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Vegan Sheet Pan Lasagne

SHeet Pan lasagne from overhead.
A deconstructed vegan version of the classic lasagne which is a little quicker but just as tasty!
Freya 4
Prep 1 hour
Cook Time 45 minutes
resting time 10 minutes
Total Time 1 hour 55 minutes

Equipment

  • 1 Sheet pan (baking tray_ 40cm x 25cm roughly, with sides higher than 5cm

Ingredients

  • 500 g Marinara Sauce

Ricotta-style topping

  • 250 g Spinach - raw
  • ½ tsp Chilli flakes
  • 165 g Cream cheese - vegan
  • 1 tbsp Nutritional yeast
  • Salt and pepper

Everything else

  • 250 g Lasagne sheets - broken into 2" pieces, roughly
  • 300 g Sausage - vegan, crumbled
  • 1 tbsp Olive oil
  • ¼ cup Cheese - vegan, parmesan style

Instructions

Marinara Sauce

  • If you are making your tomato sauce, make it now. If you are using a jarred sauce, just gently warm it whilst you prep the other ingredients.

Vegan Ricotta Spinach Sauce

  • Steam the spinach in a saucepan over low heat until it completely collapses. Drain thoroughly and chop (I use kitchen scissors). Leave to cool a little.
  • Whilst the spinach is cooling, mix the vegan cream cheese in a bowl with the nutritional yeast, chili flakes and salt and pepper to taste.
  • Once the spinach has cooled off, mix into the cream cheese mixture. Chill if you are planning on assembling the dish later.

Assembling the Sheet Pan Lasagne

  • Preheat oven to 180c.
  • Whilst the pasta cooks, heat the olive oil in a frying pan and fry off the crumbled vegan sausage until it is cooked and a little crispy around the ages.
  • Stir the sausage into the red sauce.
  • Heat a pan of water, and when it comes to a boil, add the broken lasagne pieces and cook for 4 minutes.
  • Scoop out half a cup of the pasta water and pour into the red sauce. Drain the rest of the pasta.
  • Stir the grated cheese into the red sauce and pour into your sheet pan.
  • Tip your drained pasta into the red sauce in the sheet pan and mix thoroughly, ensuring that all the pasta is completely coated. You need to do this quite quickly to avoid the pasta sticking together.
  • Dot the ricotta-style sauce over the top and sprinkle with some more grated cheese if you like.
  • Bake for about 30-40 minutes or until the lasagne looks bubbly and golden brown. Cool for 10 minutes before serving.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.