This vegan lasagna is cheesy, hearty, and meaty, you won’t believe that it is plant-based. Even non-vegans are obsessed with it!
If you’ve tried our mac and cheese and margarita pizza, then you’ll no doubt love this vegan lasagna recipe.
It tastes like a classic Italian dish but without any animal products whatsoever!
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
- Can vegans eat lasagna?
- Ingredients needed
- How to make a vegan lasagna?
- Flavor variations
- Tips to make the best recipe
- Storage instructions
- More pasta recipes to try
- Frequently asked questions
Can vegans eat lasagna?
Vegans can’t eat regular lasagna because it’s made using meat, cheese, and other dairy products. However, they can eat vegan lasagna because it’s made by substituting vegan ingredients with vegan-friendly ingredients.
This recipe will be a dinnertime staple because it’s:
- Easy. With simple ingredients and easy instructions, this recipe won’t be a hassle, even if you’re a beginner cook.
- Just like the real thing. By using vegan mince and two kinds of vegan cheese, it’s almost an identical replica of a traditional lasagna.
- Family-friendly. It’s a crowd-pleaser, a filling meal when you don’t want to cook many dishes.
What I love the most about this vegan lasagna is how incredible the texture is- the layers of melted cheese, and white and meaty sauce. Seriously, serve these to your friends and no one will know it’s meatless!
This recipe calls for very simple ingredients and pantry staples. Here is what you’ll need:
Vegan meat sauce
- Olive oil. Or any other neutral flavored oil.
- Onion. Finely chopped.
- Garlic. Minced
- Vegan ground beef. Choose a brand that cooks like ground beef. We like to use beyond beef.
- Tomato sauce. Not tomato ketchup!
- Canned tomatoes. I prefer using canned diced tomatoes but fresh ones work.
- Tomato concentrate.
- Italian seasoning.
- Sugar. Just a pinch to balance out all the strong flavors.
- Salt and pepper. To taste.
- Butter. Use good quality vegan butter from a stick, not a spread. I like using Miyokos creamery.
- All-purpose flour. To thicken the sauce.
- Milk. Plant-based milk, such as coconut milk, soy milk, etc.
- Vegan cheese. I used Violife cheddar that I grated myself, but any vegan cheese that melts well works.
- Lasagna sheets. Use whole-wheat lasagna noodles.
- Vegan cheese. I used a mix of vegan mozzarella cheese and cheddar cheese.
- Parsely. Fresh and finely chopped.
How to make a vegan lasagna?
Follow the instructions below to make delicious vegetarian lasagna:
Step 1: Prepare the meat sauce
Take a large pot and heat some oil in it over medium heat. Add the garlic and onions and cook until soft. Then, add a vegan ground beef substitute.
Now, add tomato sauce, crushed tomatoes, and dried herbs. Mix everything well and let it simmer for a while. Finally, add salt, pepper, and sugar, if required. Cover the pot and let it cook for 15 minutes with occasional stirring until a thick sauce forms.
Step 2: Prepare white sauce
Put a large pot over medium heat and melt butter in it. Add flour until it forms a paste. Put the pot back on the flame, add milk and mix slowly to make a lump-free and creamy sauce. Then, fold through the cheese.
Step 3: Assemble and bake lasagna
Preheat oven to 350F. Add a spoonful of meat sauce to the baking dish, and cover with lasagna. Add some meat sauce, some white sauce, and some cheese. Repeat the layers and add the remaining cheese as a topping. Bake for 20 minutes or until brown and bubbling.
To enjoy a different flavor of vegan lasagna every time, here are some flavor variations that you’ll love:
- Add some veggies. You can add any of your favorite veggies to amp up the nutrients. Sliced eggplant, zucchini, and even mushrooms are all fantastic additions.
- Use marinara sauce. If you don’t want to make your own vegetarian meat sauce from scratch, use your favorite jarred sauce.
- Add some tofu. Blended silken tofu replicates ricotta cheese, so add some between the layers to amp up the protein.
Tips to make the best recipe
- If you want to add veggies to your lasagna, make sure to add fresh vegetables for the best flavor. Frozen vegetables will make the base watery.
- If you notice the top of the lasagna browning too soon, cover the baking dish with tin foil.
- Make sure that the baking dish is deep, so the layers get enough space to rise while baking.
To store. Place the leftovers in airtight containers to store for up to 4 days.
To freeze. Either freeze the lasagna in its dish or portion it into single servings. Frozen lasagna will keep well for up to 6 months.
Reheating. You can reheat it in the microwave for 20-30 seconds or in a pre-heated oven.
More pasta recipes to try
Frequently asked questions
Mostly, lasagna has at least 3 layers, but you can add more layers in you want.
Usually, the base of the lasagna would be a thin layer of marinara or “meat” sauce.
Best Vegan Lasagna
Vegan meat sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 2 lbs ground beef substitute I used Beyond Beef
- 24 ounces tomato sauce
- 14 ounces diced tomatoes canned
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasonings
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup vegan butter
- 1/4 cup flour
- 3 1/4 cups soy milk or milk of choice
- 1 cup vegan cheddar cheese
- 13 ounces lasagna sheets fresh not dry
- 3 1/2 cups vegan mozzarella cheese
- 1/2 cup vegan cheddar cheese
- Preheat the oven to 180C/350F.
- Heat oil in a non-stick pan and place over medium heat. Once hot, add the garlic and onion and cook until fragrant. Add the ground beef substitute and cook until no longer pink.
- Add the remaining sauce ingredients and bring to a boil. Once it starts to boil, reduce the heat to low and let everything simmer, covered, for 15 minutes.
- Once the sauce is done, prepare the white sauce. Add vegan butter into a small saucepan and place over medium heat. Once melted, whisk in the flour until a paste forms. Slowly whisk in the milk, half a cup at a time. Continue letting it simmer until it has thickened. Fold through the vegan cheddar cheese until fully incorporated.
- Lightly grease a large baking dish. Spread a thin layer of the vegan meat sauce to the bottom. Cover with lasagna sheets then add a generous layer of the meat sauce. Add some white sauce, then a sprinkle of cheese. Repeat the process until all the lasagna sheets and sauce is used up. Sprinkle the top with the remaining cheeses.
- Bake for 20-25 minutes, or until the cheese is bubbling.
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