The perfect vegan lasagna - better than the original! Super cheesy with a sweet, tangy, meaty sauce!
Servings: 4 people
For the "Meat" Sauce
- 1 red onion (peeled and finely diced)
- 1 carrot (finely diced)
- 3 cloves garlic (finely diced or crushed)
- ¼ tsp smoked paprika
- 350 g vegan burgers (this equals about three beyond burgers, but feel free to use any good vegan burger!)
- 2 cans peeled plum tomatoes
- 2 tsp dried oregano
- 2 tbsp vegan bouillon powder
- ½ tsp sugar
- 200 ml boiling water
For the Béchamel Sauce
- 70 g vegan butter
- 60 g plain white flour
- 600 ml plant milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp apple cider vinegar
For the Assembly and Grilled Cheese Topping
- 1 tbsp tapioca starch
- 2 tbsp water
- 12 lasagna sheets
To Make the "Meat Sauce"
If you're using frozen burgers, defrost them fully and either break them apart with your hands or pull them apart with a fork. You want this to look like mince.
In a large saucepan over medium heat, pour a drizzle of olive oil and bring to temperature. Once hot, add the onion, carrot and garlic. Sautee for three minutes until the onion is turning translucent. Add the paprika and stir to combine then fry for another minute or two.
Add the vegan mince and stir to combine. Fry for two minutes or until the mince is starting to brown (you may need to add a dash more oil at this stage). Once the mince is cooked, add the remaining "meat" sauce ingredients and stir to combine. Allow to simmer, stirring frequently until the sauce has thickened nicely and the tomatoes are cooked and broken down (around 10 mins). While the sauce is cooking, make the béchamel.
To Make the Béchamel
Place the vegan butter in a medium saucepan over medium/low heat. Allow the vegan butter to melt fully until it starts to bubble. Add the flour and stir to combine. Keep stirring to allow the flour to cook for around 30 seconds before adding a small drizzle of the milk and whisking vigarously until smooth. Add the rest of the milk in additions, whisking between each one to ensure the béchamel stays smooth.
Once all the milk is added, add the remaining béchamel ingredients and whisk to combine. Whisking frequently, bring the béchamel to a gentle simmer so that bubbles are rising to the surface - keep whisking until the sauce is thick (around 10 minutes).
Preheat the oven to 180c.
Reserve a quarter of the béchamel and set aside. In a lasagna tin wide enough to accommodate three pasta sheets width-ways, place a layer of the meat sauce. Top with three sheets of lasagna pasta, followed by a layer of béchamel and then three more sheets of pasta. Repeat the process until you have four pasta layers and a topping of béchamel sauce. Place in the oven for 20 minutes.
While the lasagna cooks, whisk together the tapioca starch and the water until smooth. Add the tapioca slurry to the rest of the béchamel and whisk to combine. Set aside.
Once the lasagna has been in the oven for 20 minutes, remove it, add the remaining béchamel and return to the oven for a further 7 minutes. Once 7 minutes are up, open the oven door and move the lasagna to the top shelf. Turn on the grill/broiler and grill until browned.