Vegan Lasagne

A vegan take on the classic Italian dish

We don’t say this lightly, this recipe is going to be your dinner party star. @food_bylucy,’s Vegan lasagne is the meal your friends and loved ones will ask you to make again and again. Made with ~cheesy~ Vegan béchamel sauce, layered with a jackfruit and mushroom filling, this lasagne is packed with the good stuff and sure to satisfy.


Let’s get cooking!




- 2 cans of jackfruit, drained

- 1 cup of white button mushrooms, finely sliced

- 3 flat mushrooms, finely sliced

- 2 Tbsp of dried porcini mushrooms

- 1 leek, finely sliced

- 1 white onion, finely sliced

- 4 garlic cloves, roughly chopped

- 1 can of crushed tomatoes

- 3 celery sticks finely sliced

- 1 carrot, finely sliced

- 1/2 cup of red wine

- 3 Tbsp brown sugar

- 1 Tbsp vincotto (if you don’t have, use balsamic vinegar)

- 4 bay leaves

- 1 tsp chilli flakes (optional)

- 2 cups of vegan veg stock

- 1/2 cup of basil (will need more for layering lasagne)

- Olive oil for shallow frying


Vegan béchamel sauce


- 3 Tbsp vegan butter

- 1 tsp olive oil

- 3 Tbsp tipo00 flour

- 3 cups of cooking oat milk @oatly

- 1 disk of white onion

- 1 tsp Dijon mustard

- 4 cloves

- Salt and pepper

- 1/2 cup of vegan cheddar cheese


Other ingredients


- 1 box of vegan lasagne pasta sheets

- Vegan mozzarella

- Vegan cheddar cheese




• First make the Bolognese. Sauté the leek, onion, garlic, celery and carrots for 1-2 min in a cast iron pot. Then add the mushrooms and cook until golden colour appears.


• In a bowl, add 1 cup of boiling water to the dried mushrooms and rehydrate. We will use this liquid as well later.


• Roughly chopped the drained jackfruit and add to the pot of mushrooms. Cook until charred colour appears.


• Add the red wine and vincotto and deglaze the bottom of the pot. Remove the dried mushrooms from the water, roughly chop and add to the pot. Here is where the flavour develops, and you want to continuously create a golden base on the bottom of the pot. Then add the mushroom liquid to the pot and deglaze again.


For more healthy recipes, you can find Lucy at:

Instagram: @food_bylucy