Vegan Lasagne


Preheat the oven to 200C / 180 fan

Heat 1 tbsp of olive oil in a non-stick pan. Add the carrots, mushrooms and onion and sauté over a medium heat for 3 – 5 mins until al-dente

Add 2 of the garlic cloves for 1 more min until fragrant

Add tinned tomatoes, tomato puree, balsamic, oregano, chilli flakes, lentils, salt, and pepper and cook on a medium / low heat for about 7 – 10 mins until thick

Meanwhile, heat 1 tbsp of olive oil in a clean non-stick pan. Add the remaining 1 garlic clove for 30 secs then spinach and a good pinch of salt for about 1 min until wilted. Allow to cool then squeeze out the water using a muslin cloth, strong kitchen roll or over a fine sieve

Using a spatula, mix the spinach with 1 tub of Cocos Organic cream cheese until smooth

To make the béchamel, in a heatproof bowl, add the remaining 1 pot of Cocos Organic cream cheese, 2.5 cups vegan mozzarella and heat in 30 sec intervals in the microwave until melted, stirring in-between until smooth. About 3 mins in total

Grease a 34 x 24 x 3cm baking tray with olive oil


2 tbsp extra virgin olive oil, plus more for serving

2 carrots, peeled and diced

125g mushrooms, diced

1 white onion, finely diced

3 garlic cloves, minced

400g chopped tomatoes

2 tbsp tomato puree

1 tbsp balsamic vinegar

2 tbsp dried oregano

1/3 tsp dried chilli flakes

400g green lentils, drained + rinsed

Salt and pepper to taste

200g spinach

10 dried lasagne sheets

2 tubs Cocos Organic creamy spread

2.5 cups shredded vegan mozzarella

1 cup grated vegan parmesan cheese


To Serve

1 tbsp fresh parsley, chopped