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    You are in: Home / Recipes / Vegan Lasagne Recipe
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    Vegan Lasagne

    Vegan Lasagne. Photo by FLKeysJen

    1/2 Photos of Vegan Lasagne

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    cakeinmyface's Note:

    I made this last night and it was so nice. I used the leftovers of my Easy Green Broth to make to make it, but you can substitute with any form of soup (preferably with some lentils and barley and veg in). My husband loved it too! The nutritional yeast is optional.

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    Units: US | Metric


    1. 1
      Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
    2. 2
      Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
    3. 3
      Bring to the boil and simmer gently for 5 - ten minutes.
    4. 4
      Preheat your oven to gas mark 7.
    5. 5
      Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
    6. 6
      Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
    7. 7
      Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
    8. 8
      In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
    9. 9
      Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
    10. 10
      Bake in the oven at gas mark 7 for 30-35 minutes.
    11. 11
      Eat it--it's gorgeous.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on April 25, 2008


      Holy cow did this one surprise me. (Or should I say holy veggies!) My normal lasagna shopping list would include a pound of Italian sausage and more than a pound of mozzarella, so I was in shock when my husband ate a huge piece of this, raved about it and asked to take leftovers to work. We both LOVED it. I was not sure when to add the "meat"; since I used Boca frozen meatless ground burger I did so with the broth and tomatoes so it would have time to defrost/cook. Since you encouraged us to use any soup I chose a 19 oz can of split pea soup plus a 28 oz can of crushed tomatoes. Also I used 3/4 pound of button mushrooms. I needed all of this or I wouldn't have had enough sauce. I'll keep with this next time and delete the bouillon cubes. They didn't dissolve well and this dish is flavorful without them. The "soy sauce" on the top is delicious and really makes the dish-my husband would die if he knew he ate soy milk so let's hope he doesn't read this. Made for Pick a Chef Spring 2008.

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    Nutritional Facts for Vegan Lasagne

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.2
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 212.1 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 5.2 g
    Sugars 7.9 g
    Protein 8.1 g

    The following items or measurements are not included:

    vegetable broth

    vegan mincemeat

    vegetable bouillon cubes

    italian seasoning

    dry lasagna noodles

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