The Easiest Vegan Lasagna

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 likes 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.

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 and while that is simmering away you get busy stirring a creamy white sauce (bechamel) and once those two sauces are done, you layer them with some pre-cooked spinach lasagna sheets, top with some grated vegan cheese and sliced tomato, pop it in the oven for 20 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).

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 so that’s what I share with you.

And beyond its simplicity and ease, you will love this lasagna for how great it tastes!

It’s deliciously creamy, cheesy, filling, satisfying, savory and simply delicious!

So I hope you love this 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!

Take a photo too while you’re at it and tag us #lovingitvegan on instagram so we can see! We definitely don’t want to miss it. Thank you!

5.0 from 2 reviews

The Easiest Vegan Lasagna

 

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Prep time

55 mins

Cook time

20 mins

Total time

1 hour 15 mins

 

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

Author: Loving It Vegan

Recipe type: Entree

Cuisine: Vegan, Italian

Serves: 8

Ingredients

• For the Tomato Sauce:
• 3 Packs Button Mushrooms (26.5oz / 750g)
• 2 Tbsp Soy Sauce
• 3 14 oz Cans Chopped Tomato with Garlic, Origanum and Basil (or other flavorings)
• Salt, Pepper, Spices (as needed - if your cans of tomato are already spiced, then further spice may not be needed).
• 
  
  
• For the White Sauce (Bechamel Sauce):
• 6 Tbsp Olive Oil
• 5 Tbsp All Purpose Flour
• 4 cups Soy Milk (or other non-dairy milk)
• 2 tsp Mustard
• Salt
• Black Pepper
• 
  
  
• For the Lasagna:
• Pre-Cooked Spinach Lasagna Sheets
• 
  
  
• For the Topping:
• Sliced Tomato
• Vegan Cheese

Method

1. Slice the mushrooms and then add to a pot with 2 Tbsp Soy Sauce.
2. Saute 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 add the 3 cans of chopped tomatoes.
4. Turn down the heat and allow to simmer.
5. While the tomato sauce is simmering, you can begin your white sauce, just stirring the tomato sauce occasionally.
6. Add the oil to a pot and turn to medium high.
7. As the oil is heating, sift your flour into a bowl.
8. When the oil is hot (but not sizzling) add the flour all at once and stirring continuously fry the flour in the oil for around 4 minutes.
9. If it starts to stick at any point, then turn down your heat.
10. After 4 minutes, add the soy milk all at once and stir continuously until it reaches the desired thickness.
11. This will usually be a few minutes after it has reached boiling point.
12. Bear in mind that the white sauce will continue to thicken after it is removed from the heat.
13. When the white sauce is the right consistency, remove from heat, and add salt, black pepper and 2 tsp mustard.
14. Taste test to make sure it has enough salt/pepper.
15. Remove the tomato sauce from the heat and taste test to see if any further flavoring is needed, such as salt, pepper and dried herbs.
16. When both sauces are ready, pre-heat the oven to 430 degrees fahrenheit (220 degrees celsius).
17. Layer the tomato and white sauce with spinach lasagna noodles in an oven safe rectangular dish.
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 sliced tomato and grated vegan cheese.
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

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.
*The white sauce is adapted from my vegan white sauce.

Nutrition Information

Serving size: 1 Slice (of 8) Calories: 353 Fat: 14.2g Saturated fat: 1.7g Carbohydrates: 46.6g Sugar: 13.3g Sodium: 755mg Fiber: 5.9g Protein: 13g

3.5.3208