The Easiest Vegan Lasagna Recipe
By Loving It Vegan
🔪Prep Time: 45 minutes
👩🍳Cook Time: 30 minutes
For the Tomato Sauce:
8 cups White Button Mushrooms (768g)
2 Tbsp Soy Sauce
42 ounces Canned Chopped Tomato (3 cans) (1200g)
Sea Salt and Black Pepper To Taste
For the White Sauce (Bechamel Sauce):
6 Tbsp Olive Oil
5 Tbsp All Purpose Flour
4 cups Soy Milk (960ml) or other non-dairy milk
2 tsp Dijon Mustard or other prepared yellow mustard
Salt and Black Pepper to taste
For the Lasagna:
Spinach Lasagna Sheets Oven Ready*
For the Topping:
Vegan Cheese Slices
1Slice the mushrooms and then add to a pot with 2 Tbsp Soy Sauce.
2Sauté 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.
3Then remove the lid from the pot and let some of the water cook off.
4When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer.
5Turn 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.
6Prepare 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.
7It 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.
8When 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.
9When both sauces are ready, pre-heat the oven to 430°F (220°C).
10Layer the tomato and white sauce with spinach lasagna noodles in an oven safe rectangular dish (9x13).
11Start 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.
12Place into the oven and bake, uncovered, for 30 minutes. Allow to cool for at least 10 minutes before serving.
13Layer of Tomato Sauce
14Layer of spinach lasagna noodles
15Layer of tomato sauce
16Layer of white sauce
17Layer of spinach lasagna noodles
18Layer of tomato sauce
19Layer of white sauce
20Layer of spinach lasagna noodles
21Layer of tomato sauce
22Layer of spinach lasagna noodles
23Layer of white sauce
24Layer of vegan cheese slices
25Layer of sliced tomato
26Sprinkle of black pepper on top.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.