Gaz Oakley's Famous Vegan Lasagne Recipe | Plants Only Kitchen Recipe by Gaz Oakley | Hardie Grant Books
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Gaz Oakley's Famous Vegan Lasagne Recipe

21 Aug 2020 | Gaz Oakley

plants only kitchen lasagna extract‘Vegan food is boring’ is a misconception, and with the resources available now, it also couldn’t be further from the truth. Gaz Oakley’s Plants Only Kitchen not only gives you recipes that are packed with flavour, but also protein and nutrition. Check out Gaz’s famous lasagne recipe. You won’t even notice the lack of ‘real’ meat.

My Famous Lasagne

SERVES 6

COOKS IN 90 MINS

DIFFICULTY 5/10

PROTEIN, can be GF

INGREDIENTS 

for the béchamel sauce

900ml (4 cups) soy or oat milk
1 onion
1 bay leaf
pinch nutmeg
1 tsp sea salt
1 tsp white pepper
115g (½ cup) vegan margarine
70g (½ cup) plain (all-purpose) flour or gluten-free flour
100g (1 cup) grated vegan cheese and/or 2 tbsp nutritional yeast (optional)

for the ragu

2 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, minced
4 celery sticks, finely sliced
3 tbsp tomato purée
1 courgette (zucchini), diced
1 aubergine (eggplant), diced
1 tbsp mixed herbs
650g (4 cups) vegan mince
2 tbsp balsamic vinegar
2 x 400-g (14-oz) cans chopped tomatoes
pinch sea salt

1 pack lasagne sheets

fresh basil, to serve

METHOD

First up, infuse the milk for the béchamel. Add the soy or oat milk to a  medium saucepan, followed by the onion, bay, nutmeg and seasonings.  Place the saucepan over a low heat and cook, stirring every now and then, allowing hthe flavours to infuse for 15 minutes.

To make the ragu, place a large saucepan over a medium heat. Add the oil, followed by the onion, garlic, celery, tomato purée and a pinch of salt. Sweat the mix down for around 3–4 minutes.

Add the courgette (zucchini), aubergine (eggplant) and mixed herbs. Turn the heat down to low, pop a lid on the pan and cook for 3–4 minutes. Add the vegan mince and stir well. Cook for a further 2–3 minutes.

Deglaze the pan with the balsamic vinegar and chopped tomatoes, then pop the lid back on and cook over a low heat for 10–15 minutes.

To make the béchamel, add the vegan margarine to a large saucepan and place over a low heat. When the margarine is melted, add the flour. Mix well, using a spatula. Stir the mixture for a couple of minutes to cook out the flour.

Gradually whisk in the infused milk, a little at a time. Once you’ve added all the milk, the béchamel should be creamy. If you want to make it cheesy, whisk in the vegan cheese and/or nutritional yeast.

Meanwhile, preheat your oven to 180°C (350°F).

Build your lasagne in an ovenproof baking dish, a layer at a time. I like to do a layer of ragu, then béchamel, then pasta sheets. Repeat until you have filled your dish, ending with a layer of béchamel.

Bake the lasagne for 45 minutes. Serve with a few fresh basil leaves.

N.B. This works just as well using the same weight of chopped mushrooms or lentils in place of the vegan mince.



plants only kitchen coverThis recipe is extracted from Plants Only Kitchen by Gaz Oakley
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