Meat-free Lasagne - Love Canned Food

Meat Free Lasagne

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July 5, 2019

This hearty one-pot is packed full of our favourite canned vegetables. It's an excellent dish for when you're feeding the whole family. Plus, there's always leftovers.

This delicious recipe was created by Phil Vickery for Love Canned Food.

  • Prep: 25 mins
  • Cook: 45 mins
  • Serves: 4 Servings
Meat-free Lasagne - Love Canned Food


1Heat the oil and sauté the onions for 15 minutes, then add the garlic cook for a further 2 minutes, until it takes a little colour. Add the flour to soak up the oil mix well.

2Next add the chickpeas, borlotti beans and mix well.

3Add the can of tomatoes, tomato puree, stock cube, water, oregano and salt and pepper.

4Bring to the boil and then turn down the heat to a simmer and cook for 15 minutes, take care it may catch slightly, stir occasionally.

5Meanwhile, make the white sauce.

6Heat the milk, whilst that is warming, mix the butter and flour together well, then whisk into the simmering milk, it will thicken almost immediately.

7Add salt, pepper and half the cheese then remove from the heat and keep warm.

8Roughly chop the green beans and stir into the tomato sauce.

9Heat the oven to 190°C gas 5.

10Spoon a little bean sauce into baking dish, roughly 25cm x 25cm (slightly smaller if you have one)

11Place over 4 lasagne sheets to cover well.

12Add a layer of white sauce.

13Add a layer of meat sauce.

14Add the final 4 sheets of pasta and finally top with the rest of the white sauce. (if you are freezing freeze at this point)

15Sprinkle over the rest of the cheese and bake in the pre heated oven for 20-30 minutes.

16Remove from the oven and cool slightly before eating with a large green salad.


400g (8) dried lasagne sheets

For the Sauce

1 x 400g canned green beans, drained

1 x 400g canned chickpeas, drained

1 x 400g canned borlotti beans, drained

1 x 400g canned chopped tomatoes in juice

2 tbsp olive oil

2 small onions, finely chopped

4 garlic cloves, peeled and chopped

2 tbsp flour

1 heaped tbsp tomato puree

1 x 10g vegetable stock cube

10ml water

1 tbsp dried oregano

Salt and pepper

For the White Sauce

600ml milk

35g flour

40g soft butter

Salt and pepper

75g fresh grated Parmesan cheese (or any cheese)


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