Vegan Lasagne


for the tomato-lentil sauce
3 tbsp extra virgin olive oil
1 red onion, finely chopped
1 white onion, finely chopped
4 large cloves garlic, finely chopped
1 medium red chilli, deseeded and thinly sliced
1 red pepper (aka capsicum), deseeded and chopped
2 tsp dried thyme
1 tbsp dried oregano
1 tsp fine salt
1 tsp sugar
1 cup dried red lentils, rinsed
2 x 400ml/14oz cans chopped tomatoes (I use these ones and they taste incredible)
for the pasta sheets
200g/7oz lasagne sheets
for the celeriac bechamel
1 medium (roughly 600g/20oz) celeriac (aka celery root), peeled and chopped
100ml/scant ½ cup extra virgin olive oil
½ tsp fine salt
for the spinach
180g/6oz spinach, finely chopped
for the cashew cream
1 cup cashews, soaked in water for min 3 hours
6 tbsp unsweetened plant milk e.g. almond
2 tbsp nutritional yeast
⅛ tsp fine salt
40g/⅓ cup meltable vegan cheese, grated


Go to for the instructions!


Vegan Lasagne - so tasty and satisfying but remains light. Perfect for a large family meal or meal prep for the week!


Serves 4-6


Tuesday, May 16, 2017 - 1:02am


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