Jack Monroe's veggie lasagne

Jack Monroe's veggie lasagne

Jack uses store cupboard lentils, tomatoes and mushrooms as the basis of her vegetarian lasagne ragu. Topped with an easy white sauce and crispy breadcrumbs, this is sure to please.

There's no cheese in this recipe, and if you use oil instead of butter and a vegan milk subsitute in the white sauce, this is a vegan lasagne! Make sure to use vegan lasagne sheets if making for this purpose.


For the vegetarian lasagne

  • 1 onion, roughly chopped (or handful frozen chopped onions)
  • 6 garlic cloves, finely chopped
  • drizzle oil
  • 150g/5½oz dried green or red lentils, rinsed well under running water
  • 100ml/3½fl oz red wine or brewed black tea
  • 400g tin chopped tomatoes
  • 1 tsp dried herbs
  • 400g/14oz mushrooms, roughly chopped
  • 1 tbsp gravy granules
  • 100g/3½oz spinach, kale or other green vegetables, roughly chopped
  • 1 packet dried lasagne sheets (around 12 standard sheets), egg-free if required
  • salt and freshly ground black pepper

For the white sauce

  • 1 tbsp oil (or butter)
  • 1 tbsp flour (plain or self-raising)
  • ½ tsp mustard (wholegrain, French, English)
  • 200ml/7fl oz milk (vegan, if required)
  • 1 tbsp breadcrumbs
  • Cheddar cheese, for grating (optional)