This is the perfect dish to serve when you’ve got a die-hard meat eater coming for dinner. They’ll never know they’re not eating meat, or dairy, for that matter. It’s 100 percent plant based and absolutely delicious. Enjoy it, knowing you’re helping your health, our planet and animals. Serves eight (very hungry) people with lots of left overs.

Serves 8

Prep Time 30 mins

Cooks In 45 - 60 mins

Difficulty med

  • • 2 x 250gm Woolworths Home brand egg-free Lasagne Sheets
  • • “MEAT” SAUCE 
  • • ½ Cup olive oil
  • • 1 x large red onion, finely sliced
  • • 3 x garlic cloves, finely chopped (or more if you like your garlic to really pack a punch!)
  • • 2 x 400gms Funky Fields 100% plant based mince from Woolworths
  • • 400gms sliced mushrooms (optional)
  • • 3 x medium sized zucchini, finely chopped (optional)
  • • 3 x fresh tomatoes, roughly chopped (optional)
  • • 1 x bunch fresh basil – tear leaves from stems and roughly chop
  • • 3 x Birdseye chilli, finely chopped (optional – for those who love a bit of kick to their meal)
  • • 4 x 400gms of tinned tomatoes (or equivalent larger sized tins to 1200gs)
  • • 1 x 750mls tomato passata
  • • ½ tablespoon of rice syrup or Stevia (optional... I find the sweetness really brings out the flavours of the other ingredients)
  • • 1 x cup vegan organic red wine (I used Yalumba vegan friendly organic Shiraz from BWS)
  • • 2 x sachets tomato paste
  • • Salt and pepper to taste
  • • 255gms Funky Fields Organic Spreadable Dairy Free Spread
  • • 1 cup Whole Grain Oat Flour
  • • 1 litre Bonsoy milk
  • • 200gms Bio Cheese Dairy Free Pizza Shred
  • • 200gms Bio Cheese Dairy Free Cheddar Flavour Cheese
  • • 200gms Sheese mozzarella

Meat Sauce
Warm olive oil in a large, deep saucepan.
Add sliced onions and chopped garlic. Stir on medium heat until transparent.
Add meat, mushrooms, zucchini and tomatoes. Cook slowly, stirring frequently, until meat turns brown and vegetables begin to wilt.
Add tinned tomatoes and passata and stir through thoroughly.
Bring to a simmer, add basil, tomato paste and rice syrup/stevia and stir through thoroughly.
Lower heat and allow to cook for about two hours, stirring regularly, so flavours can blend and the sauce reduces to a beautiful thickness. Add salt and pepper to taste.

Bechamal Sauce 
Add dairy-free spread to a medium sized saucepan and melt on a low heat using a wooden spoon to stir until the melted liquid evenly covers the base of the pan.
Remove from heat.
Add flour about a teaspoon or two at a time, stirring thoroughly as you go to ensure a smooth, lump-free paste like consistency.
Add cheese a little at a time, stirring until it melts in thoroughly.

Set aside.

To make lasagne

Use a deep roasting pan. The measurements I use are approximately:
45cm length
25cm width
10cms depth

Oil the surface and sides of the roasting dish well.

Add a layer of “meat” sauce that covers the pan’s surface but isn’t too thick.
Add a layer of pasta to cover meat sauce completely.
Add a layer of bechemal sauce.
Add another layer of meat sauce.
Add another layer of pasta and finish with a thick layer of bechamal, a sprinkling of shredded cheese and sliced tomato on top to mark out the sizes of the individual slices. Sprinkle with paprika, chilli flakes or nutmeg according to your tastes.

Place in a pre heated 180degree Celsius oven for 45-60minutes or until golden brown.

Points to remember 
This recipe will always have you with leftover sauces. You can portion them into freezer containers and keep them for future meals like spaghetti, chilli con carne, moussaka or shepherd’s pie.

Always check ingredients on the pack as many pre-made pastas use factory-farmed eggs in the production process.

Your meatless meat tray is recyclable, as are the tins from your tinned tomatoes. So give them a rinse and pop them in the recycling bin.

To make this really flavoursome, I suggest using various  types of vegan cheese – cheddar, leicester, mozzarella and pizza shred.

Also, you’ll have some pasta sheets left over, but it’s always great to keep some in the cupboard to use in the future. Store them in an air-tight container to keep fresh.





About the Author


After 30 years of working in Australian media, Shonagh is one of Australia’s busiest and most in-demand beauty, health, travel and lifestyle writers.

As a health and lifestyle journalist and consultant, Shonagh has worked closely with international wellness experts and icons, including Dr. Sandra Cabot, Therese Kerr and Miranda Kerr.

In other aspects of her work, she has travelled the world reviewing wellness retreats and luxe holiday destinations, and she has interviewed and written feature articles on some of the world’s best love celebrities, including Sting, Elle McPherson, Pamela Anderson, Simon Baker, Kylie Minogue, Gwen Stefani, Tina Arena, Heather Graham and many more.

She currently lives in the NSW Southern Highlands with her four dogs (three Siberian Huskies and one Maltese Cross), where she grows her own veggies and advocates ending Factory Farming and animal cruelty.

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