Vegan Lasagne with Vivera Plant Mince

4
Persons
90
Minutes

Ingredients

For the Bolognese Sauce:
● 1 tbsp olive oil
● 1 onion, finely chopped
● 2 garlic cloves, minced
● 1 medium carrot, finely diced
● 300g Vivera Plant Mince
● 1 can (400g) chopped tomatoes
● 2 tbsp tomato puree
● 1 tsp dried oregano
● 1 tsp dried basil
● 1/2 tsp chilli flakes (optional)
● 1 vegetable stock cube, dissolved in 150ml hot water
● Salt and pepper, to taste

For the Bechamel Sauce:
● 500ml unsweetened plant milk (e.g., oat or soy)
● 3 tbsp plain flour
● 3 tbsp vegan butter
● 3 tbsp nutritional yeast
● 1/4 tsp nutmeg
● Salt and pepper, to taste

Other Ingredients:
● 9–12 lasagne sheets (check they’re egg-free)
● 150g vegan cheese, grated
● Fresh basil leaves, for garnish

Preparation

  1. Heat olive oil in a large pan over medium heat. Add the onion, garlic, and carrot. Sauté until softened, about 5 minutes.
  2. Add the Vivera Plant Mince and cook for another 5 minutes, stirring
    occasionally.
  3. Stir in the chopped tomatoes, tomato puree, oregano, basil, and chilli flakes (if
    using). Pour in the vegetable stock, bring to a simmer, and cook for 15–20 minutes,
    stirring occasionally. Season with salt and pepper.
  4. In a saucepan, melt the vegan butter over medium heat. Add the flour and
    whisk continuously for 1 minute. Gradually add the plant milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5–7 minutes. Stir in the nutritional yeast,
    nutmeg, salt, and pepper.
  5. Preheat your oven to 180°C (350°F). Spread a thin layer of the Bolognese sauce on the bottom of a large baking dish. Place a layer of lasagne sheets over the sauce. Top with more Bolognese sauce, followed by a layer of Bechamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of Bechamel sauce on top. Sprinkle grated vegan cheese over the top layer.
  6. Cover the dish with foil and bake in the preheated oven for 25 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the top is
    golden and bubbling.
  8. Allow the lasagne to rest for 10 minutes before slicing. Garnish with fresh
    basil leaves and serve warm.

Enjoy your meal!

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