Vegan Lasagna
This vegan lasagna recipe is super easy to make, with a veggie-packed filling and a creamy béchamel sauce to match.
Servings Prep Time
6Servings 30Minutes
Cook Time
120Minutes
Servings Prep Time
6Servings 30Minutes
Cook Time
120Minutes
Ingredients
Bechamel Sauce
  • 2 tbsp coconut oil
  • 450ml soy milk
  • 50grams all-purpose flour
  • 1tsp nutmeg
  • 1tbsp salt
  • 1tbsp pepper
Tomato Sauce
  • 1 onionlarge, chopped
  • 2cloves garlicchopped
  • 1tbsp tomato paste
  • 7 cherry tomatoesCut into quarters
  • 600g Chopped TomatoesApprox. 1.5 Cans
  • 1handful basilChopped
  • 1 tsp oregano
  • 1tsp olive oil
  • 1tsp salt
  • 1tsp pepper
Vegan Cheese
  • 3tbsp Cashew Butter
  • 150ml soy milk
  • 2tbsp nutritional yeast
  • 2tsp salt
  • 1tsp oregano
Other Ingredients
  • 1 zucchiniThinly Sliced
  • 1 eggplantThinly Sliced
  • 1 Clove GarlicChopped
  • salt
  • coconut oil
  • pepper
  • sweet potatoCut into Thick Slices (4mm)
  • Lasagna Sheets
Garnish
  • Parsley or BasilChopped
  • Nuts(e.g. almonds)
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.