Vegan lasagne can be incredibly delicious and satisfying. With the right combination of ingredients and flavors, you can create a lasagne that is rich, flavorful, and comforting. It's a chance to showcase the versatility and tastiness of plant-based cooking.
Why you’ll love this
This vegan lasagna is packed with flavor and texture, making it a satisfying and delicious meal for vegans and non-vegans alike.
The combination of the rich red sauce made with vegan ground beef, mushrooms, kale, and tomato paste, along with the creamy bechamel white sauce made with walnuts, garlic, oat milk, and roux, creates a perfect balance of flavors.
It's a great dish to make for a crowd or to enjoy as leftovers, as it reheats beautifully.
Other Classic comfort food made easy you should try! ULTIMATE BEST VEGAN SHEPHERD'S PIE RECIPE (COTTAGE PIE), VEGAN MOUSSAKA WITH BEYOND MEAT RECIPE, VEGAN RICOTTA STUFFED PACCHERI, VEGAN TOFU MUSHROOM LASAGNA RECIPE (NO NOODLE), VEGAN RICOTTA STUFFED SHELLS. The possibilities are endless!
Ingredients
For the Red Sauce:
- Vegan ground beef substitute – plant-based protein for a hearty, meat-like texture.
- Mushrooms – sliced for an earthy, savory depth.
- Kale – chopped for nutrients and a hint of green.
- Tomato paste – concentrated tomato flavor for a rich base.
- Garlic – minced for a savory, aromatic boost.
- Olive oil – for sautéing and bringing everything together.
- Salt and pepper – to enhance and balance flavors.
For the Bechamel White Sauce:
- Walnuts – soaked overnight, lending a creamy, nutty base.
- Garlic – adds warmth and depth.
- Oat milk (or any other non-dairy milk) – creates a smooth, creamy texture without dairy.
- Roux – a cooked mixture of flour and vegan butter, thickening the sauce for richness.
For the Lasagna:
- Lasagna noodles – cooked, forming the layers of the dish.
- Vegan cheese – optional, for a creamy, melty topping.
Steps
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
3. Add the vegan ground beef substitute to the skillet and cook until browned, breaking it up with a spatula.
4. Add the sliced mushrooms and chopped kale to the skillet and cook for another 5 minutes until the vegetables are tender.
5. Stir in the tomato paste and season with salt and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld together. Remove from heat.
6. In a blender or food processor, combine the soaked walnuts, garlic cloves, oat milk, and roux. Blend until smooth and creamy.
7. In a baking dish, spread a thin layer of the red sauce on the bottom. Place a layer of cooked lasagna noodles on top.
8. Spread a layer of the bechamel white sauce over the noodles, followed by another layer of the red sauce. Repeat this process until all the ingredients are used, finishing with a layer of the bechamel white sauce on top.
9. If desired, sprinkle vegan cheese on top of the lasagna.
10. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
11. Allow the lasagna to cool for a few minutes before serving. Slice and enjoy!
Expert tips
Feel free to add your favorite vegetables to the red sauce, such as bell peppers or zucchini, to make it even more flavorful and nutritious.
If you prefer a smoother texture for the bechamel white sauce, strain it through a fine-mesh sieve before using.
Variations:
For a gluten-free option, use gluten-free lasagna noodles and replace the roux with a gluten-free flour and vegan butter substitute.
Add a layer of vegan pesto or vegan ricotta cheese between the red sauce and bechamel white sauce for extra flavor.
FAQ:
Q: Can I make this lasagna ahead of time?
A: Yes! You can assemble the lasagna ahead of time and refrigerate it until ready to bake. Just make sure to adjust the baking time accordingly, as it may take a bit longer to cook if it's cold from the fridge.
Q: Can I freeze leftovers?
A: Absolutely! This lasagna freezes well. Just make sure to wrap it tightly in foil or place it in an airtight container before freezing. Thaw it in the refrigerator overnight before reheating.
Q: Can I use a different non-dairy milk?
A: Yes, you can use any non-dairy milk of your choice in the bechamel white sauce. Oat milk, almond milk, or soy milk all work well.
Enjoy this delicious and hearty vegan lasagna with layers of flavorful red sauce and creamy bechamel white sauce. It's a perfect dish for any occasion and will surely impress your family and friends!
Vegan Lasagne
Ingredients
- For the Red Sauce:
- - 1 package of vegan ground beef substitute
- - 1 cup of mushrooms sliced
- - 1 cup of kale chopped
- - 1 can of tomato paste
- - 2 cloves of garlic minced
- - 1 tablespoon of olive oil
- - Salt and pepper to taste
- For the Bechamel White Sauce:
- - 1 cup of walnuts soaked overnight and drained
- - 2 cloves of garlic
- - 1 cup of oat milk or any other non-dairy milk
- - 2 tablespoons of roux equal parts flour and vegan butter, cooked until golden brown
- For the Lasagna:
- - 12 lasagna noodles cooked according to package instructions
- - Vegan cheese for topping optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
- Add the vegan ground beef substitute to the skillet and cook until browned, breaking it up with a spatula.
- Add the sliced mushrooms and chopped kale to the skillet and cook for another 5 minutes until the vegetables are tender.
- Stir in the tomato paste and season with salt and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld together. Remove from heat.
- In a blender or food processor, combine the soaked walnuts, garlic cloves, oat milk, and roux. Blend until smooth and creamy.
- In a baking dish, spread a thin layer of the red sauce on the bottom. Place a layer of cooked lasagna noodles on top.
- Spread a layer of the bechamel white sauce over the noodles, followed by another layer of the red sauce. Repeat this process until all the ingredients are used, finishing with a layer of the bechamel white sauce on top.
- If desired, sprinkle vegan cheese on top of the lasagna.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
- Allow the lasagna to cool for a few minutes before serving. Slice and enjoy!
