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
  • 2 tsp yeast extract
  • 1 tbsp herbs for seasoning
  • 600ml vegetable stock
  • 300g of frozen soya mince
  • 1 pack of egg-free lasagne sheets

For the white sauce:

  • 60g dairy-free margarine
  • 60g plain flour
  • 750ml unsweetened soya milk
  • 1 tsp English mustard
  • 120g melting dairy-free cheese (e.g. VBites cheezly) – finely grated
  • Plus a little extra ‘cheese’ for grating over the top
  • 4 tbsp nutritional yeast flakes (e.g. Engevita, available from health food shops – optional for extra cheesy flavour)
  • Freshly ground black pepper


  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, yeast extract and herbs. Pour the vegetable stock into the pan, followed by the soya mince. Cook until the mince has absorbed most of the liquid and then turn off the heat.
  3. Meanwhile, make the white sauce by melting the margarine in a saucepan. 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 to the flour mixture 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 pepper and add the nutritional yeast flakes for added ‘cheese’ taste if desired.
  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 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.

If you can’t use all the tomato sauce in the lasagne dish because it is not deep enough, use the remainder as a bolognaise sauce with spaghetti the next day or as the base for a shepherd’s pie.