If you’re looking for a mouthwatering vegan lasagna recipe that’s just as comforting as the classic but entirely plant-based, you’ve found it! This meat-less lasagna combines a rich veggie bolognese, creamy vegan béchamel, and layers of pasta for a dish that’s not only delicious but also easy to make. Whether you’re serving a family dinner or impressing guests, this recipe is a guaranteed hit!
My mom isn’t Italian, but our love for Italian cuisine runs deep—especially when it comes to pasta dishes! Vegan lasagna is a family favorite that always pleases everyone at the table. It’s versatile, easy to make, and even the pickiest eaters go back for seconds. Plus, there’s something so comforting about the layers of saucy goodness topped with gooey vegan cheese.
One of the best things about this pasta casserole is that you can assemble it a day in advance and bake it when you’re ready. This not only saves time when life gets busy, but it also enhances the flavors as the ingredients mingle. It’s no surprise that lasagna is a staple in so many households—it’s timeless, delicious, and oh-so-satisfying!
Classic Meat-less Lasagna
Lasagna has a rich history dating back to ancient Greece, where the word “laganon” referred to flat sheets of pasta. Over centuries, the Italians perfected this layered masterpiece, adding meat sauces and creamy béchamel to create the dish we know today. The beauty of vegan lasagna is that it keeps all the comforting elements of the classic, however, it skips the meat and dairy without sacrificing flavor.
Béchamel sauce, a key component in traditional lasagna, originated in France but quickly became a cornerstone of Italian cuisine. This white sauce adds a creamy, velvety layer to balance the acidity of the tomato-based bolognese. Our vegan version swaps dairy milk for plant-based alternatives and adds a pinch of nutritional yeast for that cheesy flavor we all love.
By embracing plant-based ingredients, we’re honoring lasagna’s classic roots while giving it a modern, cruelty-free twist. Whether you’re a lasagna purist or a newbie, this recipe will win you over with its rich taste and hearty texture!
Ingredients for This Vegan Lasagna Recipe
Bolognese Sauce
- 2-3 tbsp olive oil – For sautéing the veggies.
- 1 lb (500 g) vegan ground beef – Adds a meaty texture.
- 3 cloves of garlic – Minced for a flavorful kick.
- 1 large onion, chopped – A base for the sauce.
- 2 carrots, chopped – Adds a natural sweetness.
- 2 stalks of celery, chopped – Enhances the depth of flavor.
- ½ cup (120 ml) red wine (optional) – For a rich, bold taste.
- 14 oz (400 g) tomato passata – A smooth tomato base.
- 14 oz (400 g) chopped tomatoes – Adds texture to the sauce.
- 2 tbsp tomato paste – Intensifies the tomato flavor.
- 1 tbsp Italian herbs – A mix of oregano, basil, and thyme.
- Salt and pepper to taste
Lasagna Sheets
- 9-12 sheets – No-boil or oven-ready work best for convenience.
Béchamel Sauce
- 2 tbsp (30 g) vegan butter – For a creamy base.
- 2 tbsp (30 g) flour – Thickens the sauce.
- 2 cups (500 ml) soy milk (or other plant milk) – Unsweetened for the best flavor.
- Salt and pepper to taste – To season.
- 1 pinch of nutmeg (optional) – For a warm, subtle flavor.
- 2 tbsp nutritional yeast (optional) – Adds a cheesy, umami flavor.
Toppings
- Vegan cheese – Melts beautifully for that classic finish.
- Vegan parmesan – For extra cheesy goodness.
- Fresh basil – Adds a touch of freshness.
How to Make Vegan Bolognese Lasagna
Prepare the Bolognese Sauce
- Heat olive oil in a large pan over medium heat. Add garlic and onions, cooking until fragrant.
- Stir in carrots and celery, cooking until softened.
- Add vegan ground beef, cooking until browned.
- Pour in red wine (if using) and let it reduce.
- Stir in tomato passata, chopped tomatoes, and tomato paste. Add Italian herbs, salt, and pepper. Simmer for 20 minutes.
Make the Béchamel Sauce
- Melt vegan butter in a saucepan. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in plant milk, ensuring there are no lumps.
- Cook until the sauce thickens. Season with salt, pepper, nutmeg, and nutritional yeast.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of bolognese sauce on the bottom of a baking dish.
- Layer lasagna sheets, followed by more bolognese and béchamel. Repeat until all ingredients are used, finishing with béchamel on top.
- Sprinkle vegan cheese and parmesan on top.
Bake and Serve
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until bubbly and golden.
- Garnish with fresh basil and serve hot!
Recipe Tips and Notes
- Meal Prep: Prepare the bolognese a day ahead to save time.
- Béchamel Alternatives: Try cashew sauce for a nutty twist.
- Cheese Options: Use vegan mozzarella, cashew ricotta, or skip the cheese altogether for a lighter dish.
- Extra Veggies: Swap half the vegan ground beef with mushrooms, zucchini, or eggplant.
- Low-Carb Option: Replace lasagna sheets with thin slices of zucchini or eggplant.
How Can I Store Leftover Vegan Lasagna?
Leftover vegan lasagna can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave for a quick, delicious meal. Besides that, you can also freeze portions for up to 3 months.
What’s Your Take on This Delicious Vegan Lasagna?
I’d love to hear what you think about this recipe! Did you make any tweaks to suit your taste? Share your experience in the comments below and don’t forget to leave a review. Your feedback helps me create more recipes you’ll love!
Let’s keep the lasagna love alive—tag me on social media with your creations! Happy cooking! 🥰
Vegan Lasagna
Ingredients
Bolognese Sauce
- 2-3 tbsp olive oil
- 1 lb 500 g vegan ground beef
- 3 cloves of garlic
- 1 large onion chopped
- 2 carrots chopped
- 2 stalks of celery chopped
- ½ cup 120 ml red wine (optional)
- 14 oz 400 g tomato passata
- 14 oz 400 g chopped tomatoes
- 2 tbsp tomato paste
- 1 tbsp Italian herbs
- Salt and pepper to taste
Lasagna Sheets
- 9-12 sheets – No-boil or oven-ready work best for convenience.
Béchamel Sauce
- 2 tbsp 30 g vegan butter
- 2 tbsp 30 g flour
- 2 cups 500 ml soy milk (or other plant milk)
- Salt and pepper to taste
- 1 pinch of nutmeg optional
- 2 tbsp nutritional yeast optional
Toppings
- Vegan cheese – Melts beautifully for that classic finish.
- Vegan parmesan – For extra cheesy goodness.
- Fresh basil – Adds a touch of freshness.
Instructions
- Heat olive oil in a large pan over medium heat. Add garlic and onions, cooking until fragrant.
- Stir in carrots and celery, cooking until softened.
- Add vegan ground beef, cooking until browned.
- Pour in red wine (if using) and let it reduce.
- Stir in tomato passata, chopped tomatoes, and tomato paste. Add Italian herbs, salt, and pepper. Simmer for 20 minutes.
- Melt vegan butter in a saucepan. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in plant milk, ensuring there are no lumps.
- Cook until the sauce thickens. Season with salt, pepper, nutmeg, and nutritional yeast.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of bolognese sauce on the bottom of a baking dish.
- Layer lasagna sheets, followed by more bolognese and béchamel. Repeat until all ingredients are used, finishing with béchamel on top.
- Sprinkle vegan cheese and parmesan on top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until bubbly and golden.
- Garnish with fresh basil and serve hot!