Chilli Non Carne Lasagne! 🤯 (Ultimate Vegan Fusion Recipe)

When looking for a hearty, warming meal to feed the family with, there’s often two show-stopping recipes we turn to: chilli and lasagne. So we thought, why not combine them!

It may sound a little mad, and perhaps it is, but this chilli lasagne is absolutely amazing. The wonderful textures and spices in the chilli perfectly compliment the rich, creamy béchamel. We implore you to try this recipe! With all the classic flavours of a chilli in the structure of a lasagne, you’ll be coming back for seconds for sure.

Ingredients

Mushroom Mince
400g mushrooms
1 tbsp olive oil
Salt and pepper to taste

Chilli Ragu
1 tbsp olive oil
2 red onions
4 garlic cloves
2 red chillies
10g coriander stalks
1 stick celery
1 red pepper
1 tsp chilli powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp cinnamon
1/2 tsp oregano
1 bay leaf
1 tablespoon tomato puree
250ml red wine
2 tsp soy sauce
1 tsp balsamic vinegar
800g (2 cans) chopped tomatoes
400g tin black beans
400g tin kidney beans
1.5 tsp maple syrup
10 g dark chocolate
20g coriander leaves
200ml vegetable stock
Salt and pepper to taste

Bechamel
125ml olive oil
125g flour
1250ml unsweetened plant-based milk
11⁄2 tbsp nutritional yeast
1 tsp chilli powder
1 tsp cumin
½ tsp cinnamon

Everything Else
200g vegan cheese
500g dried lasagne sheets
1 jalapeno
Salad leaves

Method

First, prepare the veggies | Mince the mushrooms in a food processor | Peel and dice the red onions | Finely grate the garlic | Trim, halve, de-seed and dice the chillies | Pick the coriander leaves and dice the stalks | Trim and finely slice the celery | Trim, halve, core and dice the pepper | Drain the beans

Now, cook the mushrooms | Warm a splash of olive oil in a saucepan over a medium heat | Add the mushrooms and a pinch of salt and pepper to the pan and stir for 5-6 minutes | Take the pan off the heat, transfer the mushrooms to a plate and set to one side

Now, prepare the chilli | Warm the olive oil in a large saucepan over a medium heat | Add the onions and a pinch of salt to the pan and stir for 2-3 minutes | Add the garlic, chillies and coriander stalks to the pan and stir for 2 minutes | Add the celery and pepper to the pan and stir for 4-5 minutes

Now for some flavour! | Add the chilli powder, cumin, smoked paprika, cinnamon, oregano and bay leaf to the pan and stir for 1 minute to combine and coat | Add the tomato puree to the pan and stir for 1 minute | Add the red wine, balsamic vinegar and soy sauce to the pan, stir to combine and leave to simmer for 3-4 minutes, stirring occasionally to prevent catching

Time to bulk out the chilli | Add the chopped tomatoes to the pan, stir to combine and simmer for 5-6 minutes, stirring occasionally | Add the beans, maple syrup, chocolate and mushrooms to the pan, stir to combine, reduce the heat and leave to simmer for 10 minutes, stirring occasionally | Remove the bay leaf, stir the coriander leaves into the chilli | Add the stock, stir to combine and take the pan off the heat | Taste and season to perfection with salt and pepper

Now, make the bechamel | Warm the olive oil in a saucepan over a medium heat | Add the flour and whisk for 3–5 minutes | Gradually add the milk, stirring constantly | Add the nutritional yeast, chilli powder, cumin, cinnamon and whisk until smooth | Bring to the bechemal to the boil then lower the heat and simmer until the béchamel thickens to the consistency of custard | Taste and season

Now, build the lasagne | Slice the jalapeno | Spread a quarter of the ragu into the lasagne dish | Spoon over a quarter of the béchamel | Cover with lasagne sheets, breaking them if necessary to make a complete layer with no gaps | Repeat three times, reserving some béchamel to cover the top completely | Garnish with a few sliced jalapeno chillies | Cover with foil and put on the lowest shelf of the oven | Bake for 50 minutes | Remove the foil and bake for a further 15 minutes | Leave to stand for 10 minutes before serving with the salad leaves

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