Vegan lasagna recipe table of contents
Vegan lasagna is a delicious alternative to the traditional recipe, perfect for those who want to enjoy a comforting and tasty dish without using animal ingredients. This version was born from a very personal adaptation: one of my daughters and her husband are vegan, and little by little they have been opening me to a new world of flavors, ingredients and ways of cooking.
Honestly, I thought it would be complicated to substitute meat, cheese and béchamel sauce… but I was pleasantly surprised. But I was pleasantly surprised: this homemade vegan lasagna was so tasty that even my husband – who is more of a spoon and meat person – ended up licking his fingers and repeating it, he didn’t even realize it was vegan!
This recipe is perfect for any family meal, to surprise vegan guests or simply to enjoy a balanced vegetable dish full of flavor. Dare to prepare it and you will see how it surprises everyone!
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Vegan lasagna video recipe
Discover the step-by-step video to prepare a juicy, creamy and 100% animal-free vegetable lasagna.
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Recipe information
Preparation time: 1 h
Cooking time: 40 min
Total time: 1 h 40 min
Servings: 4
Difficulty: High
Category: First course
Suitable for: Vegans, vegetarians, lactose free.
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Ingredients for 4 persons
For the filling:
300 g chopped vegetable meat (soybean, pea or oat)
80 g vegetable slices (vegan ham or bacon type)
130 g of vegan gouda cheese slices
130 g of grated vegan cheese (for gratin)
14 egg-free lasagna sheets
1 medium onion
4 tablespoons of homemade or organic tomato sauce
1 pinch of black pepper
Extra virgin olive oil
Salt to taste
For the vegan bechamel sauce:
1 liter of sugar-free soy beverage
1 medium onion
2 tablespoons of flour
1 dash of cognac (optional, but recommended)
1 pinch of nutmeg
Extra virgin olive oil
Salt to taste
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How to make vegan lasagna step by step
Prepare the vegetable filling:
Peel and chop the onion into small pieces. Sauté it in a large frying pan with a little olive oil until transparent.
Add the minced vegetable meat and sauté for a few minutes. Add a pinch of salt and black pepper.
Add the fried tomato and stir well to integrate all the flavors.
Chop the vegetable slices and add them to the mixture, along with the diced vegan gouda cheese. Mix everything together until the cheese starts to melt a little. Set aside.
2. We make the vegan bechamel sauce:
In another pan, sauté the chopped onion with olive oil.
Add the flour and toast lightly, stirring to prevent burning.
Gradually pour in the soy beverage, stirring constantly with a whisk.
Add a dash of brandy (optional but gives it a special touch), salt and nutmeg.
Cook over medium heat until it thickens. You can grind it if you prefer a finer texture.
Assemble the lasagna:
Cook lasagna sheets according to package directions, or use precooked sheets.
In an ovenproof dish, add a base of béchamel sauce and place the first layer of lasagna sheets.
Cover with a layer of filling, a little bechamel sauce and another layer of plates. Repeat the process until all the ingredients have been used.
Finish with a generous layer of béchamel sauce and the grated vegan cheese on top.
4. Bake:
Preheat the oven to 180 °C (with top and bottom heat).
Bake the lasagna for 30 minutes. If you want it to be golden brown on top, you can grill it for 5-10 minutes more at the end.
Remove from the oven and let stand for a few minutes before serving.
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Tips for a spectacular vegan lasagna
- The cognac in the vegan béchamel adds a delicious aromatic touch. Do not omit it if you can.
If the vegan cheese does not melt easily, you can cover the dish with aluminum foil during baking and remove it at the end to brown.
Add a little dried oregano between layers for an extra Italian touch.
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Vegan lasagna variations
Vegan vegetable lasagna: with zucchini, eggplant, spinach, mushrooms…
Tofu and spinach lasagna: ideal for adding more vegetable protein.
Vegan lentil or chickpea lasagna: perfect if you don’t have vegetable meat.
Seitan or heura lasagna: for a “meatier” taste.
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