for greasing
Olive oil, for greasing
1/4 cup/55 grams coconut oil
Freshly ground black pepper, to taste
310 grams Quorn beef
225 grams vegan soft/cream cheese
230 grams vegan hard/mozzarella cheese
1 head broccoli
1 large yellow courgette
455 grams of egg-free lasagna sheets
1 bunch spinach
1. Heat coconut oil in a pan on medium. Slowly brown the Quorn beef and cook for about 10 minutes. Season with black pepper, then set aside to cool. Once cool, later on, stir in the soft cheese.
2. For the sauce: In a large pot, heat the olive oil and butter on medium. Add the mustard seeds, turmeric, asafoetida, coriander, fenugreek, cumin, and chillies and cook. Stir for about 2 minutes, then add tomatoes and keep stirring until soft, about 8 minutes. After this, add in the tomato sauce, paste, salt, molasses, Italian herbs and leave combine for 5 minutes.
3. Preheat the oven to 180°C. Grease a huge, deep baking dish with butter and oil. Run lasagna sheets under water, to remove excess starch, and layer on the bottom of the pan.
4. Cut up your broccoli, courgette and wash the spinach.
5. Top the pasta sheets with 1/3 of the pasta sauce.
6. Add 1/3 of the Quorn, 1/3 of the vegetables, 1/3 of the spinach and 1/3 of the hard cheese, grated. (Doesn’t fresh spinach make everything look wonderful?)
7. Repeat for another two layers, or until you run out of equally distributed ingredients.
8. End with a layer of pasta and top with the last of the sauce. Bake for about an hour.
9. Leave for a minute, then serve hot!
This lasagna is easy to make, healthier than a non-vegan version, and yet just as tasty. It’s quickly become one of our favourite recipes.