Omnia Oven Recipe - Vegan Lasagna (2024)

Omnia Oven Recipe - Vegan Lasagna

Lasagna is one of those good old pub grub favourites - it was certainly one I always had as atreat after a day out in the mountains. Believe it or not - it's a recipe that I have never actually tried to make myself in a standard kitchen as it looked complicated and time consuming. I had also heard it was difficult to get the pasta to cook through well. Well - this certainly does not seem the case cooking it in an Omnia oven!

It's actually surprisingly simple to make and my goodness does it taste really good! It all cooks really well on the stove and so far I've not had a problem with the pasta not being cooked through.

Before attempting to cook a lasagna in the van I had the added complication of trying to make the recipe vegan. This, as it turns out with most recipes, was not actually that difficult. I decided the easiest way to transform it was to use soya mince and mix that with a whole heap of delicious vegetables. As for the white sauce - all I needed to do was to make it using soya milk.

Here is our vegan lasagna recipe which we cook on the stove in an Omnia. If you have a standard ovenyou can just use an oven proof dish instead of the Omnia tin:

Vegan Lasagna Ingredients (Serves 4)

- 1large onion (diced)

- 1 carrot (diced)

- 1 tin chopped tomatos

- 1 red pepper (diced)

- 150g mushrooms (White or chestnut) (thinly sliced)

- 2 garlic cloves crushed

White Sauce Ingredients

- 100g plain flour

- 2 tbsp olive oil

- 800ml ofSoya milk (or almond/oat milk)

- 3 tbs B12 yeast flakes

- 1/4 tsp ground nutmeg

- Salt and pepper

Vegan Lasagna Method

1. Heat olive oil in a large saucepan on a medium heat and fry the onion for 5 minutes until softened. Add the carrot, mushrooms, pepper and soya mince and cook for a further 10 minutes stirring often.

2. Add the garlic and cook for 30 seconds then add the lentils, tinned tomatoes, tomato paste, oregano, crumbled stock cube and then refill the tin of tomatoes with water and add that to the mixture. Turn the heat to low and simmer for 15 minutes adding the soy sauce in about half way through. Stir every now and then to prevent sticking.

3. Whilst the ragu is simmering you can make the white sauce. Heat the oil in a saucepan and then add the flour stirring constantly for 60 seconds. Then stir in the milk, B12 flakes, nutmeg and season with salt and pepper.

4. Keep the white sauce on a low heat and start to simmer whilst whisking constantly to prevent any lumps forming. Whisk for 5 minutes until it's thickened and is smooth.

5. Once the ragu has simmered and thickened place 1/3 of the mixture in the base of the Omnia tin (ideally with a liner). Cover with single layer of lasagne sheets (you will need to break them up to make them fit into the Omnia shaped pan - it's like a fun jigsaw!). Then add another 1/3 of the ragu and another layer of lasagna.

6. Pour over half the white sauce over the 2nd lasagna layer and then top with the final 1/3 of the ragu mixture. Place a final layer of lasagna on and then a good helping of the white sauce (don't worry if you have some left - it's nice reheated alongside the lasagna when served!). Finally sprinkle the vegan cheese over the top.

7. Bake in the Omnia for 30-35 minutes on a medium flame until the topping has nicely browned.

We cook and bake all our cakes and all our food which needs oven cooking in anOmnia oven. It’s a fantastic bit of kit that allows you to oven cook on the stove and so you don’t have to have a built in oven.

To see some of our favourite bakes and cooking recipes that we have used the Omnia oven for see our blogs here:

Easy campervan cake bakes

Easy campervan cooking recipes

Omnia Oven Recipe Blog

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