fbpx

What Happens When you Combine Lasagne & A Deep Pie?

What Happens When you Combine Lasagne & A Deep Pie? Vegan Lasagne Pie happens and it’s a beautiful thing.

What’s not to love about a lasagne pie? It’s got lasagne in it, which is awesome and it’s a pie which is also very awesome. This plant-based and vegan pie incorporates all the beautiful layers in lasagne and encloses it in a flaky crust of puff pastry that allows you to serve your lasagne as a slice of pie.

It’s one of the easiest recipes you’ll ever do because it’s a simple as making lasagne just in a round shape.

Vegan Lasagne Pie

For this recipe are we utilising passata and also a lentil mix for the hearty filling to give it some boldness. The cheese component in this lasagne is made from tofu ricotta which allows it to be creamy between each layer.

The topping of this particular recipe incorporates a plant-based cheese from the supermarkets, we used bio cheese for this particular recipe just to give it a creamy cheesy gooiness on the top whilst keeping that creamy tofu ricotta throughout the layers.

Tell us:

Make sure you tag us on Instagram @messy.veggies or Facebook @messyveggies and hashtag #messyveggies if you recreate any of our recipes, we love to see your photos!

Do you like what you’ve seen so far? We sure hope so! Do us a favor, head over to our Facebook page and give it a like, or follow us on Instagram or subscribe to our YouTube channel. You can also follow us and share this and other messy veggies recipes on Pinterest. We’d be so grateful if you did.

 

Vegan Lasagne Deep Pie

Cuisine Australian, Vegan
Keyword tofu, vegan
Prep Time 20 minutes
Cook Time 35 minutes
Author Simon Hall

Ingredients

  • 250 g Lasagne sheets
  • 4-5 sheets Puff pastry depending on size of pie

Filling

  • 400 g Lentils
  • 400 g Red kidney beans
  • 1/2 cup Walnuts
  • 100 g Mushrooms
  • 1 tbsp Smokey Paprika
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 2 tbsp Vegetable gravy powder
  • 1/2 cup Water
  • 400 g Passata

Ricotta Filling

  • 250 g Firm tofu
  • 1 tsp Lemon Juice
  • 1 tbsp Nutritional Yeast

Instructions

  1. Preheat oven to 180ºC. 

  2. Take the puff pastry sheets out of the freezer and let thaw slightly.

The Filling

  1. First step is making the filling, blend up your walnuts, then empty into a large bowl. Blend up the mushrooms and place into the same bowl. Drain the red kidney beans and then blend up and empty into the same bowl.

  2. Combine the paprika, cumin, garlic powder and gravy powder into the same bowl with the other ingredients. Drain the lentils and place into the same bowl. Combine and slowly introduce the water.

  3. Once fully combined, it will look very wet, but pour this into a hot saucepan and cook on high for 5 mins, stirring constantly. Reduce the heat to low and continue to stir until it becomes thick. (5 mins)

Tofu Ricotta

  1. Place all of the ingredients into a food processor and blitz until well combined. It should be creamy, thick and no lumps.

  2. The Pasta Sheets

  3. For perfect lasagna, you need to pre-cook the pasta sheets. It should only be until they are slightly soft and not breaking.

Construction

  1. Grab your cake tin or other vessel, grease the sides with some nuttlex or oil. Then lay your puff pastry into the tin. Cutting slices of puff pastry to line the side walls and leaving a sheet to cover the top.

  2. The first layer will be the filling, followed by the passata, followed by the tofu ricotta and then your first sheet of pasta. Follow the same layers until you reach the top and then cover with puff pastry.

  3. Place the finished pie into the oven for 30-35 mins

  4. When cooked through, take the pie out of the oven and let rest for 10 mins before serving.

Support Messy Veggies for as little as $2 – Every contribution helps support this resource – Thank You

Recent News

Recipes To Try