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Epic vegan lasagne

Epic vegan lasagne

I created this beautiful dish especially for Romesh Ranganathan to make all his lasagne dreams come true. It’s a real labour of love, but totally worth it – think homemade pasta, oozy cheese, creamy béchamel and a rich meat-free ragù. Next-level deliciousness!

Ingreadient :
  • 20 g dried porcini mushrooms
  • 2 large red onions
  • 6 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 2 sprigs of fresh rosemary
  • olive oil
  • 1 teaspoon dried chilli flakes
  • 2 fresh bay leaves
  • 100 ml vegan Chianti wine
  • 1 x 400 g tin of green lentils
  • 2 x 400 g tins of quality plum tomatoes
  • 750 g mixed wild mushrooms
  • ½ a bunch of fresh thyme , (15g)
  • 2 slices of sourdough , (100g)
  • 70 g vegan Cheddar cheese
  • ½ a bunch of fresh sage , (15g)
  • extra virgin olive oil
  • 400 g durum wheat flour , or fine semolina flour, plus extra for dusting
  • WHITE SAUCE
  • olive oil
  • 4 heaped tablespoons plain flour
  • 800 ml almond milk
Direction :
  • 20 g dried porcini mushrooms
  • 2 large red onions
  • 6 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 2 sprigs of fresh rosemary
  • olive oil
  • 1 teaspoon dried chilli flakes
  • 2 fresh bay leaves
  • 100 ml vegan Chianti wine
  • 1 x 400 g tin of green lentils
  • 2 x 400 g tins of quality plum tomatoes
  • 750 g mixed wild mushrooms
  • ½ a bunch of fresh thyme , (15g)
  • 2 slices of sourdough , (100g)
  • 70 g vegan Cheddar cheese
  • ½ a bunch of fresh sage , (15g)
  • extra virgin olive oil
  • 400 g durum wheat flour , or fine semolina flour, plus extra for dusting
  • WHITE SAUCE
  • olive oil
  • 4 heaped tablespoons plain flour
  • 800 ml almond milk