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Giuseppe Federici's sunflower seed, walnut and mushroom lasagne recipe

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This stunning vegan lasagne is a real crowd-pleaser for special occasions such as Mother's Day or Easter. British-Italian plant-based chef Sepps explains: This is not your typical lasagne, which is why I love it. I wanted to create a plant-based take on my Nonna’s classic, but without meat and cheese alternatives. The walnuts, mushrooms and seeds create a mix of textures that satisfy that meaty craving. See method

Serves 14
Takes 1 hr 45 mins plus soaking
538 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

250g pack walnuts pieces
150g pack sunflower seeds
4 celery sticks, chopped
2 small carrots, peeled and chopped
4 shallots, chopped
4 tbsp olive oil
3 large garlic cloves, crushed
2 x 400g tins chopped tomatoes
2 x 500g cartons tomato passata
1 tsp crushed chillies
2 tsp dried oregano
½ tsp bicarbonate of soda
2 tsp caster sugar
25g fresh basil, plus extra to garnish
200g chestnut mushrooms, stalks discarded
390g tin green lentils, drained and rinsed
3 tbsp tomato purée
2 x 500g packs dried lasagne sheets
500g pack spinach, wilted in the microwave for 30 secs
125ml soya chilled dairy-free alternative to cream (optional)

For the bechamel

100g plant-based butter
2 spring onions, finely sliced
100g plain flour
1ltr oat drink
½ tsp grated nutmeg

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2245kj
538kcal 27%
Fat
30g 42%
Saturates
7g 34%
Sugars
12g 13%
Salt
0.4g 6%

of the reference intake
Carbohydrate 48.8g Protein 15.2g Fibre 8g

Method

Put the walnuts and sunflower seeds into a heatproof bowl, cover with just-boiled water and set aside for at least 20 mins or for up 24 hrs.
Put the celery, carrots and shallots in a food processor and blitz until very finely chopped. Heat 2 tbsp oil in a lidded saucepan over a medium heat, then add the blitzed veg and the garlic. Cook for 5 mins.
Add the tinned tomatoes, passata, crushed chillies, oregano, bicarbonate of soda, sugar and basil. Reduce the heat to low. Simmer, stir for 30 secs; cover and cook for 20 mins or until saucy. Preheat the oven to gas 4, 180°C, fan 160°C.
Meanwhile, pulse the mushrooms in a food processor to mince-sized pieces (in batches, if needed). Add to a separate frying pan with the lentils, then cook for 5–10 mins over a medium heat until softened, stirring occasionally.
Meanwhile, drain the walnuts and sunfl ower seeds. Blend in a food processor for 20–30 secs until almost a paste, but with some small chunks left. Add the paste to the pan of mushrooms with the tomato purée and cook for a further 3-5 mins; stir until combined. Mix the walnut-mushroom mixture into the tomato sauce, then set aside.
To make the bechamel, melt the plant-based butter in a saucepan and add the spring onions. Gradually mix in the flour until a paste forms, then slowly add the oat drink, whisking until smooth. Add the nutmeg and season to taste. Keep stirring until thickened like custard, then turn off the heat.
Add spoonfuls of mushroom-tomato ragu to a 30 x 40cm baking dish to just cover the base. Top with a layer of lasagne sheets, another thin layer of the ragu, and about 6 tbsp bechamel. Repeat the layers, adding a layer of spinach in the middle, and fi nishing with a layer of ragu, then bechamel. You may not use up all of the lasagne sheets. Pour the soya cream around the edges, if using.
Cover with foil and bake for 40 mins, removing the foil for the last 10 mins or until golden brown. Set aside for 10 mins before serving, garnished with the extra basil leaves. Goes well with salad leaves or an orange and fennel salad.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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