Vegetable Lasagne

Name: Vegetable Lasagne
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 900 ml/1½ pints/3¾ cups vegan milk; 40 g/1½ oz/⅓ cup plain/all-purpose flour; 40 g/1½ oz/⅓ cup plain/all-purpose flour; 40 g/1½ oz/3 tbsp vegan margarine; salt and ground black pepper; salt and ground black pepper; 2 garlic cloves, peeled and crushed; 450 g/1 lb chestnut mushrooms, thinly sliced; 1 onion, peeled and finely chopped; 8 lasagne sheets; 1 onion, peeled and chopped; 2 tbsp vegetable oil; 120 ml/4 fl oz/½ cup hot water; 15 g/½ oz dried porcini mushrooms; 1 tbsp tomato paste; 2 × 400 g/14 oz cans of chopped tomatoes; 1 celery stick, chopped; 1 carrot, peeled and chopped; 450 g/1 lb courgettes/zucchini, thinly sliced; 450 g/1 lb courgettes/zucchini, thinly sliced; 3 tbsp vegetable oil; 1 tsp dried basil

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 45

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

A hearty vegan dish packed with flavour, this is ideal for a family meal or get-together as it can be made several hours in advance. Lightly browned vegetables are layered with sheets of lasagne and tomato sauce and covered with a creamy sauce before baking.

Ingredients

8 lasagne sheets

Main course
Vegan

Method

To make the tomato sauce, put the mushrooms in a bowl. Pour over the hot water and soak for 15 minutes. Tip the porcini and liquid into a sieve or strainer set over a bowl and squeeze the mushrooms with your hands to release as much liquid as possible. Pour the liquid through a fine sieve or strainer and reserve.
Heat the oil in a large frying pan, add the onio