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Are you looking for the perfect recipe to make vegan lasagna? Then you're in the right place! This lasagna is easy to make, super delicious, and, icing on the cake, it can be prepared ahead of time and then put in the oven when you want to bake it.
This lasagna is filled with creamy bechamel, vegan mozzarella, and mushroom or lentil bolognese. In the lasagna you see in this blog-post I used my mushroom bolognese but if you prefer you can also use my lentil bolognese. Both are absolutely delicious!
Before you jump to the recipe that you will find at the end of this page I suggest you read this blog-post carefully. In fact, I will explain how to substitute ingredients, how to store the lasagna and other important things.
Jump to:
- Ingredients
- vegan pasta sheets (fresh or dry)
- Vegan Bolognese Sauce
- Vegan Bechamel Sauce
- Vegan Mozzarella
- Lasagna Sheets
- Assembling Lasagna
- How to make Lasagna ahead
- How to store lasagna leftovers
- How to reheat lasagna leftovers
- More recipes you may like:
- If you try this recipe for vegan lasagna ...
- 📖 Recipe
- 💬 Reviews
Ingredients
This recipe for vegan lasagne is pretty much easy to make. There are no difficult steps and all you need to have in order to make this recipe are the following 13 ingredients.
- champignons or lentils
- onion
- carrot
- celery stick
- tomato paste
- red wine
- pelati
- vegan butter
- all-purpose flour
- soy milk
- nutmeg
- vegan mozzarella
vegan pasta sheets (fresh or dry)
Vegan Bolognese Sauce
One of the fundamental elements of a lasagna is the bolognese sauce. This recipe is totally vegan, so we will not use any minced meat to make the bolognese. Instead we will use either chopped mushrooms or lentils.
Both variations result in a delicious bolognese. The only difference is that the lentil bolognese is slightly easier and quicker to prepare, while the mushroom bolognese is a little more tedious to make (due to having to chop the mushrooms) but turns out slightly more flavorful.
Choose the one you prefer. Here I leave links for you to take a look at them: mushroom bolognese, lentil bolognese.
Vegan Bechamel Sauce
The second essential element for a delicious lasagna is the bechamel sauce.
Making a vegan bechamel sauce is super easy. We replace cow's milk with soy milk (be careful to use unsweetened soy milk!) and cow's butter with vegetable butter.
The recipe is the same as the traditional one: we melt the butter, add the flour and mix well. Little by little we stir in the milk and, always mixing, bring the mixture to a boil. Once we reach a creamy, lump-free sauce, we add salt, pepper and nutmeg.
In case the sauce has lumps we can blend it for a few seconds.
Vegan Mozzarella
Some people put mozzarella in their lasagna and some people don't. I prefer to add it because it gives a touch of flavor.
You can use any plant-based mozzarella of your liking, I used the delicious plant-based mozzarella from the Züger Frischkäse AG.
Lasagna Sheets
To make this recipe for vegan lasagna you can use either fresh or dry lasagna sheets.
If you want to make them by hand, I recommend following my recipe for vegan manicotti (the pasta sheets are the same).
If you use dry lasagna sheets, I recommend you follow the packaging instructions on how to use/bake them.
Also, be careful because some lasagna sheets contain eggs and some do not. So if you want to make vegan lasagna, read the ingredient list carefully.
Assembling Lasagna
Assembling lasagna is super easy. We start by spreading an even layer of bolognese sauce over the base of an oven-proof dish.
Then, we place a layer of pasta sheets on top. Next, we spread over a layer of béchamel and repeat the process until both sauces are finished.
Finish with a layer of white sauce and sprinkle with olive oil and black pepper.
How to make Lasagna ahead
If you want to make lasagna in advance, you can do it without any problems. Once you've assembled it, allow it to cool to room temperature.
Next, cover it with plastic wrap and put it in the refrigerator (if you want to bake it the next day) or freeze it (if you want to bake it more than a day later).
In case you freeze the lasagna, let it thaw in the refrigerator for 24 hours before baking it in the oven.
How to store lasagna leftovers
If you have leftover lasagna, don't throw it away. Put it in an air-tight container and store it in the refrigerator for up to 3-4 days.
How to reheat lasagna leftovers
You can reheat lasagna leftovers with no problems. Preheat the oven to 180 °C (360 °F) and bake it for 15 minutes until hot and crispy.
Serve straight away.
More recipes you may like:
- Sesame crusted Mushroom Pie
- Vegan Chickpea Nuggets
- The Ultimate Vegan Wellington
- Vegan Mushroom Pasta
If you try this recipe for vegan lasagna ...
Please let me know! Leave a comment, rate the recipe and don't forget to tag a photo with #carlocao or #vegaliciously on Instagram or Tiktok.
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📖 Recipe
Best recipe for vegan lasagna
Carlo Cao
Are you looking for the perfect recipe to make vegan lasagna? Then you're in the right place! This lasagna is easy to make, super delicious, and, icing on the cake, it can be prepared ahead of time and then put in the oven when you want to bake it.
4.91 from 11 votes
Print Recipe Pin Recipe
Prep Time 2 hours hrs 30 minutes mins
Cook Time 45 minutes mins
Baking Time 35 minutes mins
Total Time 1 hour hr 49 minutes mins
Course Main Course
Cuisine Italian
Servings 6
Ingredients
Bolognese
- 2 tablespoons olive oil
- 1 kg ((35 oz)) mushrooms finely chopped OR 200 g ((7 oz)) red lentils
- 1 onion chopped
- 1 carrot chopped
- 1 stick of celery chopped
- 1 tablespoon tomato paste
- 200 ml red wine ((⅘ cup))
- 500 g pelati ((17½ oz))
Bechamel
- 120 g vegan butter ((4¼ oz))
- 120 g white flour ((4¼ oz))
- 1000 ml soy milk unsweetened (( 4 cups))
- 2 teaspoon salt
- ½ teaspoon nutmeg
Pasta sheets & vegan cheese
- 2 vegan mozzarella cut into thin slices
- 400 g vegan lasagna sheets ((14 oz))
Instructions
Bolognese
for the ragout, heat olive oil in a pan.
add onion, carrot and celery and sauté until golden brown.
add mushroom and sauté until all liquid has evaporated, about 15 minutes. If you use lentils do the same but sauté for about 3-4 minutes.
add tomato paste and mix well.
deglaze with red wine and simmer until the wine has completely evaporated.
add pelati, mix well and simmer for about 30 minutes. If you used lentils you might want to add some water from time to time if too dry.
finally, season with salt and pepper and set aside.
Bechamel
For the béchamel sauce, melt butter over low heat.
add the flour and stir vigorously with a whisk so that no lumps form.
Gradually pour in the milk, stirring vigorously.
Let the béchamel simmer briefly until it thickens. 12.
Season with salt, pepper and nutmeg and set aside.
Assembling the lasagna
spread 4 tablespoons of ragout in a large baking dish. Place lasagna sheets on top and cover with ¼ of the béchamel, ragu and mozzarella. Repeat the process until everything is used up (about 4 layers). Important: bechamel sauce should be the last layer.
finally put the mold in the oven at 200 °C (400 °F) for 35 minutes.
Keyword béchamel, bolognese, lasagna, mozzarella
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