Gail’s Vegan Lasagne

Ingredients – 4 people – rectangle pyrex


  • 225g 00 flour or a combination of semolina flour and 00
  • 1/3rd tsp salt
  • 120ml water and a little more to mix
  • 1.5 tsp olive oil


  • 600ml oat milk
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Pinch of freshly ground nutmeg
  • Pinch of freshly ground pepper
  • 1.5 tsp dried basil
  • 2 tbsp nutritional yeast
  • 2 tbsp oil
  • 2 tbps plain flour
  • 2 large tsp Dijon mustard


  • 3 large cloves of garlic, finely chopped
  • 1 large onion, finely sliced
  • 1 large courgette, diced
  • 1 pepper, diced
  • 1 aubergine, diced
  • 300g portobello mushrooms, diced
  • 200g Spinach
  • 125g dried puy lentils
  • 1 tin of plum tomatoes
  • 2 tbsp tomato concentrate
  • 75g cashew nuts, roasted
  • 2 tsp basil
  • Salt and Pepper to taste


Pasta dough:

  • Mix the flour, semolina and salt. Heap to a pile and press a well into the centre. Pour in water and olive oil and knead to a smooth dough, adding more water as required to ensure you get a smooth pliable consistency.
  • Knead the dough for 8-10 minutes, then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.
  • Split the dough into three equal parts and using lots of flour, roll each ball out as thin as possible to fit the size of the dish.

To make the Bechamel sauce:

  • Pour the non-dairy milk into a saucepan along with the basil, ground nutmeg, onion and garlic granules and salt and pepper.  Bring to the boil, then reduce to a simmer for a few minutes to let the flavours infuse. Pour into a container and set aside.
  • Using the same saucepan, heat the oil being careful not to overheat it.  Add the flour and mix until you a roux which should be a have a thick paste-like constancy.
  • Add the milk bit by bit, stirring constantly to ensure that the milk is incorporated into the roux before adding the next amount of milk.  Once all the milk has been added keep stirring over the heat, adding the nutritional yeast and Dijon mustard and continue to cook until it is the sauce is of the desired consistency. Remove from heat.

To make the lasagne sauce:

  • Finely dice the onion and garlic and chop the vegetables into bite-sized chunks.
  • Heat some oil in a large pan on a high heat and add the onion and fry for 2-3 minutes.  Add the garlic, the basil and seasoning along with the rest of the vegetables and leave to sweat for 5-10 minutes, stirring occasionally to ensure that nothing sticks.
  • Add the tinned tomatoes and tomato paste and the lentils to the vegetables and continue to cook for a further 20 minutes until the flavours are incorporated.
  • Add the spinach right at the end and cook for a couple of minutes until it has wilted.

Constructing and cooking the lasagne:

  • Add a small amount of sauce to the base of your lasagne dish, then cover with your first sheet of fresh pasta   
  • Add a layer of the vegetable and tomato sauce on top of the lasagne sheets, sprinkle with half the cashew nuts then add a little bechamel sauce, ensuring you have ample left for the second layer and a good coating of the top top.
  • Add another layer of pasta, then the vegetables in the tomato sauce, the rest of the cashew nuts and another spoon of bechamel.
  • Add a final layer of pasta and then cover with the bechamel sauce.
  • Bake at 180 degrees for 30 minutes, turning halfway through in the motorhome.

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