One Pot Lasagne

  • A remake of a popular classic.
  • Gluten-free, made with corn pasta.
  • Makes enough for 4 generous servings.

Other Ingredients

  • 1 White Onion (diced)
  • 2 Cloves of Garlic (minced)
  • Fresh Basil
  • 200ml boiling water
  • 1 Carrot (peeled and chopped)
  • 1 rib of Celery (finely chopped)


  1. Heat the oil and add the onion, celery, carrot and garlic. Cook until translucent.
  2. Add the chopped tomatoes, bay leaves, mixed herbs, garlic powder and mushroom powder and simmer for ten minutes.
  3. Drain the mince and add to the pan, along with the tomato powder and yeast flakes. Simmer for a further ten minutes.
  4. Break the lasagne sheets into small pieces, then add these along with the boiling water and simmer until the pasta is soft.
  5. Pour over the vegan cheese sauce and scatter with fresh basil.
  6. You could also sprinkle some homemade vegan parmesan on top!
  7. Serve immediately.