Vegan Lasagna Al Forno

Vegan Lasagna Al Forno

Joe Lovell
Joe Lovell
Dec 2nd 2021

A twist on the Italian classic. Best shared on a weekend night in with friends (and a comfy sofa nearby).



3 red onions - finely diced

3 garlic cloves - finely chopped

400g chopped tomatoes

500g pasata (basil flavoured)

40g mushroom powder

1 tsp Salt

2 bay leaves

1 veg stock cube (in 1000ml boiled water)

1 tbsp red currant jelly

½ tsp pepper

300g soya mince

1 small tin of kidney beans

Cheese Sauce:

140g butter

40g flour

600ml soya milk

1 tsp mustard

Pinch of salt

Some rosemary

200g plant-based cheese

lasagna 2

Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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