Gastronomixs

Vegan lasagne

Check that the pasta sheets you use in the lasagne are vegan; many types of ready-made lasagne sheets contain egg. There are variants available without egg, such as buckwheat pasta. You can of course also make this recipe without the vegan mince. Take care to select a vegan wine, as some wines are filtered with animal-derived fining agents making them unsuitable for vegans. Ask your supplier specifically for a vegan wine.

Vegan lasagne

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Ingredients

2

 

onions

1

 

carrot

2

stalks

celery

20

 

button mushrooms

5

 

garlic cloves

25

g

capers

25

ml

preserving liquid from the capers

1

g

chilli flakes

2

g

oregano, dried

100

ml

tomato purée

200

g

vegan mince

500

ml

red wine, vegan

800

g

chopped tomatoes

1400

g

tomato passata

500

ml

vegetable stock

20

g

powdered porcini

2

 

bay leaves

As needed:

 

sheets of pasta, buckwheat

1.5

litres

vegan cheese sauce

250

g

vegan mozzarella

As needed:

 

olive oil

 

 

salt

Preparation method

  • Clean the vegetables and dice into a fine brunoise.
  • Chop the garlic and capers.
  • Gently fry the vegetables in the olive oil until golden brown, and then season to taste with salt.
  • Add the garlic, capers (along with the preserving liquid), chilli flakes, oregano, and tomato purée and continue to cook for a few minutes.
  • Add the vegan mince and stir thoroughly.
  • Add the wine and reduce by half.
  • Add the chopped tomatoes, tomato passata, powdered porcini, vegetable stock, and bay leaves.
  • Season to taste with salt and pepper.
  • Leave the sauce to cook and reduce for an hour on a low heat.
  • Remove the bay leaves from the tomato sauce.
  • Preheat the oven to 170°C.
  • Cover the bottom of a roasting tray with the pasta sauce.
  • Lay a layer of pasta sheets on top.
  • Cover with a layer of pasta sauce, a layer of cheese sauce, and a layer of pasta sheets.
  • Repeat two more times.
  • Cover the top layer with the vegan mozzarella.
  • Bake in the oven for 30 minutes.
  • Remove from the oven and leave to stand for ten minutes to allow the lasagne to firm up.

Serving suggestions

  • As part of an Italian buffet.
  • Serve with a salad of grilled courgette, aubergine, and tomato, for example.

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