Vegetarian Lasagne



2 tbsp olive oil

750g soya mince

1 medium onion, finely chopped

800g Passata

200ml hot vegetable stock

a little grated nutmeg

sprinkle each of oregano and basil

300g pack wheat free Lasagne sheets

500g home-made white sauce, made with almond milk

125g mozzarella balls, torn into thin strips


To make the sauce, heat 2 tbsp olive oil in a frying pan and cook the chopped onion until translucent.

Add the soya mince and pour over the Passata, the hot stock and herbs

Add a little grated nutmeg, then season

Bring to the boil, then simmer for about 15-20 mins until the sauce thickens

Heat the oven to 180C and lightly oil an ovenproof dish about 30 x 20cm

Spoon about one third of the meat sauce into the dish, then cover with white sauce and then lasagne sheets

Repeat until you have 3 layers of pasta. Cover with the remaining white sauce

Scatter the torn mozzarella over the top

Bake for 45 mins until the top is bubbling and lightly browned

Serve with a green salad

28 Jan, 2019

4 thoughts on “Vegetarian Lasagne

  1. Your Vegetarian Lasagne looks delicious and indistinguishable from a meat version. The photo looks so appetising I can almost taste it.

    I am definitely going to get the ingredients and give this a try.

    1. You should, it’s absolutely delicious. There are alternatives out there that are better and undistinguishable from meat and are healthier for us.

      I would always advocate non-meat alternatives over meat. Let us know how you get on when you make it. I know you won’t be disappointed.

  2. So I’ve bought all the ingredients for this lasagne recipe and I plan on making it today. I’ll let you know how it goes.

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