Vegan lasagne

This magnificent vegan lasagne packs in four of your five-a-day and uses our super-simple vegan ragu base. Our easy dinner for two is healthy and filling

  • Prep:5 mins
    Cook:40 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 530
  • fat 16g
  • saturates 3g
  • carbs 60g
  • sugars 11g
  • fibre 13g
  • protein 26g
  • salt 0.5g


  • 1 tbsp olive oil
  • 2 tbsp plain flour
  • 300ml soya milk
  • nutmeg, for grating
  • 2 x portions vegan ragu (see 'Goes well with' for recipe)
  • 4 lasagne sheets
  • 1 tbsp nutritional yeast (optional)
  • green salad, to serve


  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a pan, whisk in the flour and cook for 2 mins. Slowly whisk in the soya milk and cook until you have a creamy white sauce, about 5 mins. Season to taste, adding a grating of nutmeg.

  2. Spoon a third of the ragu into an ovenproof dish, then top with 2 lasagne sheets followed by a third of the white sauce and a third of the ragu. Top with the remaining lasagne sheets and ragu, then spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using. Bake for 35 mins until cooked through. Serve with salad.

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