1. Pre heat the oven to 200C
  2. Pour olive oil in to the frying pan and fry the mince until it starts to brown; season with a bit of salt and pepper.
  3. Once the mince looks cooked add the jars of tomato sauce and leave to sit whilst you make the béchamel
  4. Heat the milk in a sauce pan, add some salt and pepper, the butter and mustard. When it is almost boiling add the cornflour mix – keep stirring with a whisk and it should start to thicken up. If not, add a little more cornflour (pre-mixed with a small bit of milk to keep it smooth).
  5. Once the sauce has thickened add in the grated cheese.
  6. Pour a layer of the tomato and mince sauce into a lasagne dish, then dry lasagne sheets. Repeat to create 3 layers, then pour on the béchamel sauce for the top layer.  (You don’t need to grate any cheese on top as it makes a nice crispy layer anyway).
  7. Place in the oven for 30 mins. Remove from the oven and let it sit for 5 mins. Enjoy!

Recipe provided by @veggiewonderwoman

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Cooking Time: 45 mins

Drizzle of olive oil

2 packs of Meatless Farm mince

2 jars of tomato lasagne sauce

1 pack dry lasagne sheets


For the béchamel sauce

400ml vegan milk

2 large tbsp of vegan butter

1 tsp mustard

1/2 block of vegan cheddar, grated

2 tbsp corn flour mixed with a bit of the milk