We don’t say this lightly, this recipe is going to be your dinner party star. @food_bylucy,’s Vegan lasagne is the meal your friends and loved ones will ask you to make again and again. Made with ~cheesy~ Vegan béchamel sauce, layered with a jackfruit and mushroom filling, this lasagne is packed with the good stuff and sure to satisfy.
Let’s get cooking!
VEGAN LASAGNE
INGREDIENTS
- 2 cans of jackfruit, drained
- 1 cup of white button mushrooms, finely sliced
- 3 flat mushrooms, finely sliced
- 2 Tbsp of dried porcini mushrooms
- 1 leek, finely sliced
- 1 white onion, finely sliced
- 4 garlic cloves, roughly chopped
- 1 can of crushed tomatoes
- 3 celery sticks finely sliced
- 1 carrot, finely sliced
- 1/2 cup of red wine
- 3 Tbsp brown sugar
- 1 Tbsp vincotto (if you don’t have, use balsamic vinegar)
- 4 bay leaves
- 1 tsp chilli flakes (optional)
- 2 cups of vegan veg stock
- 1/2 cup of basil (will need more for layering lasagne)
- Olive oil for shallow frying
Vegan béchamel sauce
- 3 Tbsp vegan butter
- 1 tsp olive oil
- 3 Tbsp tipo00 flour
- 3 cups of cooking oat milk @oatly
- 1 disk of white onion
- 1 tsp Dijon mustard
- 4 cloves
- Salt and pepper
- 1/2 cup of vegan cheddar cheese
Other ingredients
- 1 box of vegan lasagne pasta sheets
- Vegan mozzarella
- Vegan cheddar cheese
