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Slice of vegan lasagna on a white plate.
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4.87 from 23 votes

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.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan
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

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 (9x13).
  • 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