Jade's BEST Vegan Sunflower Family Mince's Lasagna and Garlic Bread

Jade's BEST Vegan Sunflower Family Mince's Lasagna and Garlic Bread

Sweet Potato and Harissa Lasagne with Garlic Bread

@jadesgreenkitchen GET A 10% DISCOUNT WITH JADE10 at the CHECKOUT


  • 1 onion, finely diced 
  • 5 cloves of garlic, chopped 
  • 1 sweet potato, peeled, sliced and diced 
  • 2 tbsp of harissa paste 
  • 1 tbsp of dried oregano 
  • 1 can chopped tomatoes 
  • 2 bags of 250g Passata 
  • 1 box of sunflower mince 
  • 1 lemon, juiced 
  • Fresh basil, chopped 
  • Salt 
  • Pepper 
  • Spinach, handful 
  • Lasagne sheets 
  • Panko breadcrumbs 
  • Cracked black pepper (Optional)
  • Dried oregano 

For the white sauce : 

  • 70g Vegan butter 
  • 55g Flour 
  • 500g plant-based milk 
  • 2 tbsp nutritional yeast 
  • 2 tsp Dijon mustard (optional)
  • 1 tsp salt

For the Garlic Bread: 

  • 4 tbsp vegan butter 
  • 2 tbsp of nutritional yeast 
  • 2 cloves of garlic, minced 
  • 1 rosemary, chopped 
  • Bread 


  1. Boil the diced sweet potato for 5 minutes. 
  2. Add a drizzle of oil and diced onions to a heated frying pan. Saute the onion then add the chopped garlic into the pan. 
  3. Add 2 tbsp of harissa paste and 1 tbsp of dried oregano into the pan and mix. 
  4. After mixing, add a can of chopped tomatoes, 250g passata evenly mixed. 
  5. Add one box of sunflower mince to the mix and stir. 
  6. Add another 250g passata and the juice of 1 lemon and let it simmer for 5 minutes. 
  7. Sprinkle the mix with chopped fresh basil and stir. 
  8. Add the boiled sweet potato and season it with salt and pepper. 
  9. Add a handful of spinach and let it simmer while making the white sauce. 

For the white sauce: 

  1. Melt the butter, add 55g of flour, and mix until a thick roux. 
  2. Slowly add 500g plant-based milk while whisking until thick consistency. 
  3. Add 2 tbsp nutritional yeast, 2 tsp of Dijon mustard and 1 tsp of salt and mix.



For the Lasagne:  

  1. Place 1 layer of mince mixture into a tray, add the lasagne sheets on top and place ½ of white sauce, and spread them evenly. Repeat the process until you have fully filled the tray. 
  2. Sprinkle nutritional yeast of top,  panko breadcrumbs, cracked black pepper, and dried oregano. 
  3. Bake in the oven on 180C for 30-45 minutes. 

For the Garlic Bread: 

  1. Add 4 tbsp of vegan butter into a bowl and 2 tbsp of nutritional yeast and mix. 
  2. Add 2 minced garlic cloves and 1 chopped rosemary to the mix and stir. 
  3. Slice your bread into even pieces and add the butter spread on both sides of the bread. 
  4. Grill for 5 minutes on each side. 
  5. Then serve it together with your lasagne.  

Tip: Add water if the onions begin to stick to the pan not oil. 

Credit Jade @jadesgreenkitchen