Vegan Mince Lasagne

This recipe is a Veganised version of the classic traditional Italian dish, Lasagne. I have used plant-based ingredients to create a delicious replica which any meat-eater would enjoy!

Vegan Mince Lasagne

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If you’re looking for a healthier version of everyone’s favourite classic Lasagne, then this could be the one for you.

This recipe for Vegan Lasagne is very much based on the traditional classic dish which actually uses possibly one of the oldest type of pasta and is an all time classic dish in Italy and probably every menu you look at relating to Italian cuisine, will have a lasagne somewhere on the menu. It is also a very popular dish which appears on many menus in the UK, whether they are Italian restaurants or very traditional English cafes and restaurants.

I absolutely love Lasagne, and have done for many years, and it was probably one of the few foods I would eat that wasn’t a cheese pizza. (before, when my diet mainly consisted of cheese, pizza, bread and pasta). For as long as I can remember, I’ve always made Lasagne but admittedly, I would always use a store-bought jar of creamy cheese-type sauce and a store-bought jar or tomato sauce for the meaty base. Now, I am pleased to say there isn’t a store-bought jar in sight and other than the Lasagne sheets (which I have used ‘free-from’ so this recipe meets my dietary requirements), everything is homemade, fresh and much better than a Lasagne you would fine in the supermarket. I was a little bit tempted to test out the ‘free-from’ ‘White Sauce’ which was on offer just to see the difference but really I wanted to make my this recipe from scratch as much as possible, but maybe one day when time is of the essence, a store-bought sauce might become handy?!

Traditionally Lasagne is very meaty and full of dairy, so as a Vegan, you may think it is a food you cannot enjoy, and quite possibly if you were to look in the supermarket, this is probably the case which is why I am bringing this recipe to you so we too can enjoy it at home. There are typically four layers of a lasagne:

  1. A white Béchamel sauce – where the main ingredients are butter, flour and milk
  2. Lasagne sheets – which typically contain Egg
  3. A meat tomato sauce – which is typically a mixture of pork and beef mince
  4. A cheese topping – usually mozzarella, cheddar or parmesan

So, as you can see, not a very Vegan friendly dish at all but I was determined to Veganise one of my old favourite dishes which I absolutely loved growing up and would cook for the whole family on a regular basis. My first attempt to Veganise my classic favourite dish was sadly unsuccessful. I originally made a Tofu Ricotta to substitute the ‘White Sauce’ but unfortunately this just didn’t do it justice for me at all and I was very disappointed with the outcome, but even more determined to make a dish I was excited to eat, and now I am pleased I can successfully say I have done that with this recipe and I will certainly be serving it to my non-Vegan friends and family to enjoy too.

Lasagne is a dish I would consider to be a treat dish and not something I would encourage you to eat often but I believe this recipe to be healthier for you and not laden with lots of butter, cheese and milk and instead using plant-based ingredients to create a very delicious dish.

For my ‘White Béchamel Sauce’ I have made a ‘cheese’ sauce using white beans, dairy-free milk and nutritional yeast as the base to give it that white and cheesy flavour but without the diary. For the Lasagne Sheets, you can easily pick up ‘free-from’ versions in your local supermarket in the dedicated aisle. My ‘meat tomato sauce’, instead uses textured protein and lentils (you can use all lentils or all textured protein if you wish). Finally, for the cheese topping, I have used a generous but not over-powering amount of dairy-free ‘Mozzarella’ shreds which I find in my local supermarket but you can also find them in a health-food store.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Vegan Lasagne
Prep time
Cook time
Total time
Recipe type: Vegan, Dairy-Free, Gluten-Free
Cuisine: Main, Italian
Serves: Serves 4-6
  • 200g TVP mince, soaked
  • ½ cup green lentils, cooked and drained
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 garlic clove, minced
  • 1 tbsp mixed herbs
  • 400g pasatta
  • 100ml boiling water
  • 1 tbsp sundried tomato paste
  • 6 'free-from' lasagne sheets (or more depending on your dish)
  • 1 batch vegan cheese sauce (see note)
  • 100g 'free-from' mozarella shreds
  • 3 tomatoes, quartered
  1. Pre-heat your oven to 350F/180C/Gas Mark 4. Set aside a rectangular baking dish.
  2. Firstly, cook your lasagna sheets and 'mince' according to packet instructions (I boiled my lasagne sheets for 3 minutes and then removed to drain and set aside)
  3. Next, cook your lasagne filling by heating the olive oil in a large pan over a low-medium heat, then add the onion and pepper and cook for 5-10 minutes until softened, then add the garlic for a minute, then the mixed herbs and paste and
  4. stir to combine for a minute. Then add the 'mince' and cooked lentils and stir to combine in the ingredients for a minute.
  5. Then add the pasatta and water and simmer for 10-15 minutes, until the liquid has evaporated. Set aside and assemble your lasagne dish.
  6. Start by spreading a spoonful of the cheese sauce on the bottom, then place lasagne sheets to cover the bottom, then add another layer of cheese sauce, followed by ⅓ mozarella and then top with the 'mince', then place lasagne sheets on top and another layer of cheese sauce, followed by the remainder of the mozarella scattered and the tomato pieces placed
  7. evenly.
  8. Cover the dish with foil and bake in the oven for 20-25 minutes until golden, then remove the foil and bake for another 5 minutes to ensure the top is set and all the cheese has melted.
  9. Remove from the oven, allow to cool slightly before cutting into slices.
  10. Serve each slice with a green salad.

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