• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Entrees

    The Easiest Vegan Lasagna

    Published: Mar 29, 2016 Updated: May 23, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    The Easiest Vegan Lasagna

    This vegan lasagna is the easiest lasagna you’ll ever make. Homemade tomato sauce layered with vegan bechamel sauce and spinach lasagna, topped with vegan cheese and sliced tomato and baked to perfection.

    A slice of vegan lasagna on a white plate.

    This vegan lasagna recipe is truly the easiest lasagna ever. And it’s absolutely delicious.

    It has all the most important elements you want in a lasagna. Layers of rich tomato sauce, creamy white sauce (bechamel) and spinach lasagna, topped with vegan cheese and sliced tomato and baked in the oven.

    This entire gorgeous dish is ready in around 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 you’re going to throw 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.

    Freshly baked vegan lasagna in a white oven dish.

    How To Make Easy Vegan Lasagna

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    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 oven-ready spinach lasagna sheets, top with 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.

    Lasagna Layers:

    • Layer of Tomato Sauce
    • Layer of spinach lasagna noodles
    Layer of tomato mushroom sauce topped with a layer of spinach lasagna noodles.
    • Layer of tomato sauce
    • Layer of white sauce
    • Layer of spinach lasagna noodles
    Layer of white sauce topped with a 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 and bake!
    Layer of vegan cheese slices topped with layer of sliced tomato and baked.

    Serving Suggestions

    This lasagna 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 couple of days.

    It’s divine served with a salad or some vegan garlic bread on the side.

    Vegan lasagna in a rectangular white dish

    Chef’s Tips

    Cheese slices on top. Slices of vegan cheese for the top layer create a really lovely cheese layer. It works better than grated vegan cheese, because grated vegan cheese often doesn’t spread very well so it can end up looking a bit sparse. Whereas the vegan cheese slices melt well and just create this perfect layer.

    Save even more time in this recipe. Use a pre-made marinara sauce and forego the mushrooms to make this recipe even faster. Your lasagna will still be totally divine, because it’s that combination of tomato sauce/bechamel sauce that make this lasagna divine. This also works for those folks who don’t love mushrooms. 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. 

    Slice of vegan lasagna on a white plate with fresh basil.

    Storing and Freezing

    Keep leftovers covered in the fridge and enjoy over the next few days. It can be reheated slice by slice in the microwave.

    You can also freeze it for up to 3 months. Thaw in the fridge overnight.

    Slice of vegan lasagna on a white plate with a knife and fork.

    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!
    Slice of vegan lasagna topped with sliced tomato and black pepper on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Slice of vegan lasagna on a white plate.

    The Easiest Vegan Lasagna

    This vegan lasagna is the easiest lasagna you'll ever make. Homemade tomato sauce layered with vegan bechamel sauce and spinach lasagna, topped with vegan cheese and sliced tomato and baked to perfection.
    4.87 from 22 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8
    Calories: 353kcal
    Author: Alison Andrews

    Ingredients

    Tomato Sauce:

    • 8 cups White Button Mushrooms (768g)
    • 2 Tablespoons Soy Sauce
    • 42 ounces Canned Chopped Tomato (3 (14-ounce) cans)
    • Sea Salt and Black Pepper To Taste

    White Sauce (Bechamel):

    • 6 Tablespoons Olive Oil
    • 5 Tablespoons All Purpose Flour
    • 4 cups Soy Milk (960ml) or other non-dairy milk
    • 2 teaspoons Dijon Mustard or other 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
    Prevent your screen from going dark

    Instructions

    Tomato Sauce:

    • Slice the mushrooms and then add to a pot with the 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. 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.

    White Sauce:

    • 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. Then add the soy milk all at once and stir continuously until it reaches the desired thickness.
    • It will usually start to thicken 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 mustard. Taste test to make sure it has enough salt/pepper.

    Assemble:

    • 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 (9×13).
    • 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.
    • Place into the oven and bake, uncovered, for 30 minutes. Allow to cool for at least 10 minutes before serving.

    The layers 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.

    Video

    Notes

    1. 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.
    2. The ‘prep time’ includes cooking of the sauces, whereas the ‘cook time’ is only for the time spent baking the lasagna in the oven.
    3. 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.
    4. 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.)
    5. The white sauce is adapted from my vegan white sauce.

    Nutrition

    Serving: 1Serve | Calories: 353kcal | Carbohydrates: 46.6g | Protein: 13g | Fat: 14.2g | Saturated Fat: 1.7g | Sodium: 755mg | Fiber: 5.9g | Sugar: 13.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Easy No-Fail Whole Wheat Bread
    Vegan Carrot Cake »
    16.7K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. RiaSunflower says

      June 06, 2022 at 6:04 pm

      Another fabulous recipe and the Bechamel sauce was one of the best I’ve ever made. I ran out of soya milk so used oat milk. Since I had time, I made this recipe using regular lasagne sheets and added some soya mince, grated carrot, jalapenos, garlic, onion and olives into the tomato sauce (used tomato puree). I forgot the fresh tomato slices on top and didn’t have any vegan cheese.

      My carnivore friend loved this lasagne and luckily there’s enough for tomorrow. I served it with some potato salad (made with your marvellous mayonnaise) and rocket.

      Many thanks.5 stars

      Reply
      • Alison Andrews says

        June 08, 2022 at 11:19 am

        So happy you enjoyed it! Thanks so much for the great review!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!