Vegan Lasagna Recipe

Being vegan doesn’t mean you forego indulging yourself with hearty dishes.

And this vegan lasagna is one fantastic way to give you and your loved ones a tasty treat.

Many people are wary of making lasagna because it’s notoriously fussy and time-consuming to make.

The good news is this vegan version is super easy!

With a few tricks to help save time in the kitchen, you can have a veggie-packed filling with a creamy béchamel sauce to match.

To make the most satisfying vegan lasagna, here’s what you need:

Vegan Lasagna

This vegan lasagna recipe is super easy to make, with a veggie-packed filling and a creamy béchamel sauce to match.

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Nutrition Facts

Vegan Lasagna

Amount Per Serving

Calories 367 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 7g 35%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 2642mg 110%

Potassium 729mg 21%

Total Carbohydrates 51g 17%

Dietary Fiber 10g 40%

Sugars 11g

Protein 14g 28%

Vitamin A 109%

Vitamin C 65%

Calcium 9%

Iron 24%

* Percent Daily Values are based on a 2000 calorie diet.

Course

Main Dish

Cuisine

Italian, Vegan, Vegetarian

Prep Time

30 Minutes

Cook Time

120 Minutes

Servings

Servings MetricUS Imperial

Ingredients

Bechamel Sauce

• 2 tbsp coconut oil
• 450 ml soy milk
• 50 grams all-purpose flour
• 1 tsp nutmeg
• 1 tbsp salt
• 1 tbsp pepper

Tomato Sauce

• 1 onion large, chopped
• 2 cloves garlic chopped
• 1 tbsp tomato paste
• 7 cherry tomatoes Cut into quarters
• 600g Chopped Tomatoes Approx. 1.5 Cans
• 1 handful basil Chopped
• 1 tsp oregano
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp pepper

Vegan Cheese

• 3 tbsp Cashew Butter
• 150 ml soy milk
• 2 tbsp nutritional yeast
• 2 tsp salt
• 1 tsp oregano

Other Ingredients

• 1 zucchini Thinly Sliced
• 1 eggplant Thinly Sliced
• 1 Clove Garlic Chopped
• salt
• coconut oil
• pepper
• sweet potato Cut into Thick Slices (4mm)
• Lasagna Sheets

Garnish

• Parsley or Basil Chopped
• Nuts (e.g. almonds)

Course Main Dish Cuisine Italian, Vegan, Vegetarian Prep Time 30 Minutes Cook Time 120 Minutes Servings Servings MetricUS Imperial Ingredients Bechamel Sauce 2 tbsp coconut oil 450 ml soy milk 50 grams all-purpose flour 1 tsp nutmeg 1 tbsp salt 1 tbsp pepper Tomato Sauce 1 onion large, chopped 2 cloves garlic chopped 1 tbsp tomato paste 7 cherry tomatoes Cut into quarters 600g Chopped Tomatoes Approx. 1.5 Cans 1 handful basil Chopped 1 tsp oregano 1 tsp olive oil 1 tsp salt 1 tsp pepper Vegan Cheese 3 tbsp Cashew Butter 150 ml soy milk 2 tbsp nutritional yeast 2 tsp salt 1 tsp oregano Other Ingredients 1 zucchini Thinly Sliced 1 eggplant Thinly Sliced 1 Clove Garlic Chopped salt coconut oil pepper sweet potato Cut into Thick Slices (4mm) Lasagna Sheets Garnish Parsley or Basil Chopped Nuts (e.g. almonds)

Votes: 0 Rating: 0 You: Rate this recipe! Nutrition Facts Vegan Lasagna Amount Per Serving Calories 367 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 7g 35% Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 2642mg 110% Potassium 729mg 21% Total Carbohydrates 51g 17% Dietary Fiber 10g 40% Sugars 11g Protein 14g 28% Vitamin A 109% Vitamin C 65% Calcium 9% Iron 24% * Percent Daily Values are based on a 2000 calorie diet.

Instructions

1. Heat the up oven at 200 degrees. While the oven is preheating, prepare the tomato sauce. Put some oil and fry the garlic and onions until golden brown. Then add tomato paste, cherry tomatoes and salt. Add the chopped tomatoes with a bit of water (about 100ml). After letting it simmer for a few mintues, add oregano, basil with salt and pepper. Cook until the sauce gets a thick consistency.
2. Heat the up oven at 200 degrees. While the oven is preheating, prepare the tomato sauce. Put some oil and fry the garlic and onions until golden brown. Then add tomato paste, cherry tomatoes and salt. Add the chopped tomatoes with a bit of water (about 100ml). After letting it simmer for a few mintues, add oregano, basil with salt and pepper. Cook until the sauce gets a thick consistency.
3. For the béchamel sauce, heat the coconut oil and add flour. Stir well and as you continue, slowly add a quarter of the soy milk. Keep stirring until it starts to thicken. Repeat the process two more times. Season with salt, pepper and nutmeg and then set aside.
4. For the vegetables, heat up a pan with oil and add garlic. When it turns brown, add the zucchini and eggplant. Season with salt and pepper.
5. Layer the lasagna on a 30 cm x 18 cm pan. Heat up your béchamel sauce again to make sure it’s not too thick. Add some water and soy milk to make it creamy.
6. Put the first layer of lasagna sheets, then add tomato sauce. Put some lasagna sheets again, then a layer of béchamel sauce. A layer of sweet potato goes next, then lasagna sheets, followed by béchamel sauce and tomato sauce.
7. To make the vegan cheese, heat the cashew butter and soy milk then stir. Add nutritional yeast, salt and oregano and keep stirring until it thickens.
8. Spread cheese over your lasagna and bake for about 30-35 mins. Keep an eye on it after 20mins to avoid overcooking. Garnish with chopped herbs and nuts. Serve and enjoy a fabulous meal!

   

Recipe Notes

This is recipe is by Callum Mundine, head of content at Mexican Shred Blend, an Australian-based dairy product manufacturer that specializes in the B2B market. When Callum is not creating content online, he’s in the kitchen experimenting with different flavours and food combinations.

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