Vegan Lasagna. My best veggie lasagna recipe – packed with fresh vegetables and great taste.
I’ve made this so many times lately. And it’s a wonderful Vegan Lasagna made with a lot of layers of roasted vegetables and tomato sauce, the creamiest homemade lasagna sauce and last but not least, topped with fresh colorful basil leaves. I’ll never ever get tires of Italien recipes.
I’ve wanted to make this recipe for so long and share it with you. And I’ve been practicing a few times, how to make the absolute best result. So here is my best result. Hope you’ll give it a go!
The key for a great lasagna result is always time. So you need to be a little patient for a perfect result. It can easily take about 1-2 hours (sometimes more). But it’s all worth it.
The final result is a super flavorful, nutrient-dense and delicious veggie-packed lasagna. Bon appétit!
» Maybe you’ll also like: Vegan Moussaka – Greek inspired recipe packed with vegetables.
Vegan lasagna with vegetables.
The ultimate vegan lasagna. Meat-free with all the best vegetables, a creamy sauce and topped with fresh colorful basil. Get this veggie recipe here below:
Ingredients
- 10 x lasagna noodles
- Fresh basil leaves
- Vegetables sauce:
- 3 tablespoon oil
- 2 onions
- 3 gloves of garlic
- 200g mushrooms
- 3-4 carrots
- 1/2 eggplant
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cans of chopped tomatoes (2x400g)
- 1,5 cup of vegetables broth
- 3 tablespoon sun dried tomatoes, chopped
- Salt og pepper
- Lasagna 'cheese' sauce:
- 3 tablespoon plant butter
- 3 tablespoon flour
- 2,5-3 cup milk (I used oat milk)
- Juice from 1/4 lemon
- 120g vegan cheese or another cheese (I used a vegan cheese)
- 1 teaspoon nutmeg, chopped
Instructions
Turn on the oven at 180c degrees hot air.
Vegetables sauce: Add oil in a pan. Finely chop onion, garlic and mushrooms and add into the pan. Cook over medium heat.
Chop the carrots and eggplants in small pieces and add in the pan together with cumin and paprika. Let it simmer a few minutes, until the veggies are golden on the edges. Then add 2 cans of tomatoes (2x400g), vegetables broth and sun dried tomatoes too. Let it simmer in about 30-40 minutes, stirring every 10. minute. Cook at lower heat. Taste with salt and pepper.
'Cheese' sauce: Warm the plant butter slowly in a small can, add flour and whisk fast and properly. Add milk and whisk over medium heat until the sauce is creamy. Add lemon juice, vegan cheese and fine nutmeg. Whisk again until the sauce is creamy and thick. Taste with salt and pepper.
Lasagna layers: Cover the bottom of the lasagna tray with a thin layer of butter or oil. Spoon just enough vegetable mixture into the baking pan to lightly cover the bottom. Add lasagna noodles, and cover with cheese sauce. Repeat the layers until you're finish and cover with vegetables sauce and cheese sauce on top. (you can also add traditional lasagna cheese on top).
Bake the lasagna in the oven in 20-25 minutes until golden. Cool down before serving. Decorate with fresh basil on top.
Which ingredients for vegan lasagna?
In the pictures below I’ve shown you how I made this vegan lasagna – and you can see some of the steps and ingredients. I always add a lot of veggies in my tray (finely chopped for the best result) and then, I make the sauce myself and top with some fresh basil leaves too.
There are many ways you can make a ‘vegan lasagna’. Some use cashew nuts, tofu, eggplants, seitan or lentils. In few of my recipes I use tofu, but honestly I just love fresh seasonal vegetables. And especially in lasagna.
For the sauce you can buy a store-bought ‘cheese’ sauce (also known as ‘mornay sauce’). And you can find these in vegan versions as well! But if you have the time I really suggest you to try making your own. It’s easy and delicious. And you get a little more credit from the guests around the table as well 😉
Top the vegan ‘cheese sauce’ full of flavour in layers between the lasagna noodles and the vegetable sauce. Remember to add muscat nut into the cheese sauce – it smells amazing and taste delicious too.
If you use tofu or seitan I would prefer to fry it before, so it gets extra crispy and not too soft. In my veggie recipe I use: garlic, shallots, mushrooms, carrots, eggplants and tomatoes. Sometimes I also add whatever I have leftover in the fridge. Do the same, it makes the dinner way more easy.
Did anyone tried the classic zucchini lasagna? I might soon make a vegan version of the popular creamy zucchini lasagna. Maybe with cashew cheese too like this one. Should also be worth it too! Gets so hungry writing about all this delicious Italian food.
Last advice – remember you can easily adjust the vegetables to suit the seasons or your speciel wants.
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