Vegan Lasagna
Layers of lentil and mushroom ragu, a soy milk white sauce and egg-free pasta sheets, baked for 30 minutes.
Photograph credit: Three Cheez Lasagna (vegan) (124482666) by Kari Sullivan from Austin, TX · CC BY 2.0 · Wikimedia Commons
What to Put on the Table With Vegan Lasagna
- Green salad
- Garlic bread without butter
- Steamed broccoli
Sides from the same cuisine on this site: Rosemary Focaccia, Creamy Parmesan Polenta, Cauliflower Risotto.
Making Vegan Lasagna, Step by Step
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the olive oil and cook the onion and carrot for 6 minutes. Add the mushrooms and cook for 6 minutes until their water has gone. Add the garlic for 1 minute.
-
Stir in the lentils, passata, oregano and half the salt and simmer for 10 minutes. Keep it fairly loose.
-
Heat the rapeseed oil in a pan, stir in the flour, then whisk in the soy milk a little at a time. Simmer for 5 minutes until thick. Add the nutritional yeast and remaining salt.
-
Heat the oven to 190°C / 375°F. Layer ragu, pasta and white sauce in a large dish, ending with white sauce.
-
Cover with foil and bake for 20 minutes, then uncover and bake for 10 minutes. Rest for 15 minutes before cutting.
Related guide: Prep, cook and total time.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Notes From the Method
Cook the mushrooms until dry and golden.
Keep the ragu slightly loose.
Rest before cutting.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Keeping What's Left
Keeps for 3 days in the fridge. Freeze portions for 2 months.
Questions and Answers
How long does Vegan Lasagna take to make?
30 minutes of preparation and 45 minutes of cooking, plus 15 minutes of resting, so allow 1 hour 30 minutes from start to finish. The recipe serves 8.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Italian cooking and dinner ideas from Weekly Delight.
Vegan Carbonara
Spaghetti in a silky sauce of blended silken tofu, nutritional yeast and garlic, topped with crisp smoked mushrooms.
Vegan Meatballs
Brown lentil, mushroom and walnut balls bound with oats and baked for 20 minutes, then served in a passata sauce.
Vegan Pizza
A thin yeasted pizza topped with passata, mushrooms, peppers, olives and red onion, baked for 15 minutes at 240C.
Vegetable Lasagna
Lasagne sheets layered with a lentil and vegetable tomato sauce, white sauce and cheese. Six servings in 1 hour 45…
Gluten-Free Lasagna
Layers of beef ragu, white sauce thickened with cornflour and gluten-free pasta sheets, baked for 40 minutes at 190C.
_(124482666).jpg){kind=link}
Lentil and Walnut Ragù
Brown lentils and toasted walnuts cooked down with soffritto, tomato and a long simmer into something with the depth…