Vegan Pasta Lasagne – Veganuary – Valsoia Bechamel Sauce Review

I’m such a foodie and I love making dishes with pasta, so I wanted to make a vegan pasta lasagne with vegetables for Veganuary. It’s delicious, warming and the whole family will love it! You can also change it to different vegetables, meat alternatives or anything you can think of!

You can change the vegetables as you like, but I do prefer to use green beans, tenderstem broccoli, kale and spinach. There are many vegetables you can use, so opt them out as needed!

The recipe will serve 2 people and you can also add a side salad.

Let’s get into the delicious recipe for Veganuary, shall we?

Vegan Pasta Lasagne – Veganuary

Ingredients

150g pasta (any pasta you like, I used Rigatoni)
200g passata
2 cloves of fresh garlic
1 small red onion or 1 shallot
10 baby plum tomatoes
Any vegetables you like, but I used:
Handful of spinach
1 bag of tenderstem broccoli
50g green beans
Vegan cheese
1 pack/jar of vegan bechamel (I use Valsoia)
1/2 tsp dried oregano
1/2 tsp dried basil
Touch of black pepper

Now to make the Vegan Pasta Lasagne

Before putting this together, you want to firstly make the sauce that goes with your vegan pasta lasagne.

Firstly, dice the onion/shallot and add a small amount of olive oil to a pan, then add the onion and cook until tender. Add the garlic and continue to cook through.

Once the onion has been sweated and is turning translucent, add in the tougher types of vegetables like tenderstem broccoli and green beans. Fry for around 4-5 minutes until turning softer.

Next, add in the passata, oregano and basil. Then add the touch of black pepper to your taste, you can leave this out if you are not a fan of pepper.

Once the sauce has heated through for about 10 minutes, add the spinach and plum tomatoes. Allow to simmer for 15-20 minutes until the sauce has thickened up more.

At the same time, you want to cook your pasta until Al-Dente. Depending on your pasta, this is around 15 minutes from boiling.

Once the pasta has cooked to al-dente, you then want to add the sauce to the pasta, stirring through and off the heat so it does not cook further.

You can add some vegan cheese if you want this extra cheesy, just mix in a handful of vegan cheese to the pasta and sauce. Or you can do thin layers of pasta and add a layer of cheese and bechamel. It depends how cheesy you want this!

Transfer the pasta to a dish and flatten out the vegan pasta lasagne.

Add the bechamel sauce on top of the pasta and then smooth it out so you have a lovely bechamel layer!

Add your vegan cheese on the top to give your vegan pasta lasagne a little kick!

Cover with tinfoil, pre-heat the oven to 180c and bake covered for 20 minutes. Then remove the tinfoil and cook for a further 15 minutes until the cheese is melted and turning golden.

Dish up with your favourite sides, I prefer a beautiful salad!

Valsoia Bechamel Sauce Review

Now, I wanted to include a Valsoia Bechamel Sauce Review as this was the main focus for my vegan pasta lasagne and you can use it in many different meals!

Valsoia is a brand from Ciao Gusto and I purchased both the Bechamel sauce and the original soya milk as I do use soya milk in a lot of my cooking, especially cakes and porridge.

It’s rich, creamy and absolutely delicious. Honestly, it’s so very close to the real thing apart from you can almost detect the plant-based taste to this and is less buttery. Other than that, it is almost identical.

The soya milk is very good quality, I prefer to use this in my porridge or coffee! I’m certainly excited to try more of their range!

There are many brands under the Ciao Gusto range that I use already such as Barilla, Rana, Cirio, Filippo Berio and now Valsoia.

Perfect staples for your meals and with the option of vegan and vegetarian now!

Final Thoughts

I love how versatile this recipe is which can be used throughout Veganuary and how you can change it to depend on your mood. If you don’t want to use bechamel, you can opt for a vegan cheese sauce instead. You don’t even need to add any cheese.

Also, you can make this vegetarian and make your own bechamel and use normal cheese. Or even use meat if you want a bolognese style sauce.

I’ve been using a lot of vegan products recently as I found it works better for me and my body.

I’ve only recently come across Valsoia and I was able to give the brand a try and see how I got on.

What do you think of the recipe? Are you doing Veganuary?

*This is a collaboration post!