Vegan Lasagna
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
This hearty and delicious vegan lasagna is packed with rich flavours from a plant-based bolognese and a creamy white sauce. It's easy to prepare and makes for a comforting meal perfect for any occasion!
Ingredients
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1 can of Jungle Jack
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1 packet of no-boil lasagna sheets
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1/2 chopped onion
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1 cup plant-based milk
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4 tbsp vegetable margarine
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1 can tomato puree
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1 thinly sliced carrot
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100g button mushrooms
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1/4 cup flour
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1/4 cup plant-based cheese (optional)
Directions
Vegan Bolognese
Heat oil in a pan.
Fry the contents of one Jungle Jack can until browned.
Add tomato puree, carrots, and mushrooms. Stir to combine.
White Sauce
Cook vegetable margarine and onions in a pot until translucent.
Add flour and mix until thick.
Add milk and mix until combined.
To Assemble
Start with a dollop of white sauce, then add a layer of uncooked lasagna noodles.
Pour a cup of bolognese and spread it to the edges.
Add white sauce on top and spread evenly.
Repeat with another layer of pasta, more bolognese, and the remaining white sauce.
Top with vegan mozzarella cheese.
Preheat your oven to 375°F (190°C) and bake for 25 minutes, or until the top is golden and bubbly.
Let it rest before serving. Enjoy!