Vegan Wild Garlic Lasagne

Vegan Wild Garlic Lasagne is a plant‑powered delight that brings the rustic charm of traditional lasagne into a fully vegan kitchen. The combination of a silky cashew‑based “cheese” sauce, a hearty tomato ragù, and the bright, peppery punch of wild garlic creates a dish that feels indulgent without the dairy or animal products. Whether you’re a beginner or an intermediate cook looking to impress, this recipe is straightforward enough to follow while still delivering a restaurant‑quality experience.

Introduction

In a world where plant‑based diets are becoming mainstream, recipes that taste like comfort food are in high demand. Vegan Wild Garlic Lasagne offers just that: a layered, cheesy‑like dish that feels indulgent, yet is entirely cruelty‑free and simple to prepare. The key to this recipe’s success lies in three elements:

1. The ragù – a savory, herb‑rich tomato base that simmers to depth.
2. The cashew “cheese” sauce – smooth, tangy, and nutty, it replaces dairy mozzarella while still delivering that classic lasagne melt.
3. The wild garlic – a foraged or store‑bought ingredient that gives the dish a fresh, peppery kick.

With a cooking time of just under an hour (excluding soaking), this lasagne is an ideal meal for week‑night dinners or special occasions. Let’s dive into the details and bring this delicious creation to life.

Meal Profile

The dish is a perfect showcase of how plant‑based cooking can replicate the comforting textures and flavors of classic Italian cuisine. By using a cashew‑based sauce, you get that creamy mouthfeel without the dairy. The ragù’s slow‑cooked tomatoes and herbs provide a savory depth, while the wild garlic adds a bright, almost citrusy note that lifts the entire dish.

Ingredient Highlight

Below is the full list of ingredients for Vegan Wild Garlic Lasagne. Each component plays a vital role, and a few can be swapped or omitted to suit dietary preferences or pantry availability.

• 200 g wild garlic (fresh or frozen, see Easy Swaps)
• Pinch grated nutmeg – adds warmth to the cashew sauce
• 10–12 lasagne sheets (egg‑free) – choose your favorite brand or make homemade
• 100 g vegan mozzarella (optional) – for a melty, gooey finish
• 2 Tbsp olive oil – for sautéing the ragù
• 1 onion, finely chopped – base of the ragù
• 1 celery stick, finely chopped – adds crunch and flavor
• 1 small carrot, finely chopped – balances sweetness
• 1 garlic clove, finely chopped – for depth in the ragù
• A few thyme, sage or rosemary sprigs – aromatic herbs
• 1 bay leaf – classic Italian flavor
• 500 g frozen vegan mince – hearty protein base
• 400 g tin crushed tomatoes – smooth tomato foundation
• 1 Tbsp tomato purée – intensifies tomato flavor
• 1 tsp soy sauce – umami boost
• 2 tsp Marmite – savory depth
• 2 Tbsp plant‑based milk – helps blend the cashew sauce
• 250 g cashews, soaked in boiling water for 1 hour – creamy base for the “cheese” sauce
• 1 Tbsp white wine vinegar or cider vinegar – adds acidity
• 2 Tbsp nutritional yeast (such as Engevita) – cheesy flavor
• ¼ tsp celery salt (optional) – savory note
• ¼ tsp paprika – color and warmth
• Splash hot chilli sauce – for heat
• Pinch mustard powder (optional) – adds bite

Easy Swaps & Tips

Step‑by‑Step Instructions

Below is a numbered list of the method steps, taken directly from the recipe’s method array. Follow them closely for the best results.

1. Prepare the ragù
   Heat the olive oil in a heavy‑based pan. Add the onion, celery, carrot, and a pinch of salt. Cook for 15 minutes until the vegetables soften. Add the garlic and cook for an additional 10 minutes until the veg begins to caramelise. Stir in the thyme, sage or rosemary sprigs, bay leaf, and plenty of black pepper.

2. Add the vegan mince
   Stir in the frozen vegan mince, breaking it apart as it melts. Once defrosted and browned, mix in the crushed tomatoes, tomato purée, soy sauce, and Marmite. Let the mixture simmer until thickened, about 10–15 minutes.

3. Make the cashew “cheese” sauce
   In a blender or food processor, combine the soaked cashews, vinegar, nutritional yeast, celery salt (if using), paprika, and 375 ml water. Blend for 2 minutes until completely smooth. Season with a splash of hot chilli sauce and, if desired, mustard powder.

4. Cook the wild garlic
   Boil a large pan of water and blanch the wild garlic for 15–20 seconds. Drain and let cool, then squeeze out any excess liquid. Finely chop the garlic. Season with nutmeg, salt, and pepper.

5. Assemble the lasagne
   Preheat the oven to 180 °C fan (or gas 6). Cook the lasagne sheets according to the packet instructions. In a 25 cm × 35 cm baking dish, spread a third of the ragù on the base. Layer with a third of the cashew sauce, then add a layer of pasta. Spread evenly with half of the wild garlic mixture and a third of the vegan mozzarella (if using). Repeat the layers, finishing with the remaining ragù, pasta, cashew sauce, and mozzarella.

6. Bake
   Bake for 30–40 minutes until bubbling and golden. Let the lasagne rest for 10 minutes before slicing and serving.

Serving Suggestions & Variations

Classic Presentation

Serve the lasagne with a crisp green salad tossed in a light lemon‑olive oil dressing. A sprinkle of fresh basil or parsley on top adds color and freshness.

Protein Boost

For a heartier meal, add a handful of cooked lentils or chickpeas to the ragù. They’ll soak up the tomato flavors and add a pleasant bite.

Low‑Carb Alternative

Swap the traditional lasagne sheets for thinly sliced zucchini or eggplant. Layer the veggies with the ragù and cashew sauce for a low‑carb version that still feels like lasagne.

Vegan Cheese Variations

• Vegan cheddar – melts nicely and adds sharpness.
• Vegan ricotta – blend it into the cashew sauce for a richer texture.
• No cheese – remove the mozzarella entirely for a lighter dish; the cashew sauce will still provide creaminess.

Flavor Tweaks

• Smoky flavor – add a teaspoon of smoked paprika to the ragù.
• Herb‑heavy – double the thyme and rosemary; add fresh basil to the final layer.
• Spicy kick – increase the hot chilli sauce or add a pinch of red pepper flakes.

Leftovers

Vegan Wild Garlic Lasagne keeps well in the refrigerator for up to 3 days. Reheat in the oven at 180 °C for 15 minutes to restore the crispness of the top layer. Alternatively, microwave portions individually for a quick lunch.

Conclusion

Vegan Wild Garlic Lasagne demonstrates that plant‑based cooking can deliver depth, texture, and flavor rivaling any traditional dish. From the savory ragù to the silky cashew “cheese” sauce, each component works in harmony to create a comforting, satisfying meal. The recipe’s easy steps and flexible ingredient list make it accessible for beginners while still offering room for creative variations.

Next time you’re craving lasagne, give this vegan version a try. Your taste buds—and the planet—will thank you. Happy cooking!

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