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vegan lasagna recipe.

Vegan Lasagna

Crazy Vegan
This vegan lasagna is cheesy, hearty, and meaty, you won't believe that it is plant-based. Even non-vegans are obsessed with it!
5 from 8 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 470 kcal

Ingredients
  

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

White sauce

  • 1/4 cup vegan butter
  • 1/4 cup flour
  • 3 1/4 cups soy milk or milk of choice
  • 1 cup vegan cheddar cheese

Lasagna

  • 13 ounces lasagna sheets fresh not dry
  • 3 1/2 cups vegan mozzarella cheese
  • 1/2 cup vegan cheddar cheese

Instructions
 

  • 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.

Notes

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.
TO REHEAT: You can reheat it in the microwave for 20-30 seconds or in a pre-heated oven. 

Nutrition

Serving: 1servingCalories: 470kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 47mgSodium: 971mgPotassium: 698mgFiber: 5gSugar: 6gVitamin A: 763IUVitamin C: 13mgCalcium: 165mgIron: 4mg
Keyword vegan lasagna recipe
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