Potato Gratin Lasagne (Vegan)
Vegan Potato Gratin Lasagne with hearty layers of veggie mince in a thick, rich, tomatoey sauce, alternated with deliciously creamy, thyme-infused potato gratin and topped off with lashings of dairy free cheese.
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Serves: 6
Calories: 692kcal
Ingredients
Lasagne layer:
- 2 tbsp oil (from a jar of sun dried tomatoes)
- 100 g onion (finely diced)
- 4 cloves garlic (minced)
- 75 g sun dried tomatoes (diced)
- 2 tsp fresh thyme (chopped)
- 3 tbsp tomato puree
- 450 g veggie mince (*see note)
- 1 kg tomato passata
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried mixed herbs
- Seasoning to taste
Gratin layer:
- 300 g starchy potatoes (such as King Edward, sliced very thinly (**see note))
- 75 g dairy free margarine
- 75 g plain flour
- 350 ml dairy free milk
- 250 ml dairy free cream
- 2 cloves garlic (minced)
- 2 tsp fresh thyme (chopped)
- 100 g dairy free cheese (grated)
- 30 g vegan parmesan
To top:
- 100 g dairy free cheese (grated)
- 30 g vegan parmesan
- Fresh thyme (on serving)
Equipment
- Mandoline Slicer and Spiraliser
Instructions
To make the lasagne layer:
- Fry the onion, garlic, sun dried tomatoes and fresh thyme in oil for 5 minutes at a low-medium temperature, until the onion is soft.2 tbsp oil, 100 g onion, 4 cloves garlic, 75 g sun dried tomatoes, 2 tsp fresh thyme
- Stir in the tomato puree, veggie mince, passata and herbs. Simmer gently for 15 minutes.3 tbsp tomato puree, 450 g veggie mince, 1 kg tomato passata, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp dried mixed herbs, Seasoning to taste
- Whilst it’s simmering make the gratin layer as per the next section.
To make the gratin layer:
- Use a mandoline slicer to slice your potatoes. We used a 2.6mm blade.300 g starchy potatoes
- Add the margarine to a large saucepan over a medium heat and let it melt.75 g dairy free margarine
- When the margarine has melted, add the flour and use a whisk to combine it with the margarine to form a roux (a soft dough). Keep stirring it with the whisk for a minute.75 g plain flour
- Add the milk to the pan gradually, beating with the whisk to combine. Add the cream, garlic and thyme, continuing to whisk vigorously to combine until the sauce is smooth.350 ml dairy free milk, 250 ml dairy free cream, 2 cloves garlic, 2 tsp fresh thyme
- Stir the mixture continuously as it heats up and thickens. This should take around 5-10 minutes.
- When the sauce is thick, add 100g grated dairy free cheese and 30g of vegan parmesan. Stir until they’ve melted in and then season the sauce to taste. Remove it from the heat.100 g dairy free cheese, 30 g vegan parmesan
To cook the lasagne:
- Pre-heat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
- In a large oven proof dish add 1/2 of the tomato and mince lasagne mix.
- Add a layer of potato slices, slightly overlapping at the edges of the potatoes.
- Add 1/2 of the white sauce on top of the potatoes.
- Add the remainder of the tomato and mince lasagne mix.
- Follow by a layer of potato slices, again slightly overlapping at the edges of the potatoes.
- Pour over the remainder of the white sauce.
- Top with 100g grated dairy free cheese and 30g dairy free parmesan.100 g dairy free cheese, 30 g vegan parmesan
- Try not to overfill your lasagne dish! Place it on a lined oven tray in case it bubbles over.
- Cook for 1 hour or until the potato slices are tender.
- Remove it from the oven for 10 minutes before serving.
- Sprinkle it with fresh thyme on serving.
Video
Notes
* I like to use a soya based mince such as the Tesco Meat Free Mince for lasagne but I have also tried this recipe with mushroom mince (finely blended chestnut mushrooms). If you use mushroom mince, use 800g of passata rather than 1kg.
** I use a mandoline slicer with the 2.6mm blade to slice my potatoes. If you cut the potatoes by hand they are likely to be too thick so use a slicer for this.
Recipe inspired by: A harmonious blend of France and Italy
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 692kcal | Carbohydrates: 61g | Protein: 26g | Fat: 40g | Saturated Fat: 14g | Sodium: 1055mg | Fiber: 12g | Sugar: 16g | Net Carbohydrates: 49g
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