Tastiest Vegan Lasagna Recipe Ever!

This is your Traditional Lasagna Recipe – Vegan Edition! The mothership has landed. It’s Lasagna — Low-fat, vegan, and oil-free! Can someone say MAMMA MIA?!

This dairy-free, veggie-packed lasagna is definitely one of the best vegan recipe finds. And it’s definitely one of those showstopper recipes you want to try out at your next dinner party to WOW all those vegan skeptics. This vegan lasagna recipe makes lasagna by far the greatest, guilt-free comfort food of all.

This version leaves you satisfied and ready to take on the world. It is the ultimate healthy indulgence, it is not only vegan, but gluten free and low fat and just generally very smug about how nutritious it is. It tastes so indulgent with its warm, creamy sauce and gorgeous toppings, you’ll find yourself in cloud nine with each bite of this hereby goodness. You can also try tasty and yummy recipe, vegan Zucchini for your meals.

The Best & Tastiest Vegan Lasagna Recipe (Ever!)

Tully ZanderAuthorTully ZanderCategoryDifficultyIntermediate

Diary Free, Gluten Free, Quick & Easy!

Tastiest Vegan Lasagna Recipe Ever!

Yields4 Servings
Prep Time50 minsCook Time20 minsTotal Time1 hr 10 mins

For the Vegan Style Diary Free Béchamel Sauce
 30 g Cornstarch
 2 pinches Nutmeg
 2 pinches Black Pepper
 ¼ tsp Salt
 ½ l Non-dairy milk (Click Here for Vegan Milk Alternatives)
 10 g Vegan Butter (optional)
For the Meat Free Filling
 100 g Soy mince
 30 g Carrots
 30 g Onions
 30 g Celery
 680 g Tomato Passata
 2 cups Water
 ½ tsp Garlic Granules
 ½ tsp Miso Paste
 ¼ tsp Baking Soda (optional)
 1 pinch Black Pepper
 1 tsp Chopped Rosemary

1

Dice the carrots, the onions and the celery and place aside.

2

(To make the vegan béchamel sauce) Place a saucepan on medium heat, pour in the dry ingredients and then the non-dairy vegan milk. Whisk the ingredients to properly diffuse the starch, once that’s done, swap out the whisk for a spatula.

3

Add the vegan butter in the warm milk, keep stirring to dissolve. And continue stirring until the sauce thickens and starts boiling, then turn off the heat and allow to cool completely.

4

(To make the tomato sauce) Place a pan over medium heat and pour in the onions, carrots, celery, passata and water to the pan. Instead, you can also bring ketchup from the market. Learn which ketch ups are vegan with this blog post

5

Add the garlic granules, miso paste and baking soda.

6

When the sauce reaches boiling point, cover the pan with a lid, turn it down to minimum heat and cook for 15 minutes. Make sure to adjust cooking time to prevent your passata from becoming excessively dense.

7

While you are doing this, you can rehydrate your soy mince. Place the soy mince into a bowl, cover it in boiling water and let it rest for a full minute. Then, drain and squeeze out the excess water.

8

Once the time has elapsed for the sauce, remove the lid and add in the soy mince, chopped rosemary and black pepper.

9

Stir all the ingredients together, bring the sauce back to boiling point, cover the pan with the lid and allow the sauce to cook for another 15 minutes over minimum heat.

10

Once the time has elapsed, turn off the heat and let the sauce cool down completely before using it. Make sure to adjust salt if necessary!

11

Preheat oven to 180°C.

12

To build the lasagna, pour some of the ragù followed by some of the béchamel into the dish, and spread evenly.

13

Next, place a layer of pasta on top of this, add more ragù and béchamel on top of it. You can also add a layer of vegan cheese out of these alternatives to top off this layer. Or you can also use cottage cheese prepared in this post instead orf your normal vegan cheese.

14

Repeat until you run out of ingredients. To finish, add a nice thick layer of béchamel sauce and meltable vegan cheese on top of the last layer.

15

Bake it in the preheated oven for 30 minutes. Let it rest for 10-15 minutes before serving.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 378Calories from Fat 63
% Daily Value *
Total Fat 4g7%
Saturated Fat 0.5g3%
Trans Fat 3.5g
Sodium 683mg29%
Potassium 520mg15%
Total Carbohydrate 63g21%
Dietary Fiber 9.5g38%
Sugars 13g
Protein 22g44%

Vitamin A 10%
Vitamin C 45%
Calcium 11%
Iron 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

For the Vegan Style Diary Free Béchamel Sauce
 30 g Cornstarch
 2 pinches Nutmeg
 2 pinches Black Pepper
 ¼ tsp Salt
 ½ l Non-dairy milk (Click Here for Vegan Milk Alternatives)
 10 g Vegan Butter (optional)
For the Meat Free Filling
 100 g Soy mince
 30 g Carrots
 30 g Onions
 30 g Celery
 680 g Tomato Passata
 2 cups Water
 ½ tsp Garlic Granules
 ½ tsp Miso Paste
 ¼ tsp Baking Soda (optional)
 1 pinch Black Pepper
 1 tsp Chopped Rosemary

Directions

1

Dice the carrots, the onions and the celery and place aside.

2

(To make the vegan béchamel sauce) Place a saucepan on medium heat, pour in the dry ingredients and then the non-dairy vegan milk. Whisk the ingredients to properly diffuse the starch, once that’s done, swap out the whisk for a spatula.

3

Add the vegan butter in the warm milk, keep stirring to dissolve. And continue stirring until the sauce thickens and starts boiling, then turn off the heat and allow to cool completely.

4

(To make the tomato sauce) Place a pan over medium heat and pour in the onions, carrots, celery, passata and water to the pan. Instead, you can also bring ketchup from the market. Learn which ketch ups are vegan with this blog post

5

Add the garlic granules, miso paste and baking soda.

6

When the sauce reaches boiling point, cover the pan with a lid, turn it down to minimum heat and cook for 15 minutes. Make sure to adjust cooking time to prevent your passata from becoming excessively dense.

7

While you are doing this, you can rehydrate your soy mince. Place the soy mince into a bowl, cover it in boiling water and let it rest for a full minute. Then, drain and squeeze out the excess water.

8

Once the time has elapsed for the sauce, remove the lid and add in the soy mince, chopped rosemary and black pepper.

9

Stir all the ingredients together, bring the sauce back to boiling point, cover the pan with the lid and allow the sauce to cook for another 15 minutes over minimum heat.

10

Once the time has elapsed, turn off the heat and let the sauce cool down completely before using it. Make sure to adjust salt if necessary!

11

Preheat oven to 180°C.

12

To build the lasagna, pour some of the ragù followed by some of the béchamel into the dish, and spread evenly.

13

Next, place a layer of pasta on top of this, add more ragù and béchamel on top of it. You can also add a layer of vegan cheese out of these alternatives to top off this layer. Or you can also use cottage cheese prepared in this post instead orf your normal vegan cheese.

14

Repeat until you run out of ingredients. To finish, add a nice thick layer of béchamel sauce and meltable vegan cheese on top of the last layer.

15

Bake it in the preheated oven for 30 minutes. Let it rest for 10-15 minutes before serving.

Vegan Lasagna Recipe

Vegan Lasagna Tips & Tricks

1. The Soy mince can easily be substituted with any other plant-based protein of your preference. You can substitute with other vegan meat products, which I haven’t reviewed but you can read more information about vegan products here.

2. You can easily use any non-dairy vegan milk for this dish, using soy milk is not mandatory. Other vegan milk options are included here.

3. Baking soda was used to lower the acidity of the tomato sauce. It is not necessary if the sauce you are using is not too acidic.

4. Butter in the vegan lasagna recipe is optional. It is used to add thickness to the vegan béchamel sauce but if you prefer not to use it, the recipe will turn out fine without it.

Tully Zander

My life literally revolves around optimum health and sustainable living by being a devotional vegan. My mission is to create a community of like minded vegans to go forth in creating a better and brighter world for humans, animals and the planet. Just like Gandhi once said: “The greatness of a nation and it’s moral progress can be judged by the way its animals are treated.” – Gandhi

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