This vegan lasagne is so much like the real thing that it will shock your friends and family! Prepare this dish for your carnivorous relatives and see if they can tell the difference, I promise you they wont!

Although this does take a bit of preparation time, this awesome lasagne is easy to make, full of flavour and 100% cruelty free! I love to veganise traditional dishes 😀 I’m super excited to share this recipe with you.. the two main steps to this dish are:

° The bolognese ragú
° The cheesy vegan bechamel

We will make the ragu first and then whilst its cooking prepare the bechamel. Lets get started!

Bolognese ragú



200g fine texturised soya protein (soaked for 2 hours and rinsed)
480g whole tinned tomatoes (hand squeezed into liquid)
1 tsbp concentrated tomato paste
5 large garlic cloves (30g) – peeled and roughly chopped)
1 large onion (finely diced)
1 large carrot (finely diced)
1 celery stick (finely diced)
1 tbsp fennel seeds
2 tsp salt
1 tbsp tamari (gluten free soy sauce)
150ml red wine
500ml vegetable stock or water
1 tbsp olive oil (for cooking)
Ground black pepper (3 big pinches).


*The mix of finely diced onion, carrot, celery is called a sofrito.

1. Heat a pan on medium heat, add the olive oil, wait a minute and then add the sofrito and the garlic. Cook for 6-8 minutes until the onions are soft and translucent, stir to avoid catching (burning).

2. Add the fennel seeds and toast for 2 minutes, then add the red wine and cook until the wine has evaporated.

3. Add the texturised soya, tomato paste, tinned tomatoes, vegetable stock and salt. Bring up to the boil, then reduce to a low heat and cook with the lid on for 30 minutes. Make sure you are stirring every 10 minutes to avoid catching the bottom of the pan (burning).

4. After 30 minutes take the lid off and continue to cook until the watery consistency turns into a more thick saucy consistency. Make sure you continue to stir every 10 minutes to avoid catching the bottom of the pan.

5. Take off the heat and add the tamari and a generous amount of black pepper.

6. Put it to the side until you are ready to layer the lasagne, you want the sauce to be a bit more watery as some liquid will be absorbed when the pasta is cooking in the oven.


Cheesy Bechamel



10g plain flour
20g margarine
375g soya milk (warm)
6g pink himalayan salt (1 1/2 tsp)
75g grated vegan cheddar
15g nutritional yeast
1 tsp white vinegar


1. Heat up a pan, add the flour and the margarine and cook for 2 minutes until a thick paste has formed.

2. Slowly add the warm soya milk, add around 100ml at a time and stir it in with a wooden spoon, you shouldn’t need to use a whisk. (When the soya milk is warm/hot it combines with the flour more easily).

3. Once all the milk has been added, bring the heat down to low and cook for 5-10 minutes until the sauce has thickened, it should be similar to double cream consistency.

4. Add the salt, nutritional yeast, vinegar and grated vegan cheese and cook until the cheese has melted.




Putting the lasagne together

12-18 dried lasagne sheets – I used semolina (hard durum wheat pasta sheets)

1. Using a soup laddle or big spoon, put a thin layer of ragú in the bottom of a baking tray or casserole dish, then add a thin layer of béchamel, and then lastly add a double layer of dried lasagne sheets. (I usually only do 1 or 2 double layers of pasta, for the rest 1 layer of pasta is sufficient).

Repeat this process until 3/4cm below the top of your casserole dish or until you run out of ragú.

Ragu —-> bechamel —-> lasagne sheets

If in doubt you can google “How to layer a lasagne” and you will see many videos showing how to do it.

2. Bake on 225°C for 35-45 minutes in the middle of the oven. If the cheesy bechamel starts to become too brown then turn the heat down to 180-190°C and continue cooking. The most important thing to be sure of is that the pasta is cooked sufficiently, you can poke it with a knife to check for doneness, the knife should go through with very little resistance.

3. Serve and enjoy!

TOP TIP: If you have leftover ragú then have spaghetti bolognese and if you have leftover cauliflower sauce use it to make vegan Mac and cheese!