BOSH! Recipe Video

Potato Lasagne

This dish is like the lovechild of a lasagne and a moussaka with a load of cheeky potatoes added to the mix. Because everyone loves potatoes.


2kg Maris Piper Potatoes (peeled and finely sliced)
2 tsp Salt (for water)
2 tsp Olive Oil (for water)

150g cashew nuts (soaked)
450ml unsweetened plant-based milk
50g dairy-free butter
25g plain flour
25g nutritional yeast
2 tsp onion powder
1⁄2 lemon
100ml water

Roast Veggies Layer:
2 Aubergines (cut into 1cm cubes)
2 Courgettes (cut into 1cm cubes)
2 Peppers (cut into 1cm cubes)
4 cloves Garlic
1 tbsp Olive Oil
2 tsp Salt
2 tsp Pepper

2 jars (4 cups) good ready made Tomato Sauce
1 cup Dairy Free Cheese (grated)
1 tbsp Dairy Free Butter (for greasing)
2 tbsp balsamic Glaze
1/2 cup basil (finely sliced)


1. Put the slices of potato in a sauce pan, cover the slices of the potatoes with water, put the pan on a stove, bring the water to the boil and cook the slices for 5 minutes

2. Use a wide slotted spoon to remove the potatoes from the saucepan and lay them out on kitchen roll to soak up the excess water

3. Lay the cubes of vegetables over 2 baking trays, sprinkle over the garlic cloves, seasoning and drizzle over the olive oil

4. Put the tray in the oven and roast the vegetables for 25 minutes at 180C

5. Warm the plant-based milk in the microwave for 1 minute

6. Put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts

7. Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste

8. Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce

9. Add the nutritional yeast and the onion powder to the pan and stir it until it’s well mixed and take the pan off the heat

10. Pour the cashews, water and lemon juice into a liquidiser and whizz it up until you have Cashew cream

11. Pour the bechamel sauce from the saucepan into the liquidiser and blend everything together until you have a creamy bechamel

12. Pour the Bechamel into bowl and leave to one side

13. Grease the lasagne dish with dairy free butter

14. Place a layer of overlapping potato slices at the bottom of the dish and season with salt and pepper

15. Pour a layer of bechamel over the potato slices

16. Pour a layer of roast vegetable cubes over the bechamel

17. Drizzle 1/2 tbsp balsamic glaze over the vegetables

18. Sprinkle 2 tbsp of Basil leaves over the top of the vegetables

19. Pour 1 cup of tomato sauce over the basil leaves

20. Sprinkle 1/4 cup dairy free cheese over the top of the tomato sauce

21. repeat the process until you’re left with a layer of bechamel-covered potato slices

22. Season the top of the lasagne with salt and pepper, cover the top of the lasagne with foil and put it in the oven, at 180C for 30 minutes

23. Remove from the oven and serve with a side salad

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