vegan lasagne with red onion squash

Vegan Lasagne With Red Onion Squash

This vegan lasagne with red onion squash recipe uses vegan versions of the standard lasagne ingredients, with the addition of red onion squash, to create a slight twist on this well know dish. Lasagne is a favourite all over the UK and beyond, and there is no reason why vegans should miss out. There are many vegan recipes out there to choose from, using all kinds of ingredients. I wanted to keep mine as close to the original as I could, while at the same time adding a hint of autumn by incorporating the squash.

You can now buy fresh or frozen vegan mince from more than a few brands at any supermarket. The choices in vegan milk are now too numerous to list, and the quality and variety of vegan cheeses are extremely impressive. All easily added to your weekly shop without any extra effort. As a result, making a vegan lasagne that tastes nothing short of divine is not only achievable, it’s actually quite simple.

I used the Morrison’s V-Taste brand of vegan mince for this recipe, which comes frozen. I also used their own-brand lasagne sheets, which come in 500g packs, making 1 pack enough for 2-3 lasagnes. You can make a gluten free version of this recipe by switching to gluten-free lasagne sheets, using a vegan mince that it also gluten-free. At the time of writing the Meatless Farm brand is gluten-free. Red onion squashes are usually sold as mixed squashes in the supermarket (they are the ones that look just like a mini pumpkin). If they are not in season, then just use butternut squash.

Vegan Lasagne with Red Onion Squash

Prep time: 15-20 minutes. Cooking time: about 2 hours.

Serves 6

Easy to make gluten-free.


For the Bolognese Layer:

4 tbsp olive oil

1 medium red onion, sliced

1 red onion squash, peeled, deseeded and diced (about 350g/12 oz flesh after preparation)

150g/5 ½ oz mushrooms, sliced

3 cloves garlic, chopped

400g/14 oz vegan mince (use gluten-free variety, if required)

1 tbsp dried Herbs de Provence

100g/3 ½ oz tomato puree

2 cans chopped tomatoes

1 can water

2 heaped tsp smoked paprika

1 veg stock cube

1 ½ tbsp balsamic vinegar

Salt and pepper to taste

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For the Bechamel Layer:

50g/1 ½ oz vegan butter

2 heaped tbsp gram flour

1 litre/2 pints vegan milk

100g/3 ½ oz vegan mature style cheese, grated

2 heaped tbsp nutritional yeast

1 tsp English mustard

1 Beta Carotene capsule (used for colour)

Salt and pepper to taste

You Will Also Need:

About 12 lasagne sheets

100g/3 ½ oz grated vegan mature style cheese to top

A springle of Herbs de Provence

A sprinkle of smoked paprika


To make the Bolognese, heat the olive oil in a medium to large saucepan and cook the onion and squash together for 15 minutes or so, until the squash is tender. Add the mushrooms and cook for another 5-7 minutes, stirring often. Now put in the garlic and give it 2-3 minutes more, until the garlic flavour is released.

Add the vegan mince and stir through, cook for a couple of minutes and then put in the rest of the Bolognese ingredients. Cook on a gentle simmer for 35-40 minutes, stirring from time to time to prevent sticking, then season to taste with the salt and pepper and set aside.

To make the bechamel, melt the butter in a saucepan and then whisk in the gram flour, making sure all the lumps are gone. Gradually whisk in the vegan milk, a little at a time, until you have a smooth bechamel sauce. Now put in the rest of the bechamel ingredients, bring to the boil and then gently simmer for 4 minutes or so, until you have a smooth and slightly thickened cheese sauce.

Preheat the oven to gas 6/200C/400F.

Use a suitable sized, deep baking dish (about 12 x 8 inches/30 x 20 cm). Pour half of the Bolognese mix into the dish, level it out and then pour half of the bechamel on top. Spread the bechamel evenly over the top using the back of a spoon, then layer on 5-6 lasagne sheets, or enough to cover the sauce. Now pour on the second half of the Bolognese, then put the last layer of lasagne sheets on top of that. Pour over the rest of the bechamel and again smooth out with the spoon. Make sure all of the pasta is covered.

Finally, sprinkle on the grated cheese, the Herbs de Provence and the paprika. Place the dish onto an oven tray to catch anything that spills over, then place in the middle of the oven. Cook for 35-40 minutes, until the lasagne is browned and bubbling. Allow to cook for about 10 minutes before serving.

vegan lasagne with red onion squash

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