Who says you can’t make a delicious vegan lasagna? To prove that it can be, we’ve collaborated with Ciao Gusto Italian Deli* to bring you this uber-delicious vegan sundried tomato, artichoke and walnut lasagna recipe. It’s perfect for any day of the week – and any season – and guaranteed to keep your taste buds happy! What’s more: We’ve also included alternative ingredients so you can easily turn this into a vegetarian recipe as well. 

Ingredients

• 1x jar Ponti sundried tomato (240g)
• 1x jar Ponti artichokes (240g)
• Jar onions in balsamic vinegar (260g)
• 2 tbsp Ponti matured balsamic vinegar  (30ml)
• 100g walnuts
• 500g passata
• 250g lasagna sheets
• 25g fresh basil
• 80ml drained oil from sun-dried tomatoes & artichokes (or 130g margarine if not vegan)
• 500ml oat milk (or any milk you prefer)
• 3 tbsp flour (45g)
• 15g nutritional yeast
• 1 tsp nutmeg
• Salt & pepper

Method

1. Preheat the oven to 200°C.
2. Break the walnuts into smaller pieces and toast them in a pan until browned. Be careful not to burn them. Keep tossing them about. Then set aside.
3. Drain and keep the oil from the sun-dried tomatoes and artichokes for the béchamel sauce.
4. Cut the sundried tomatoes and artichokes into smaller bite-size pieces.
5. Slice the onions into slithers.
6. Add the sundried tomatoes, artichokes, onions, walnuts and balsamic vinegar in a bowl big enough to toss around.

Time to make your béchamel:

1. On medium heat, add the drained oil in a saucepan and gradually add the flour, and whisk.
2. Gradually add the warm oat milk to the saucepan. Keep whisking to avoid clumps. Whisk until smooth and thick.
3. Add spices – nutmeg, nutritional yeast, salt and pepper. Set aside.

Time to assemble your lasagna:

1. Spread a thick layer of passata at the bottom.
2. Add lasagna sheets and cover area.
3. Spread a layer of the béchamel.
4. Add half the onions, artichokes, sundried tomato and balsamic mixture over the béchamel.
5. Add the basil. Keep some for garnishing.
6. Then, add more lasagna sheets.
7. Repeat until the dish is full, finishing with a layer of béchamel on top.
8. Bake for about 40 minutes.
9. Garnish with basil.

And there you have it, a delicious vegan lasagna recipe! All Ciao Gusto Ponti ingredients are on sale March 2020, and you can enjoy 15% off your purchases. So what are you waiting for?

*ingredients made available by Ciao Gusto and purchased through Ocado.

All I Love Foodies Original Recipes in the UK are created by Kassandra Bruni. Keen to check out some of our other recipes? Some of our recently published recipes include a Mushroom & Lentil Pilaf, a guide on how to make ponzu sauce, and a delicious South-East Asian Chicken Stew! Also check out our full Recipes Archive.