To make the Ragu
Moisten your TVP in a little cold water, less than 1/8 cup water.
Soften the onions and garlic in a little warm olive oil in a large saucepan. Add the zucchini, mushrooms and diced red pepper. Saute until the veg is starting to wilt.
Add the soaked TVP.
Add the red wine and let bubble up.
Now add milk, tinned tomatoes and puree. Again, let bubble up for a minute or so.
Now add the vinegar, sugar and a little seasoning.
Squidge the tomatoes down if they are whole so that they break down into the sauce quite quickly. You can play safe and chop them up in the can first, but I always like to avoid the little squirts of tomato juice that comes shooting out at you when you pop them with a wooden spoon.
Bring the sauce up to the boil, then turn down to a brisk simmer.
Leave to cook for about half an hour or until thickened and reduced slightly.
Add the herbs and taste for seasoning. Add more salt, sugar, pepper if necessary. You may even need to add another squirt of tomato puree if it’s not tomato-y enough for you.
Leave to cool slightly.
To assemble
Place a thin layer of the ragu sauce onto the base of your lasagne dish, then add a layer of the Pasta sheets.
Put another layer of the red and white sauce.
Continue until you have used up all your sauce ensuring that you end with a layer of the white (or mixed) sauce.
Smother with grated cheeze.
At this point you can now bake the Lasagne in a hot oven (about 200c) for between 30-45 minutes or cover and refrigerate until you are ready to cook.
Once cooked, remove from the oven and leave to stand to set up for about 10 minutes or so. This makes removal from the baking dish much easier.
Serve with a salad and some crusty bread.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Lasagne Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.