No Beef lasagne

Servings: 4

Lasagne is a favourite dish of many people, which is completely understandable. It’s an excellent classic. Our lasagne is made with No Beef, which makes it a vegetarian lasagne.

But don't worry: you will not miss the meat in this lasagne, as No Beef has a lovely firm texture. Besides, lasagne is scrumptious with a nice béchamel sauce and crispy cheese on top.

Our version is vegetarian, but you can easily make a vegan version by using non-dairy milk for the béchamel sauce and vegan cheese as the topping.

Recipe image


Lasagne sauce
1 bag No Beef
Olive oil, for frying
2 onions, minced
3 cloves garlic, pressed
3 carrots/176 g carrots, grated
1 snack pepper, minced
250 g mushrooms, sliced
2 cans chopped tomatoes
2 dl red wine
2 tbsp mild paprika
2 tsp dried basil
1 tsp dried oregano
Béchamel sauce
40 g butter
60 g flour
8 dl milk or non-dairy milk
The lasagne
1 pack lasagne sheets
1 bag grated cheese, regular or vegan


The lasagne sauce
Prepare No Beef according to instructions on the bag, but do not fry it. 
Put olive oil in a pot. Sauté onions and garlic until translucent.
Add carrots, snack pepper and mushrooms, and fry everything for a few minutes.
Then, add No Beef to the pot and mix with the vegetables. Fry for a few minutes before adding liquid.  
Add chopped tomatoes, stir, and then add red wine and stir, after which you add paprika, basil and oregano. Season with salt and pepper.
Leave the sauce to simmer without a lid for about half an hour to infuse flavour. Meanwhile, prepare the béchamel sauce.
Béchamel sauce
Melt the butter over high heat—do not let it turn brown.
Add flour and mix thoroughly with the butter to make a roux. 
Add milk a little at a time to create a smooth sauce. Once all the milk has been added, boil the sauce thoroughly for a few minutes with constant stirring over medium heat.
Grate fresh nutmeg into the sauce, and season with salt and pepper.
The lasagne
Build the lasagne by first putting the lasagne sauce in the bottom of the dish, then add the béchamel sauce, and finally lasagne sheets, covering the entire layer of sauce.
Repeat 1-2 times more depending on the number of layers you want, and until the dish is full.
Do not put lasagne sheets on the final layer. Instead, you top the lasagne with a bag of grated mozzarella. 
Set the oven to 200 °C convection, and put the lasagne in the oven. Bake the lasagne for 40-45 minutes, until the sheets are cooked. 
If you have parmesan in your fridge, you can grate it and add it to the cheese layer along with the mozzarella.