Lasagne Recipe


Preparation Time: 30 – 60 min  Cooking Time: 45 – 60 min  Serves: 4 – 6


I really love lasagne, but lasagne is so greasy and with all the problems which are reported in the press with meat, I got a new challenge, so I wanted to prepare a lasagne which taste and looks like a original lasagne, so instead of using beef mince, I used soya mince and of course I also wanted that my husband with his dairy allergy could eat the lasagne too, the bechamel sauce is totally dairy free.

Preparing this lasagne takes a while, but it is totally worth it. The receipe is normally for 5-6 persons but the lasagne was so delicious that we finished the lasagne the 4 of Us (we had one guest). My husband was keep asking me and if there was no meat or dairy in the lasagne! And the best for me was it was so delicious, not greasy at all, looking like a classic lasagne and still healthy. I am sure we are going to eat this lasagne more often in the future.


For Bolognese Sauce
150 g Soya mince
700 ml vegetable stock
1 onion, finely chopped
2 tbsp sunflower oil
2 cloves garlic, crushed
130 g carrots, peeled and finely chopped
70g tomato puree
400g tin chopped tomatoes
130g Celery, finely chopped
1 tsp dried italian herbs

For Bechamel Sauce
40 g margarine
40g flour
250ml rice milk
250ml Oat cream
1 pinch ground nutmeg
100ml vegetable stock
120g Vegan Parmesan cheese, grated

Around 15 – 20 Lasagne sheets

Preparation method

  • Take a bowl and soak the soya mince in the vegetable stock as prescribed on the packet and leave for around 20 min. Preheat the oven to 180C.
  • Heat the sunflower oil in a large saucepan and fry the onions until they are translucent. Add the crushed garlic to the onions and crumble in the soya. Fry altogether for a few minutes.
  • Increase the heat and add the chopped carrots and celery, fry altogher for a few minutes. Pour in the tin of chopped tomatoes and tomato puree and simmer the sauce for at least 10 minutes over a gentle heat. Season the sauce with salt, pepper and the italian herbs.
  • For the Bechamel sauce heat the margarine in a second saucepan, and once the margarine has melted, add the flour and stir until the flour has been absorbed into the margarine. Gradually add the vegetable stock, rice milk and oat cream and stir the sauce slowly until it is thickened and creamy. Leave it to simmer for a few minutes over a gentle heat. Finally add 75g of the grated cheese and season the sauce with salt, pepper and the nutmeg.
  • Line the base of the baking dish with lasagne sheets and cover with about one-third of the mince mixture or until the lasagne sheet are covered. Place a few spoons of the Bechamel sauce over the mince and cover again with lasagne sheets. Repeat this steps 2-3 times until your baking dish is nearly filled. Finish the last layer with Bechamel sauce and finally cover with the remaining cheese. Bake in the oven for about 45 minutes to one hour, or until golden-brown and bubbling on top.
  • Alternatively, you can use 300g of beef mince instead of soya mince. In this case, you will need to simmer the Bolognese sauce for at least 30 minutes instead of 10 minutes.

Lasagne Classic

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