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Vegan lasagne with broad beans

Making lasagne can be time-consuming and it requires many dishes (for the filling, the white sauce and the baking). However, if you make the filling ahead and use yogurt or sour cream instead of white sauce it really is not a big deal. I made this vegan lasagne with broad beans, using gluten-free pasta sheets and soy products.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g plant based mince
  • 2 Tbsp extra virgin olive oil
  • 1 onion
  • 1 red bell pepper
  • 2 carrots
  • 2 garlic cloves crushed
  • 1 tsp dried oregano
  • 1 Tbsp tomato purée
  • 1 tin chopped tomatoes
  • 500 ml Knorr smoked chilli & tomato stock
  • 2 Tbsp nutritional yeast flakes
  • 150 g broad beans
  • 2 handful of spinach
  • 2 Tbsp chopped parsley
  • 12 dried lasagne sheets gluten-free
  • salt and pepper
  • Grated vegan cheese
  • 100 ml soy cream or yogurt
  • Salt & pepper

Method
 

  1. Cook the plant based mince according to the packaging and set aside.
  2. Finely chop the onion, carrot and red pepper.
  3. Heat the olive oil in a saucepan and gently fry the onion until soft. Add the carrot and red pepper, then sauté for 5 minutes, stirring regularly.
  4. Stir in the garlic, tomato purée and oregano for a few seconds, then add the chopped tomatoes and stock cube. Add enough water to cover well.
  5. Bring to the boil, then simmer for 15 minutes. Add the broad beans and cook for another 5 minutes, under cover.
  6. Stir in the mince and the spinach then the chopped parsley. Cook for a couple of minutes, then turn off the heat. Set aside to cool, then chill if you’re making the lasagne later.
  7. When you’re ready to make the lasagne, preheat the oven to 180°C.
  8. Spoon about a third of the vegetable filling into a deep baking dish and spread it out evenly. Top with a layer of lasagne sheets, slightly overlapping. Cover with a generous layer of soy yogurt or cream, then spoon over another third of the vegetable mixture. Cover with a second layer of lasagne sheets, then yoghurt. Repeat one more time.
  9. Scatter some grated vegan cheese on the top, then put the dish in the middle of the oven.
  10. Bake for 35 minutes, until the top is golden and bubbling.
  11. Rest for 5 minutes before serving.