Copycat Jamie Oliver’s Vegan Lasagne Recipe

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There’s something undeniably comforting about layers of pasta, rich sauces, and meltingly tender ingredients that make every forkful feel like a hug. But for those of us who are exploring plant-based eating or want a greener twist on this classic dish, Jamie Oliver’s vegan lasagne is nothing short of a revelation.

How to make Jamie Oliver’s Vegan Lasagne

Jamie Oliver’s Vegan Lasagne is his plant-based version of the classic Italian baked pasta dish — basically a hearty, comforting lasagne made without any meat or dairy.

Ingredients

For the Roasted Veggies:

• 2 red peppers, deseeded and chopped
• 2 courgettes, chopped
• 1 onion, peeled and chopped
• 2 carrots, chopped
• 1 sweet potato, peeled and cubed
• Olive oil, for roasting
• Salt and pepper, to taste
• Fresh thyme, or dried herbs (optional)

For the Tomato Sauce:

• 1 can of plum or chopped tomatoes
• 2 garlic cloves, minced
• 1 small handful of fresh basil leaves, roughly torn
• 1 tablespoon of tomato paste
• 1 teaspoon red wine vinegar
• Olive oil

For the Creamy Vegan Sauce:

• 250g mushrooms, finely chopped
• ½ cup cashews, soaked in hot water for 30 minutes
• Unsweetened plant-based milk (e.g., almond, soy, oat)
• 1 tablespoon nutritional yeast, for cheesy flavor
• 2 tablespoons plain flour (or gluten-free alternative)
• 1 tablespoon vegan butter
• A pinch of nutmeg (optional)

Other:

• 300–400g dried lasagne sheets (check if vegan-friendly)
• A handful of breadcrumbs (optional, for topping)
• Fresh parsley, for garnish

Instructions

1. Prep and Roast the Vegetables

1. Preheat your oven to 200°C/400°F/gas mark 6.
2. Spread the chopped veggies (peppers, courgettes, onion, carrots, and sweet potato) on a large baking tray.
3. Drizzle with olive oil, sprinkle with salt, pepper, and thyme (if desired). Roast for about 30 minutes, turning halfway, until soft and golden.

2. Make the Tomato Sauce

1. Heat a splash of olive oil in a pan over medium heat. Add minced garlic and sauté for 1–2 minutes.
2. Stir in the canned tomatoes, tomato paste, red wine vinegar, and torn basil leaves.
3. Let it simmer gently for 10–15 minutes. Use a wooden spoon to break down any large chunks of tomatoes.
4. Season to taste with salt and pepper.

3. Prepare the Creamy Vegan Sauce

1. Blend soaked cashews, plant-based milk, and nutritional yeast until smooth. Set aside.
2. In a saucepan, melt vegan butter. Stir in flour to create a roux. Gradually whisk in the cashew mixture until smooth, creamy, and slightly thickened.
3. Stir in finely chopped mushrooms and a pinch of nutmeg (if using). Cook for another 5–10 minutes, allowing the mushrooms to soften, and adjust seasoning.

4. Assemble the Lasagne

1. Lower the oven temperature to 180°C/350°F/gas mark 4.
2. In a large baking dish, spread a little tomato sauce at the base. Add a layer of lasagne sheets.
3. Next, spread roasted vegetables, followed by another layer of tomato sauce, lasagne sheets, and creamy white sauce.
4. Repeat until all ingredients are used, finishing with the creamy vegan sauce on top.

5. Optional Topping

1. Sprinkle breadcrumbs on the final layer and drizzle with olive oil for added crunch!

6. Bake

1. Bake the lasagne in the oven for 35–40 minutes. Check if the pasta layers are cooked through by inserting a knife or skewer. If it slides easily, you’re good to go!

7. Rest, Serve, and Garnish

1. Allow the lasagne to rest for 5–10 minutes to set before slicing.
2. Garnish with fresh parsley and serve warm with a side salad or garlic bread.

Tips for Success

• Roasting the vegetables intensifies their natural sweetness and adds a depth of flavor to the lasagne. Don’t skip this step!
• Feel free to substitute veggies based on what’s in season or what you love – try adding mushrooms, spinach, or kale.
• The creamy vegan sauce should be thick enough to coat the back of a spoon but not overly dense. Adjust with extra plant-based milk if needed.
• Choose good-quality lasagne sheets that cook evenly – some may require pre-boiling before assembly (check package instructions).
• Assemble the lasagne ahead of time, refrigerate it, and bake it the next day. Flavors meld together beautifully overnight.

What to serve with

Jamie Oliver’s vegan lasagne is a star dish all on its own, featuring layers of flavor-packed roasted vegetables, rich tomato sauce, and creamy plant-based mushroom sauce.

1. Fresh Salads

A crisp, refreshing salad is the perfect way to balance the richness of Jamie Oliver’s Vegan Lasagne. Here are some ideas for bright and healthy sides:

a. Simple Green Salad: Toss together mixed leafy greens (spinach, arugula, and romaine) with cherry tomatoes, cucumber slices, and red onion.

b. Mediterranean Chickpea Salad: Combine chickpeas, diced cucumbers, cherry tomatoes, Kalamata olives, red onion, parsley, and vegan feta (optional).

c. Rocket (Arugula) and Pear Salad: Pair peppery arugula with thinly sliced pears, toasted walnuts, and a sprinkle of balsamic glaze.

2. Garlic Bread

Jamie Oliver’s Vegan Lasagne and garlic bread are a classic combo for a reason! Warm, crusty bread with a garlicky spread is irresistible.

• Vegan Garlic Bread: Use a baguette or sourdough bread. Slice it, drizzle with olive oil, and spread with a mix of minced garlic, vegan butter, parsley, and a pinch of salt.

3. Roasted Vegetables

Since roasted veggies are a key component of the lasagne itself, doubling down with a side of prepared roasted vegetables is a great idea.

Ideas for Roasted Veg:

• Asparagus: Toss with olive oil, crushed garlic, and a pinch of sea salt. Roast at 200°C/400°F for 12–15 minutes until tender.
• Brussels Sprouts: Halve sprouts, drizzle with olive oil, salt, and pepper, and roast until crispy and caramelized.
• Sweet Potatoes: Cube and roast with paprika and a drizzle of maple syrup for a hint of sweetness that pairs beautifully with lasagne.

Ingredients Substitutes

Whether you’re accommodating dietary preferences, working around ingredient availability, or simply experimenting with new flavors, there are plenty of ways to tweak Jamie Oliver’s Vegan Lasagne.

Substitutes for Roasted Vegetables

Jamie Oliver’s recipe calls for a variety of roasted vegetables, including peppers, courgettes, carrots, sweet potatoes, and onions. Each contributes its own flavor and texture, but you can mix it up depending on what’s available or your personal preferences.

Alternative Veggies:

• Eggplant (Aubergine): Adds a smoky, meaty texture to the layers. Slice and roast like you would other veggies.
• Butternut Squash: A sweet and creamy alternative to sweet potatoes. Cube and roast for similar results.
• Mushrooms: Button, cremini, or portobello mushrooms provide an earthy flavor and can replace one or more veggies.
• Spinach or Kale: Wilted greens can be included for a boost of nutrients and vibrant color.
• Zucchini: If courgettes aren’t available, zucchinis are a perfect swap. Both are mild and tender when roasted.

Substitutes for Tomato Sauce

The tomato sauce is a crucial layer in Jamie’s vegan lasagne, providing bold flavor and an acidic balance to the dish. If you don’t have the exact ingredients or prefer to change things up, here are some alternatives:

For Fresh or Canned Tomatoes:

• Passata: A smooth tomato puree that works perfectly as a base for the sauce.
• Fresh Cherry Tomatoes: If you have them on hand, roast them and then blend for added sweetness and depth.
• Sun-Dried Tomatoes: Blend with water or vegetable stock to create a richer, concentrated tomato layer.

Other Tomato Sauce Enhancers:

• Red Bell Pepper Puree: For added sweetness, roast and puree red peppers into your sauce.
• Pumpkin Puree: Blend cooked pumpkin with tomato paste to soften the acidity (perfect for fall-inspired tweaks!).

Substitutes for the Creamy Vegan Sauce

The creamy mushroom sauce calls for cashews, nutritional yeast, plant-based milk, flour, and vegan butter. If you’re missing an ingredient or want alternatives, try these swaps:

Cashew Cream Substitutes:

• Silken Tofu: Blend silken tofu until smooth for a protein-packed, creamy consistency.
• Cannellini Beans: Blended white beans are a great nut-free alternative and are equally creamy.
• Sunflower Seeds: Soak and blend sunflower seeds for a similar texture to cashew cream.

For Nutritional Yeast:

• Dijon Mustard: A small amount adds tangy depth and flavor without yeast.
• Miso Paste: Works as a savory substitute for cheesy umami flavor.

For Vegan Butter:

• Coconut Oil: Opt for refined coconut oil to avoid strong coconut flavors.
• Olive Oil: A simple, lighter swap for sautéing veggies and making the roux.

For Plant-Based Milk:

• Coconut Milk: Great for extra creaminess in the sauce (but keep in mind the subtle coconut taste).
• Vegetable Stock: Can work in a pinch if you don’t have dairy-free milk on hand, though the sauce will be less rich.

For Flour in the Roux:

• Cornstarch: Use a smaller amount (about half) as it thickens more quickly than flour.
• Arrowroot Powder: A great gluten-free thickener that works well in sauces.

Substitutes for Lasagne Sheets

Lasagne sheets are essential to this dish, but there are alternatives if you don’t have them or need gluten-free options.

For Standard Lasagne Sheets:

• Gluten-Free Lasagne Sheets: Available in most supermarkets, these are perfect for gluten sensitivities.
• Sliced Zucchini or Eggplant: Thinly sliced veggies can take the place of pasta sheets for a lighter, grain-free lasagne.
• Flatbread or Tortilla Wraps: Layer these for an unconventional twist that still soaks up the sauces beautifully.
• Cabbage Leaves: Blanch large cabbage leaves and use them in place of the sheets for a low-carb alternative.

Final Thoughts

This Jamie Oliver’s Vegan Lasagne recipe highlights how plant-based eating can still feel indulgent and satisfying. Cooking this vegan lasagne is a labor of love, but the payoff is a crowd-pleasing masterpiece that’s both comforting and good for the planet.

More Lasagne Recipes:

• Copycat Jamie Oliver’s Lasagne Recipe