Vegan Lasagne with Truffle Dust

Serves 6


  • 200g wholemeal lasagne sheets

  • 1 packet of spinach, wilted

  • ½ Roasted squash

  • Vegan cheese [optional]

  • 1 tsp Truffle Dust

  • 1 tsp chopped chives

For the bechamel

  • 3 tbsp olive oil or vegan spread
  • 2 tbsp plain flour
  • 500ml Oatley or Soy Milk
  • 1 tbsp tahini
  • ½ tsp grated nutmeg
  • Pinch of sea salt and pepper

For the tomato sauce

  • 250g plant-based mince
  • 200g chopped tomato
  • 150g chestnut mushrooms
  • 1 tbsp Minced Black Truffle
  • 1 shallot, finely diced
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 1 tbsp oregano
  • Sea salt and cracked black pepper


  1. Preheat your oven to 180˚C. Make your bechamel sauce by warming your oil and stirring in flour and tahini to form a roux texture then add your Soy milk a little at a time to slacken until you have a velvety white sauce. Season to taste and add grated nutmeg.
  2. In another pan heat oil and sauté your mushrooms, shallots, garlic and mince. Add a generous spoonful of Truffle Hunter minced black truffle, oregano and season to taste. Then add chopped tomatoes, reduce the heat and simmer for 10 mins.
  3. Build your lasagne by starting with your truffled plant mince and tomato sauce on the base. Then a layer of lasagne sheets.
  4. Next add a layer of roasted squash and bechamel. Repeat with another layer of pasta sheets, more tomato sauce and then a pasta sheet layer topped with spinach.
  5. Finish the lasagne with a final layer of pasta and completely cover with the remaining bechamel sauce. Cover with some vegan cheese over the top and a heaped teaspoon of truffle dust.
  6. Bake for 35-40 mins until the top is golden. Sprinkle with chopped chives and extra truffle dust before serving.