November 18, 2020

Vegan Lasagna

The classic Italian dish with aromatic soy ragout,
creamy bechamel sauce and crispy crust.
A simple and delicious recipe, better than the original!

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Why you should try this recipe:

vegan
tastes better than the original
the comfort food that reminds you of your childhood
learn how to prepare vegan ragout and vegan béchamel sauce
a delicious meal for the whole family
it’s perfect for meal prep, this way you can warm up a piece of lasagna any time you want
if you can’t find a vegan minced beef made of soy, just use lentils

The best lasagna: layer for layer

The Italian pasta dish is known for its many, tasty layers. In the vegan version, bolognese ragout, béchamel sauce, parmesan and lasagne sheets are also layered one after the other, but made from vegan ingredients:

Lasagna sheets are often made from an egg dough. So make sure you use pasta sheets made of wheat flour and water.
Bechamel sauce consists of milk, flour and butter. Here you can easily exchange milk with soy milk and butter with vegan butter.
the Bolognese sauce is made from soy or lentils and seasoned with lots of vegetables, spices and tomato sauce.
the parmesan cheese crust is made of my easy 4-ingredients parmesan cheese: nutritional yeast, almonds, garlic powder and salt.

If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!

Print Recipe

Vegan Lasagna

The classic Italian dish with aromatic soy ragout, creamy bechamel sauce and crispy crust. A simple and delicious recipe, better than the original!

Course: Main Course

Cuisine: Italian

Author: Lena

Ingredients

1 package vegan lasagna sheets

Bolognese ragout

150 g vegan minced beef made of soy or lentils
10 g dried mushrooms
½ onion
2 garlic cloves
2 carrots
1 zucchini
2 celery
2 tbsp olive oil
3 tbsp tomato paste
100 ml vegan red wine
2 tsp miso paste
2 tbsp balsamico vinegar
2 tsp tahini
800 g tomato sauce with tomato pieces
200 ml water
basil dried or fresh

Bechamel sauce

500 ml unsweetened, plantbased milk I used soy milk
salt, pepper, nutmeg
1 bay leef
30 g vegan butter
30 g flour
2 tbsp nutritional yeast

Vegan parmesan cheese

3 tbsp nutritional yeast
3 tbsp peeled almonds or cashew nuts
pinch of salt
pinch of garlic powder

Instructions

Bolognese ragout: Soak the soy mince and dried mushrooms in water for 10 minutes.
Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
Chop onion, garlic, carrots, zucchini and celery into small cubes.
Fry the onion and garlic in a large pot with olive oil. Add the rest of the vegetables, salt to taste and let it fry for 5 minutes. The bottom of the pot should become slightly brown, this brings a lot of flavour to the ragout. Then you can add the tomato paste in the pot and fry the vegetables for another 3 minutes. Make sure that everything is roasted brown but does not burn.
Deglaze the pot with red wine, add miso paste, tahini and balsamic vinegar, season with the basil and more salt and pepper, then add the tomato sauce and water. Let the ragout simmer gently for 15 minutes.
Bechamel sauce: Bring the vegan milk with all the spices to boil in a small saucepan. At the same time let the vegan butter melt in another pot, add the flour and let it sweat. Then slowly add the boiling milk and the nutritional yeast and stir everything smoothly with a whisk. While constantly stirring, the béchamel sauce has to boil for 5-7 minutes to become creamy and lose its flavour of flour.
Vegan parmesan cheese: Blend all the ingredients in a blender.
Layer the lasagna: first some béchamel sauce, then the pasta sheets, the bolognese ragout, béchamel sauce and some vegan parmesan. Repeat this process until the ingredients are finished or your casserole is full. I’ve done it three times. At the top should be béchamel sauce and vegan parmesan to create a crispy crust.
Bake the lasagna in the oven for 35 minutes, let it cool down for 5 minutes and enjoy the vegan comfort food.