The Easiest Vegan Lasagna

The Easiest Vegan Lasagna Recipe

By Loving It Vegan

🔪Prep Time: 45 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

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:

Sliced Tomato

Vegan Cheese Slices

Black Pepper

Instructions

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.

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