The Easiest Vegan Lasagna

Super simple vegan lasagna. Rich tomato sauce layered with a creamy vegan bechamel sauce and spinach lasagna, this recipe is rich, cheesy and satisfying.

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.

How to make the easiest vegan lasagna

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 oven-ready 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.

How many serves in this vegan lasagna?

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.

Cheese slices on top!

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.

How to make this vegan lasagna even faster!

If you wanted to save even more time on this lasagna recipe you could use a pre-made marinara sauce and forego the mushrooms. 

This way you won’t even have to spend the time making that tomato/mushroom sauce or letting the excess water cook off.

Your lasagna will still be totally divine, because it’s that combination of tomato sauce/bechamel sauce that make this lasagna divine. So if you want to make it even quicker, using your favorite marinara sauce will make this really fast!

And this also works for those folks who don’t love mushrooms. 

So if you’re doing it this way, you don’t even have to heat up your marinara sauce first, just make your white sauce and then start assembling your layers. 

You will love this vegan lasagna for its simplicity and ease. It is also:

• Creamy
• Cheesy
• Filling
• Satisfying
• Simply delicious!

Keep leftovers covered in the fridge and enjoy over the next few days. 

More Vegan Italian Recipes

1. Vegan Pizza – a simple from scratch pizza base topped with tomato sauce and vegan ricotta
2. Vegan Alfredo – an ultra creamy vegan take on this classic dish.
3. Vegan Pesto – totally divine on pasta!
4. Vegan Tiramisu – the perfect dessert!
5. The Best Vegan Lasagna Recipe – we went all out on this one, it’s NOT quick like this one, but it is amazing, and made with homemade vegan bolognese. 
6. Vegan Mozzarella – also totally divine on our vegan pizza!

So let us know what you think of our easiest vegan lasagna in the comments and please rate the recipe too. Thanks!

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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★★★★★

4.8 from 13 reviews

• Author: Alison Andrews
• Prep Time: 45 mins
• Cook Time: 30 mins
• Total Time: 1 hour 25 mins
• Yield: 8

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Description

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.

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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:

• Spinach Lasagna Sheets (Oven Ready)*

For the Topping:

• Sliced Tomato
• Vegan Cheese Slices
• Black Pepper

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Instructions

1. Slice the mushrooms and then add to a pot with 2 Tbsp Soy Sauce.
2. 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.
3. Then remove the lid from the pot and let some of the water cook off.
4. When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer.
5. Turn down the heat and allow to simmer for a few minutes and then add sea salt and black pepper to taste. It’s important that your sauce isn’t too thin by the time you use it, so let it cook off a bit and simmer down before you use it.
6. Prepare your white sauce.
7. Add the oil to a pot and turn to medium high.
8. As the oil is heating, sift your flour into a bowl.
9. 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.
10. If it starts to stick at any point, then turn down your heat.
11. Then add the soy milk all at once and stir continuously until it reaches the desired thickness.
12. This will usually be a few minutes after it has reached boiling point.
13. Bear in mind that the white sauce will continue to thicken after it is removed from the heat.
14. When the white sauce is a nice thickness, remove from heat, and add salt, black pepper and 2 tsp yellow mustard.
15. Taste test to make sure it has enough salt/pepper.
16. When both sauces are ready, pre-heat the oven to 430°F (220°C).
17. Layer the tomato and white sauce with spinach lasagna noodles in an oven safe rectangular dish (9×13).
18. 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.
19. The layers would go roughly as follows:
20. Layer of Tomato Sauce
21. Layer of spinach lasagna noodles
22. Layer of tomato sauce
23. Layer of white sauce
24. Layer of spinach lasagna noodles
25. Layer of tomato sauce
26. Layer of white sauce
27. Layer of spinach lasagna noodles
28. Layer of tomato sauce
29. Layer of spinach lasagna noodles
30. Layer of white sauce
31. Layer of vegan cheese slices
32. Layer of sliced tomato
33. Sprinkle of black pepper on top.
34. Place into the oven and bake, uncovered, for 30 minutes. Allow to cool for at least 10 minutes before serving.

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Notes

*If you want to save even more time in this recipe, you can just use your favorite marinara sauce instead of making the tomato sauce from scratch. That way you can forego the mushrooms and just use the marinara sauce as is. If you choose to do it this way then you will need around 6 cups of marinara sauce.

*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 oven-ready lasagna sheets dramatically lessens cooking time because you don’t have to cook them first, they cook with everything else in the lasagna, so these are 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.

• Category: Entree, Savory
• Method: Stovetop and Bake
• Cuisine: Vegan, Italian

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