Friday, November 28, 2014

Vegan Lasagne

Lasagne is my all time favourite meal - it's...

Mouth Watering, Cheesy, Filling 


This dinner was perfect and since it serves 4 it's leftovers really helped with the busy week i've had! 

This was my first time making a lasagne with courgette in and actually my find time eating a courgette ever and it was a really lovely substitute to the meat or a fake meat alternative - sometimes when you have fake meat the lasagne can feel abit heavy and not sit well so I tried to make this lasagne abit less processed. Using my VioLife Cheese - my review is here if you've never heard of it.

P.s - sorry for the lack of pictures: unsurprisingly it's very hard to photograph the insides of a 2 layered lasagne, who knew?


  • 1 Carrot - peeled and grated
  • 1 White onion - chopped
  • Olive oil
  • 2 Garlic cloves - peeled and crushed
  • 2 pinches of dry oregano 
  • 1 Tbsp of Worcestershire sauce 
  • 1 Bay leaf
  • 1 Tin/Carton of chopped tomatoes 
  • 1 Courgette - sliced (I used just over half of the courgette)
  • 50ml of rice milk - or a dairy free alternative
  • Black pepper - optional
  • 6 Dry Lasagne sheets - the dry ones are usually egg free unlike the fresh ones: you may have to cook these slightly before hand to avoid them being hard in boiling water with a little olive oil to prevent sticking
  • For the cheese sauce: 
  • 25g Of vegan butter
  • 25g Of plain flour
  • 300ml Of rice milk - or a dairy free alternative
  • 90g of Dairy free cheese - I use this 


  • Put your olive oil in a wok on medium heat and add your carrot, onion, garlic and courgette 
  • Add in your bay leaf, Worcestershire sauce and oregano
  • Cook until your veg has softened 
  • Add the chopped tomatoes + milk and leave to simmer for 3 minutes
  • Take off the heat and set aside 
  • Get a fresh saucepan to start your cheese sauce and add your butter
  • Once it's melted add your flour and stir with a wooden spoon for a couple of minutes
  • Over a medium heat add your milk and whisk continuously to prevent lumps 
  • Allow to cook for a few minutes until it's slightly thickened take it off the heat then add your cheese and stir it in 
  • Get an oven proof dish and add half of your mixture from the wok 
  • Then add on how many lasagne sheets are needed to cover the mixture
  • Spoon of roughly half of the cheese sauce
  • Repeat until you have no ingredients left - it depends how big or small your dish is
  • Sprinkle over your pepper 
  • Put in the oven for 20-25 minutes on 200°C

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