I was never super keen on making lasagna. In fact, this vegan lasagna that you see before you represents my first foray into lasagna making.
Which is not to say that I didn’t test the heck out of this recipe! So my first foray was really like….. four forays, or thereabouts.
The reason I never tried my hand at lasagnas until now, was they always seemed awfully complicated and long-winded endeavours. And, you know me, I like to keep it simple!
So I set out to make a super simple lasagna. The easiest vegan lasagna in the world really. No seriously!
This entire gorgeous dish is ready in 75 minutes and a fair chunk of that time is ‘hands off’.
Which, is still a fair whack of time I’ll admit, it’s not something I’m going to slap together every other night of the week, but it’s a worthwhile time investment for a dinner party or when you just want something a bit fancier on the weekends.
It’s just a matter of making the absolute simplest (but fabulous) tomato sauce with loads of mushrooms and a super simple white sauce (bechamel).
Once those two sauces are done, you layer them with some pre-cooked spinach lasagna sheets, top with some vegan mozzarella slices and sliced tomato, pop it in the oven for 30 minutes and dinner is ready to serve!
Serve with a gorgeous salad and some fancy bread and you have a dinner-party-worthy feast on your hands.
This serves 8. So it’s ideal if you have a big family or you’re having friends over.
But even if it’s just two of you like in my house, then make it anyway!
We just eat this for lunch and dinner two days in a row. I love not having to think about what’s for dinner (or lunch) for a coupla days.
You can reheat and serve OR just eat it cold the next day (as we do). It’s amazingly good cold too.
I used slices of vegan cheese over the top which created a really lovely cheese layer. I preferred this to using grated vegan cheese, because vegan cheeses often don’t spread that much when they get melty, so it can still end up looking a bit sparse unless you use a heap of it! Whereas if you use slices you can cover the whole top and you have this gorgeous melty cheese layer.
You will love this vegan lasagna for its simplicity and ease.
I mean why make a tomato sauce that uses 10 ingredients when you can make it with 3? This is how my mind works. I want to cook things that are easy and straightforward without any unnecessary steps and that is most definitely what we have here with this vegan lasagna!
And beyond its simplicity and ease, you will love this lasagna for a bunch of other great reasons! It is:
- Creamy
- Cheesy
- Filling
- Satisfying
- Simply delicious!
So I hope you love this vegan lasagna recipe. Leave a comment and let me know what you think!
Did you make it already? Awesome! Rate it and let us know how it went!
For more great vegan entrees, check out these great options:
- Butternut and Black Bean Vegan Enchiladas
- Thin-Crust Vegan Pizza
- Cheesy Garlic Vegan Alfredo
- Easy Vegan Pot Pie
And lots more! Just search ‘entree‘ on our site to see all the great dinner options.
And while you’re here, sign up to our email list! You’ll get an awesome (and free!) recipe ebook and you’ll be the first to know when we post a new recipe to the blog!
The Easiest Vegan Lasagna
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Prep Time: 45 mins - Cook Time: 30 mins
- Total Time: 1 hour 25 mins
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Yield: 8 -
Category: Entree, Dinner, Savory -
Cuisine: Vegan, Italian
Print Recipe
Pin RecipeDescription
Super simple vegan lasagna. Rich tomato sauce layered with a creamy vegan bechamel sauce and spinach lasagna, this delicious recipe is rich, cheesy, savory and satisfying.
Ingredients
For the Tomato Sauce:
- 3 Packs Button Mushrooms (26.5oz / 750g in total)
- 2 Tbsp Soy Sauce
- 3 Cans (14oz/400g each) Chopped Tomato (if it has other flavorings added to it like basil, oregano or other herbs, this is great too)
- Sea Salt and Black Pepper (To Taste)
For the White Sauce (Bechamel Sauce):
- 6 Tbsp Olive Oil
- 5 Tbsp All Purpose Flour
- 4 cups (960ml) Soy Milk (or other non-dairy milk)
- 2 tsp Prepared Yellow Mustard
- Salt and Black Pepper (to taste)
For the Lasagna:
- Pre-Cooked Spinach Lasagna Sheets*
For the Topping:
- Sliced Tomato
- Vegan Cheese Slices
- Black Pepper
Instructions
- Slice the mushrooms and then add to a pot with 2 Tbsp Soy Sauce.
- Sauté the mushrooms in the soy sauce for a minute. Then cover the pot and leave on medium heat until the mushrooms have released their water.
- Then remove the lid from the pot and let some of the water cook off.
- When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer.
- Turn down the heat and allow to simmer for a few minutes and then add sea salt and black pepper to taste.
- Prepare your white sauce.
- Add the oil to a pot and turn to medium high.
- As the oil is heating, sift your flour into a bowl.
- When the oil is hot (but not sizzling) add the flour all at once and stirring continuously fry the flour in the oil for a bit, stirring vigorously.
- If it starts to stick at any point, then turn down your heat.
- Then add the soy milk all at once and stir continuously until it reaches the desired thickness.
- This will usually be a few minutes after it has reached boiling point.
- Bear in mind that the white sauce will continue to thicken after it is removed from the heat.
- When the white sauce is a nice thickness, remove from heat, and add salt, black pepper and 2 tsp yellow mustard.
- Taste test to make sure it has enough salt/pepper.
- When both sauces are ready, pre-heat the oven to 430°F (220°C).
- Layer the tomato and white sauce with spinach lasagna noodles in an oven safe rectangular dish.
- Start with a layer of tomato sauce, then a layer of spinach lasagna, then tomato sauce followed by white sauce, then spinach lasagna and repeat. End off with a layer of white sauce on the top and finish off with a layer of vegan cheese slices (we used vegan mozzarella slices) and then finish off with sliced tomato and a sprinkle of salt and black pepper.
- The layers would go roughly as follows:
- Layer of Tomato Sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of white sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of white sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of spinach lasagna noodles
- Layer of white sauce
- Layer of vegan cheese slices
- Layer of sliced tomato
- Sprinkle of black pepper on top.
- Place into the oven and bake, uncovered, for 30 minutes. Allow to cool for at least 10 minutes before serving.
Notes
*The ‘prep time’ includes cooking of the sauces, whereas the ‘cook time’ is only for the time spent baking the lasagna in the oven.
*Using pre-cooked lasagna dramatically lessens oven cooking time so is recommended.
*I used 7.5oz / 210g which was 12 sheets of spinach lasagna in this recipe, but you may use more or less depending on the size of your dish. (Update: When we made the recipe video the lasagna sheets were narrower so we used 16 sheets.)
*The white sauce is adapted from my vegan white sauce.
Nutrition
- Serving Size: 1 Slice (of 8)
- Calories: 353
- Sugar: 13.3g
- Sodium: 755mg
- Fat: 14.2g
- Saturated Fat: 1.7g
- Carbohydrates: 46.6g
- Fiber: 5.9g
- Protein: 13g
Keywords: vegan lasagna
Easy and healthy and delicious, I’ll keep making this one.
★★★★★
Made this in combination with your recipe for white sauce. Amazing! I added a layer of grilled courgettes in place of one of the layers of pasta sheets, and put some homemade grilled peppers in there as well. Boyfriend went back for seconds, then thirds. Thanks a lot!
★★★★★
Sounds aweseome Irene! Thanks for posting! 🙂
Hi there just wondering is it just Dijon mustard you used in the white sauce ?? Thank you!
You can use any mustard that you like the taste of, or you can omit it if you don’t enjoy mustard.
I made this a little easier on myself, I made the two sauces the day before when I had plenty of time on my hands, so then all I had to do was layer the lasagna and place in the oven 🙂
Good thinking! 🙂
Hi,
Can you tell me if this is 750g of mushrooms altogether, or 3 packs of 750g of mushrooms?
Thank you!
750g in total, each pack is usually around 250g (~9oz).😁
Hi. Made an brinjal lasagne. Added some whole cumin and cajin spice. Was really devine. Everybody loved it. Thanks so much.
Awesome! 🙂
Hi Alison,
Is this lasagne dish suitable for portion freezing.
Yes, sure! I would let the whole dish chill first so that the lasagna is firmer, and then cut into freezer size portions.
We made this tonight and added 10 fresh tomatoes, tomato purée and the mushrooms to the tomato sauce along with a lot of spinach (it was almost green in colour), used vegan chicken style chunks and added English mustard to the bechamel sauce. It was delicious! Even our fussy 7 year old ate it all. As a vegan I have missed lasagne but this is definitely a dish we will make again. Thank you 🙂
★★★★★
Hi Leanne, sounds awesome! Thanks for sharing! 🙂
Just wondering, would you recommend freezing this and having on hand for later? I mean, it’s best to eat right away after prep, but COULD you freeze?
Yes you could freeze it. 🙂
Hi,
is there anything that you think would work well instead of mushrooms?
(from a family of very fussy eaters)
Hi Kyla, I’m thinking some sliced zucchini could work well in place of mushrooms. 🙂
Absolutely LOVE how easy this recipe is and it tastes absolutely amazing! Thanks for the great recipe!
★★★★★
Awesome! Thanks Rachelle! 🙂
Can’t wait to try it! I just stumbled across your blog and have been pinning half your recipes! Your recipes look Devine!
Awesome! So glad you’re liking the recipes! 🙂
What brand and type of cheese did you use for the vegan slices? Thanks
I think it was Violife mozzarella slices. 🙂
Can another Vegan Cheese substitute be used instead of the Cheese Slices? Also, can rice flour or cauliflower flour be used as a substitute for All Purpose White Flour?
Simply loved this recipe.
I added a layer sweet potato and also zucchini to the sauce,
Have had requests for the recipe.Its so easy and economical.
Thank you,
Sue English
So glad you enjoyed it Sue! Thanks for posting! 🙂
We made this lasagna last night. It was my first time making a vegan lasagna and I LOVED it, so did everyone else who ate it. So simple but sooo good. Thanks so much, will definitely make again. Highly recommend!
★★★★★
Fantastic! So glad it was a success! Thanks so much for posting. 🙂
Having a hard time finding the noodles without egg in the ingredients. Is there a brand you recommend?
Hi Jo, that is surprising, I have used various brands with this recipe but since I was in Dubai and now in South Africa I don’t know if what I used would necessarily be relevant to you. I was having a look on Amazon and finding the info woefully inadequate so really can’t be sure of one to recommend! I have never had a problem just finding one off the shelf in a supermarket, but maybe this is more difficult elsewhere in the world. Maybe someone else would be able to weigh in with a recommendation.
Do you cover the lasagna with foil while baking ?
No, bake it uncovered. 🙂
After you repeat the tomato/mushroom and cheese layers, do you really do a layer of just tomato/mushroom or was that a mistake and just top with cheesy layer?
Hi Mary, the last layer is a layer of white sauce, and then you layer cheese slices and then you put on slices of tomato, as you can see in the pictures. It’s not the tomato/mushroom mix, it’s actual whole tomato slices. 🙂
Best lasagna, i added courgettes and peppers too
★★★★