Yes it is possible to create a completely vegan lasagna – not ‘vegetarian’ (with cheese).

Ingredients…

The red layer

• 1/2 block of tempeh – grated
• 1 medium carrot – grated
• 1 medium onion – finely chopped
• 2 medium chopped tomatoes
• 1 knob of garlic, peeled and crushed
• 1 small aubergine, grated
• 2 tblspoons of tomato paste
• 2 tblspoons of miso paste
• 1 cup of red wine
• Fresh herbs – chopped; parsley, rosemary, thyme, basil
• (Optional – 2 small hot, red chillies, chopped)

The white layer

• 1 cup of cooked white beans (generally haricot or butter beans)
• Flour – amount of flour, oil, milk varies depending on size of cooking container
• Olive oil
• Soy milk

The green layer

• 1/2 cup of steamed spinach – blended or finely chopped

Plus – lasagne sheets

The doing..

The red layer

• Lightly sauté onions in oil until clear
• Add garlic, and chillies and sauté for an additional minute
• Dissolve tomato and miso paste in over medium heat, with red wine
• Combine with all other ingredients in a large bowl

The white layer

• Blend beans to a smooth paste with a little soy milk
• Cook flour and olive oil over a low heat, stirring regularly, to a thick paste.
• Add soy milk to flour paste to create approximate consistency of thick (diary) cream.
• Add to bean paste and blend until combined thoroughly

Putting it all together

• Layer in a baking dish as per usual lasagna method ie. red layer, then lasagna pasta, then green layer, then white. Repeat stack – finishes with white on top
• Bake at 180c for approximately 45 minutes