Description
Jamie Oliver Vegan Lasagne is a plant-based version of traditional Italian lasagne, made by layering pasta sheets with vegetable-rich tomato sauce and creamy vegan white sauce. It is baked until tender and golden, creating a hearty meal with plenty of flavor and texture.
Ingredients
For the Vegetable Tomato Sauce
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- 2 tablespoons olive oil
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- 1 large onion, finely chopped
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- 2 garlic cloves, minced
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- 1 medium carrot, finely diced
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- 250g mushrooms, chopped
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- 1 medium courgette, diced
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- 2 tablespoons tomato purée
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- 2 cans chopped tomatoes (400g each)
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- 1 teaspoon dried oregano
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- 1 teaspoon dried basil
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- Salt and black pepper, to taste
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- A handful of fresh basil, optional
For the Vegan White Sauce
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- 50g dairy-free butter
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- 50g plain flour
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- 600ml unsweetened plant-based milk, such as oat or soy
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- A pinch of ground nutmeg
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- Salt and black pepper, to taste
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- 2 tablespoons nutritional yeast, optional
For Assembling the Lasagne
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- 9–12 vegan lasagne sheets, depending on the baking dish
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- 50g grated vegan cheese, optional
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- A little olive oil for greasing
Instructions
Finely chop the onion, garlic, carrot, mushrooms, and courgette. Cutting the vegetables into small, similar-sized pieces helps them cook evenly and creates a well-balanced filling.
Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and cook for 5 minutes until softened.
Stir in the garlic, mushrooms, and courgette. Cook for another 5–7 minutes, stirring occasionally, until the vegetables release their moisture and begin to soften.
Add the tomato purée, chopped tomatoes, dried oregano, and dried basil. Season with salt and black pepper.
Bring the sauce to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thickened. Stir in fresh basil if using, then taste and adjust the seasoning.
Melt the dairy-free butter in a saucepan over medium-low heat. Add the flour and whisk continuously for about 1 minute to form a smooth paste.
Gradually pour in the plant-based milk, whisking constantly to prevent lumps. Continue cooking for 5–8 minutes until the sauce thickens enough to coat the back of a spoon.
Season with nutmeg, salt, and black pepper. Stir in nutritional yeast if desired, then remove from the heat.
Preheat the oven to 180°C (350°F), or 160°C fan. Lightly grease a medium-sized baking dish with olive oil.
Spread a thin layer of vegetable tomato sauce over the bottom to prevent the pasta from sticking.
Place a layer of lasagne sheets over the tomato sauce. Spread another layer of vegetable sauce over the pasta, followed by a layer of vegan white sauce.
Repeat the layers until the ingredients are used, finishing with white sauce on top. Sprinkle over grated vegan cheese if desired.
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the pasta is tender and the top is lightly golden.
If the pasta package requires a different cooking time, adjust the baking time accordingly.
Remove the lasagne from the oven and leave it to rest for 10–15 minutes. This helps the layers settle, making it easier to cut neat portions.
Cut the lasagne into portions and serve warm. Add fresh basil or a little extra vegan cheese on top if desired.