Veg
By Jamie Oliver
Tasty vegan lasagne
Layers of pasta, rich tomato & Chiantu ragù, creamy mushroom sauce
3 hrs
Not Too Tricky
serves 6
Recipe From
Ingredients
2 red onions
2 cloves of garlic
2 carrots
2 sticks of celery
2 sprigs of fresh rosemary
olive oil
1 teaspoon dried chilli flakes
100ml vegan Chianti wine
1 x 400g tin of green lentils
2 x 400g tins of quality plum tomatoes
1kg mixed wild mushrooms
4 heaped tablespoons plain flour
800ml almond milk
70g vegan Cheddar cheese
300g dried lasagne sheets
½ a bunch of fresh sage (15g)
Top Tip
VEG BOOST
A handful of baby spinach scattered between the layers is always a nice addition.
GO VEGAN
Make sure you use vegan lasagne sheets.
Method
- Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop.
- Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden.
- Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all).
- Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
- Meanwhile, working in batches, tear the mushrooms into a large non-stick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate.
- Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender.
- Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Spoon a layer of tomato sauce into the bottom of a 25cm x 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms.
- Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer.
- Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.
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