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Jamie Oliver Vegan Lasagne

Jamie Oliver Vegan Lasagne
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Jamie Oliver’s Vegan Lasagne is a plant-based casserole made with layers of roasted vegetables, rich tomato sauce, lasagne sheets, and dairy-free béchamel. It captures the spirit of traditional lasagne while using accessible vegan ingredients to keep the dish light, nourishing, and full of flavour.

Ingredients

Scale

For the Vegetable Layer

  • 2 courgettes, sliced

  • 2 bell peppers (red or yellow), chopped

  • 1 large aubergine, cubed

  • 200g mushrooms, sliced

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 2 tbsp olive oil

  • Salt and black pepper, to taste

  • 1 tsp dried oregano

  • 1 tsp smoked paprika

For the Tomato Sauce

  • 2 cans (400g each) chopped tomatoes

  • 2 tbsp tomato purée

  • 1 tsp dried basil

  • 1 tsp Italian seasoning

  • Salt and pepper, to taste

For the Vegan Béchamel

  • 3 tbsp olive oil or vegan butter

  • 3 tbsp plain flour

  • 700ml unsweetened plant milk (soy or oat works best)

  • Pinch of nutmeg

  • Salt and pepper, to taste

Other

  • 10–12 lasagne sheets (vegan-friendly)

  • Fresh basil for garnish

  • Vegan cheese (optional)

Instructions

Step 1: Roast the Vegetables

Preheat the oven to 200°C (400°F). Toss courgettes, peppers, aubergine, and mushrooms with olive oil, garlic, herbs, paprika, salt, and pepper. Spread on a tray and roast for 25–30 minutes until tender and lightly caramelised.

Step 2: Prepare the Tomato Sauce

In a pan, sauté onions and garlic until soft. Add chopped tomatoes, tomato purée, dried basil, and seasoning. Simmer for 10–12 minutes until thick and rich.

Step 3: Make the Vegan Béchamel

Heat olive oil in a saucepan, add flour, and whisk to form a paste. Slowly pour in plant milk while whisking to avoid lumps. Cook for 5–7 minutes until smooth, thick, and creamy. Add nutmeg, salt, and pepper.

Step 4: Layer the Lasagne

Spread a thin layer of tomato sauce at the bottom of a baking dish. Add lasagne sheets, roasted vegetables, more tomato sauce, and a layer of béchamel. Repeat until all layers are finished.

Step 5: Finish With Béchamel

Pour the remaining béchamel on top and spread evenly. Add vegan cheese on top if using.

Step 6: Bake Until Golden

Bake the lasagne for 35–40 minutes, or until the top is bubbling and golden.

Step 7: Rest and Serve

Let the lasagne rest for at least 10 minutes before cutting. This helps the layers set and makes serving easier.

Find it online: https://jamieolivereats.uk/vegan-lasagne/