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Plant-Based Keema Lasagna Recipe

Plant-Based Keema Lasagna
How to make Plant-Based Keema Lasagna

This keema lasagna recipe is a vegan version of the classic lasagna. Lasagne sheets are layered with white sauce, keema sauce and vegan cheese. Garnish it with Italian seasoning and serve hot.

  • Total Cook Time1 hr
  • Prep Time 25 mins
  • Cook Time 35 mins
  • Recipe Servings2
  • Easy

Ingredients of Plant-Based Keema Lasagna

  • For Marinara Sauce:
  • 2 tbsp Olive Oil
  • 1 Large Onion (finely chopped)
  • 2 tbsp Garlic (finely chopped)
  • 5 Large Tomatoes (boiled, peeled & crushed)
  • 6 Basil Leaves (chopped)
  • 1 tbsp Oregano
  • 1/2 tsp Black Pepper (freshly ground)
  • 1/2 tsp Chilli Flakes
  • For White Sauce:
  • 40 g Butter (vegan)
  • 40 g All Purpose Flour
  • 1/2 tsp Black Pepper (crushed)
  • 400 ml Milk (vegan)
  • 100 g Cheese (vegan)
  • to taste Salt
  • For Vegetable Saute:
  • 1 tbsp Olive Oil
  • 1 tbsp Butter (vegan)
  • 5-6 Garlic Cloves (finely chopped)
  • 2 Red Bell Pepper (small diced)
  • 2 Yellow Bell Pepper (small diced)
  • 1 small bowl Broccoli (sliced)
  • 1 small bowl Mushroom (sliced)
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Black Pepper (freshly ground)
  • 1/2 tsp Italian Mix Herbs

How to Make Plant-Based Keema Lasagna

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For Marinara Sauce: Place a saucepan on medium heat and add olive oil to it. Add onion and garlic to the pan and sauté them until they turn soft.
Add boiled, peeled, and crushed tomatoes, oregano, chilli flakes, black pepper, and salt. Cook it for 10 minutes. Finally, add chopped basil, and turn the flame off.
For Keema Sauce: Prepare keema as per the instructions given on the back of the kit. Mix marinara sauce and cook for next 10 minutes.
For White Sauce: Melt the butter in a saucepan over low heat. Whisk the flour into the melted butter. Add the salt and black pepper, and continue cooking for 30 seconds or until it becomes thick and bubbles appear.
Turn the flame to the lowest and add the vegan milk. Keep constantly stirring so that no lumps are formed. Now you can add grated vegan cheese. Mix very well and turn off the flame.
For Lasagna Sheet: Bring a large pot of water to a boil. Add salt, one tablespoon of oil, and lasagne sheets. Cook until Al Dante. When ready, drain hot water and gently wash with cool water. Separate the lasagne sheets and spray oil on them.
For Vegetable Saute: Heat olive oil and butter (vegan). When the butter melts, add garlic and saute it for 30 seconds. Add black pepper, salt, chilli flakes, and all veggies. Cook for 5 minutes. Now add the Italian mix herbs or pizza seasoning. Turn off the flame.
To Assemble The Lasagna: Spread keema sauce at the bottom of a mould or cup. Arrange one layer of lasagne sheet over the sauce. Again, spread keema sauce and grated vegan cheese, and arrange a layer of lasagne sheet, then sautéed vegetable, grated cheese, and white sauce.
Repeat layers one by one over the top layer of the lasagne sheets. Spread some white sauce, keema sauce and vegan cheese. Cover the mould with aluminum foil. Bake in a pre-heated oven at 350 F/ 180 C for 30 minutes or until golden and bubbling.
Garnish with the Italian mix herbs or pizza seasoning. Allow the lasagna to cool at least 10 minutes before slicing and serving. Keema lasagna is ready to serve!
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