If you're looking for an easy vegan lasagne recipe then look no further! We took all the hard work out with our brand new PEP Kitchen Wild Mushroom and Lentil Ragu For Two, all you have to do is make the vegan bechamel, assemble the ingredients and bake!
This recipe is for two hungry people for supper, you could easily double or triple this recipe for a dinner party or freeze the leftovers for easy (and delicious) weeknight wins!
1 PEP Kitchen Wild Mushroom and Lentil Ragu For Two (defrosted).
3 Egg free lasagne sheets
50g Grated vegan parmesan alternative (Try Violife Prosociano)
Few sprigs of thyme leaves (save the stalks for the bechamel)
250ml Unsweetened soya milk
20g Plain flour
20g Dairy free spread or olive oil
1/4 teaspoon Dijon mustard
Generous pinch of yeast flakes
Salt & white pepper to taste
Preheat oven to 190˚c / gas mark 4
Vegan | Dairy Free