Vegan Lasagne

No chopping, no stirring - just layer and bake!

Tip: This will freeze easy – cool completely, wrap well in cling film then foil. Label and freeze for up to 3 months. Defrost in fridge overnight and cook in hot oven covered in foil or reheat portions in the microwave.

Free from


  • 1 jar Sacla’ Vegan Bolognese Sauce
  • 1 jar Sacla’ Vegan White Sauce
  • 250g pack vegan lasagne sheets
  • 40g vegan Parmesan for topping, finely grated


  1. Preheat the oven to 200°C (180°C fan). Spoon a little Sacla’ Vegan Bolognese Sauce in the bottom of an oven proof dish then place a layer of lasagne sheets on top, covering the sauce.
  2. Layer Sacla’ Vegan White sauce over the lasagne sheets, add another layer of Bolognese and top with lasagne sheets. Repeat until you’re out of sheets.
  3. Top the final layer of lasagne sheets with White Sauce and sprinkle over the vegan Parmesan to cover.
  4. Cook in the oven for 25-30 mins until golden and bubbling.
  5. Remove from the oven and slice into four. Serve with a lightly dressed rocket salad.
Serves: 4Cooking time: Share recipeReview this recipe


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