Lasagne (serves 4)


For the tomato sauce:

  • 1 tbsp olive oil for frying
  • 2 onions – peeled and chopped
  • 2-4 garlic cloves – peeled and crushed
  • Freshly ground black pepper
  • 400g tin of chopped tomatoes
  • 3 tbsp tomato purée
  • Salt to taste
  • 1 tbsp herbs for seasoning
  • 400ml vegetable stock
  • 400g of frozen soya mince
  • 1 pack of egg-free lasagne sheets

For the white sauce:

  • 60g dairy-free margarine/vegan butter
  • 60g plain flour (you can also use wholemeal)
  • 750ml unsweetened soya milk
  • 1 tsp English mustard
  • 120g vegan cheese (grated)
  • Plus a little extra ‘cheese’ for grating over the top
  • 4 tbsp nutritional yeast flakes
  • Freshly ground black pepper
  • Sea salt


  1. Pre-heat oven to 190C/375F/Gas Mark 5.
  2. In a large pan, heat 1 tbsp of oil and fry the onions until soft. Add the garlic, black pepper, chopped tomatoes, tomato puree, salt and herbs. Pour the vegetable stock into the pan, followed by the mince. Simmer for ten minutes, stirring occasionally. Then turn off the heat while you prepare the white sauce.
  3. Make the white sauce by melting the margarine in a saucepan on a medium heat. Once melted, stir in the flour and cook for a further minute, stirring constantly so as not to burn. Then slowly add the soya milk and mustard and stir constantly. Stir in the dairy-free cheese and bring to the boil. Then simmer for a few minutes until a nice thick ‘custard’ is made, stirring frequently. Taste it, season with salt and pepper, and add the nutritional yeast flakes.
  4. In a large oven dish, put a layer of the tomato sauce, then a layer of lasagne sheets over this, then a layer of white sauce. Repeat the layers, ending with the white sauce. Sprinkle with grated cheese.
  5. Cook in the oven for 35-40 mins or until browned on top. Check a knife will cut easily through. Let the dish stand for 5 to 10 minutes before eating.
  6. Serve with green vegetables or garlic bread and salad. Enjoy!