Lasagne is one dish that many of us who have given up eating meat and dairy often miss. There’s nothing more comforting than a slab of creamy, cheesy, meaty pasta bake. But this plant-based recipe proves that it’s perfectly possible to enjoy one of Italy’s greatest culinary creations without involving animals.

This version is packed with veg, boasting an impressive nine plants over all. Carrots, parsnips and mushrooms make up the meaty bulk – all of which are rich in fibre, as well as other immune system-supporting nutrients. Carrots are full of vitamin A, a powerful anti-inflammatory that plays a critical role in enhancing immune function. Mushrooms contain lots of vitamin D – found to play a critical role in immune health. And parsnips are a good source of infection-busting vitamin C. 

Worried about a lack of protein? Don’t be: each serving contains 22g of the macronutrient, thanks to spinach.

4 tbsp Lasagne Allrounder (or dried basil, thyme and chilli)

3 large carrots

1 parsnip

3 sticks celery

250g mushrooms

2 onions

3 cloves garlic

1 bunch parsley

5 tbsp oil

3 tbsp tomato paste

250ml red wine

2 tins chopped tomatoes

6 tbsp soy sauce

Salt and pepper

50g vegan butter

50g flour

600ml soy milk

80g vegan parmesan

12-15 lasagne sheets

150g vegan grated cheese

1. Preheat the oven to 200°C

2. Peel the carrots and parsnips, wash the celery and clean the mushrooms. Cut everything into 1cm pieces. 

3.Peel and finely dice the onions and garlic. Wash the parsley, finely chop the stalk and roughly chop the leaves. Wash the spinach, dry it and cut it into strips.

4. Heat the oil in a large saucepan over a high heat. Add the carrots, parsnips and celery and fry vigorously for 2 minutes so that they brown at the bottom. Add the mushrooms, onions and garlic and fry for 1 minute. 

5. Add the tomato paste and a pinch of salt, stir briefly and deglaze with the red wine. Simmer for about 4 minutes until the red wine has reduced by half. 

6. Add the tinned tomatoes and chopped parsley stems and simmer for about 15 minutes. Add 3 tbsp of the Lasagne Allrounder seasoning (or your own combination of basil, chilli and thyme), parsley leaves and spinach and simmer for another 5 minutes. Add the soy sauce and season with salt and pepper.

7. For the béchamel sauce, melt the vegan butter in a saucepan until it bubbles slightly. Add the flour and whisk in for 30 seconds. Then add the soy milk while stirring, and simmer over a medium heat until the béchamel sauce thickens. Stir in the vegan parmesan and 1 tbsp of the seasoning, as well as salt and pepper.

8. Brush the bottom of a baking dish with a little béchamel sauce and cover with lasagne sheets. Then alternate layers of vegetable sauce, béchamel sauce and lasagne sheets and finish with the béchamel sauce. Sprinkle the lasagne with vegan cheese and bake for around 40 minutes until bubbly and golden.

Images: Just Spices