The next time you want to try a yummy vegan dish, try making this quick vegan lasagne!

Serves: 2      Time: 45 minutes


  • 1 onion
  • 1/2 punnet mushrooms
  • 3 celery stalks
  • 1 red pepper
  • 1 courgette
  • 1 aubergine
  • 1 tsp tomato purée
  • 1 tinned chopped tomatoes Garlic, oregano & basil to taste
  • 1 tbsp dairy free butter
  • 1-2 tbsp spelt flour
  • 250ml cashew milk
  • Sea salt & black pepper
  • Lasagne sheets
  • Nutritional yeast and/or vegan cheese


  1.  For the filling:
    Fry onion in 1 tsp coconut oil with garlic, oregano & basil. Add mushrooms, celery, red pepper, courgette & aubergine chunks.
    Fry until browned, add tomato purée & chopped tomatoes.
  2. For the white sauce, Add dairy free butter to a pan, once melted add the spelt flour and keep stirring until it forms a paste.
    Gradually add cashew milk until a source forms. Add a pinch of sea salt & black pepper to season.
  3. Add 1/2 the vegetable mix to a dish, layer with lasagne sheets and pour over 1/2 the white sauce. Top with the rest of the veg mix, another layer of pasta & top with white sauce, making sure all of the pasta is covered.
  4. Sprinkle with 1 tbsp nutritional yeast and 35g vegan cheese (optional)
  5. Bake in the oven for 35 minutes on 180 degrees Celsius.