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Vegan Lasagna

The Easiest Vegan Lasagna


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

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.


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

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.

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