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Home » Recipes » Recipes

Vegan Lasagna

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A classic vegan lasagna, packed with a rich meaty ragu and a silky aromatic bechamel sauce. A perfect crowd pleaser!

vegan lasagna

Aaah, the long awaited update to my vegan lasagna recipe! Ok maybe you weren't waiting - perhaps you didn't even know I had a vegan lasagna recipe, but guess what? YOU DO NOW, and it's a blummin brilliant one! Itt's packed with a delicious meaty ragu and layered with the silkiest, tastiest vegan bechamel sauce.

Sure, I'll bet there's a lasagna traditionalist out there who'll feel perturbed about the idea of a vegan lasagna which calls itself "meaty" and "creamy", but that's none of my business. I'm just here to deliver the news that your school-night lasagna recipe is ready for its makeover, whether you like it or not!

Jump to:
  • What's in a vegan lasagna?
  • How do I make vegan lasagna?
  • Subs and swaps
  • Jazz up your vegan lasagna!
  • Do I need any specialist equipment?
  • How can I store my vegan lasagna?
  • Bonus Tip!
  • Vegan Lasagna FAQs

What's in a vegan lasagna?

I've had a good old rummage through my kitchen and grabbed all the things we'll need to get this vegan lasagna recipe on the road. The french call it mise en place, I call it "getting my sh*t together".

Obviously see the full recipe at the bottom of the page for quantities.

ingredients

OK, to make this recipe you're gonna need:

  • Vegan bechamel sauce - This is your creamy filling. Make this first before you do anything else. You'll need it ready to go!
  • Onion and garlic - The start of your aromatics!
  • Vegan mince (aka ground) - I like to use the fresh stuff, like this variety from the Meatless Farm, but honestly any kind of vegan mince will do!
  • Carrot & celery - The second part of your aromatics!
  • Dried oregano and Parsley
  • Tomato puree (aka tomato paste), marmite & light soy sauce - The flavour bomb trio!
  • Dry white wine
  • Can peeled tomatoes - Always better than chopped tomatoes, but use what you have!
  • Vegetable stock
  • Lasagna sheets - make sure you're using a vegan variety without egg.

Before you panic, this is not the recipe: see the recipe card at the bottom of the page for quantities.

vegan Lasagna

How do I make vegan lasagna?

I promised I wasn't going to bully you for not knowing how to make a lasagna, despite the fact that you're *insert your age here*. No, what I'm going to do instead is describe the process with illustrations so you can learn in a kind, nurturing environment. That's why we're friends!

add the vegan milk

1. Make the bechamel sauce! The method and ingredients for this part of the recipe are over here, so don't forget to make this before you even THINK about touching those lasagna sheets.

make the ragu

2. Make the meaty ragu! It's really very similar to a vegan bolognese sauce, just a little thicker. Make sure you don't rush this stage though. Nobody likes undercooked tomatoes in a vegan lasagna!

assemble the lasagna

3. Assemble the lasagna! Always start with a layer of the ragu on the bottom of your dish, followed by a layer of pasta. Next goes a layer of bechamel and repeat until you run out! Oh but make sure you finish with bechamel on top - that's the only requirement here!

bake the lasagna

4. Bake the lasagna! I've left vegan cheese topping as an optional ingredient here, because I find that a decent amount of bechamel goes a long way to making this lasagna brown and bubbly. But of course, if you wanna cheese it up, go for it!

Hint: There's nothing worse than slicing into a lasagna only to find it's still uncooked in the middle. Crunchy pasta? No thanks! My tip is to wrap the lasagna in tin foil for the first 30 minutes of the bake, then remove the tin foil for the last 10 mins to allow the surface to brown.

vegan lasagna

Subs and swaps

Would this be a 2022 vegan lasagna if I didn't provide some swaps for you?? Of courrrrse it wouldn't! Here are some things you might want to switch up to suit your diet.

  • Pasta - Obviously pasta contains gluten, so if you don't cope well with that stuff, then you'll need to find a sub. I've tried this recipe with brown rice pasta sheets and it worked beautifully, but you can also use super thinly sliced veggies, like aubergine or courgettes. Just be sure to grill them until soft before using as pasta sheets.
  • Vegan Mince/Ground - If you're following a whole food plant based diet, feel free to swap the mince for a tin of drained lentils. You can even mix in a few finely chopped shiitake mushrooms for extra flavour and bite. Remember you can also use minced up vegan burger instead of ground vegan mince. Beyond burgers work great!
  • Dry White Wine - If you don't drink, don't worry! This recipe calls for dry white wine but this can be easily subbed for either more veggie stock or simply water.

If you've made this recipe with some swaps, let me know how it worked out in the comments!

bubbly bechamel topping

Jazz up your vegan lasagna!

Oh mate! This is the moment you've been waiting for! Time to go EXTRA on that lasagna! Make it your own - live your best laz life! Here are some tips:

  • Add some spice! - Definitely not a typical Italian tweak, but I love a bit of chilli in my lasagna. Why not do what I do and keep a few birdseye chillies in the freezer. When you want to add some spice, use a microplane grater to shred them right into that meaty ragu!
  • Popeye power! - Looking for a mean green lasagna instead? Why not shred some spinach into your bechamel sauce while it cooks? When you layer the pasta you'll get some lovely "spinach and ricotta" vibes!
  • Crisp it up! - Again, I'd go to Italian jail for this, but why not top your lasagna with some crunchy bread crumbs!? Panko work best!

Alternatively, if you're looking for a different mid-week crowdpleaser altogether, why not try my vegan cottage pie! It's a really special little number. OR you can do my vegan tikka masala! Wonderful, if I say so myself!

vegan lasagna

Do I need any specialist equipment?

Nope! Nothing super specialist, just the below bits and bobs:

  • 1 x oven
  • 1 x wide frying pan or low-sided saucepan
  • 1 x spatula
  • 1 x 22x33cm or 9x13 inch casserole or lasagna dish
cross section of noodles

How can I store my vegan lasagna?

Lasagna stores great in the fridge. Just wrap the dish in tin foil and keep for up to 2 days. Day old lasagna is never incredible mind, but my tip for re-heating it is to do each portion individually. I take a portion, zap in the microwave for 2 minutes the stick under the grill/broiler to get piping hot and crispy!

Bonus Tip!

Immediately after baking, vegan lasagna will be SUPER sloppy inside. If you want a portion of lasagna which keeps its shape, I'd recommend letting the dish sit to cool/rest for 10 minutes before serving. If you're happy with a messy plate of lasagna, then serve up pronto! The choice is yours!

fork

Vegan Lasagna FAQs

Q: What is vegan lasagna made from?

A: For the meaty ragu, vegan lasagnas can be made with a vegan meat alternative or simply with finely minced mushrooms and lentils. Crumbled tempeh works great too! For the creamy white sauce, the milk and butter can be replaced for non-dairy alternatives. Try soy milk and vegan butter instead.

Q: Can I freeze vegan lasagna?

A: Yes, absolutely! It's best to wrap the lasagna in tin foil before baking then placing in the freezer. This way you can simply pop it in the oven to bake when you're ready. I'd advise baking a frozen lasagna at 170c for 45 minutes before removing the tin foil and baking for a further 10 minutes.

vegan lasagna

Vegan Lasagna

Richard Makin
A classic vegan lasagna, packed with a rich meaty ragu and a silky aromatic bechamel sauce. A perfect crowd pleaser!
4.88 from 16 votes
Print Recipe Pin Recipe
Cook Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine All, Italian, Italian American
Servings 6 servings
Calories 350 kcal
Equipment
  • 1 x oven
  • 1 x wide frying pan or low-sided saucepan
  • 1 x spatula
  • 1 x 22x33cm or 9x13 inch casserole or lasagna dish
Ingredients
 
 
  • 1 batch vegan bechamel sauce
  • 1 tablespoon olive oil
  • 1 onion (peeled and finely chopped)
  • 4 cloves garlic (finely minced)
  • 400 g vegan mince (like Beyond Meat)
  • ½ carrot (peeled and finely diced)
  • 1 celery stalk (finely diced)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • 1 tablespoon tomato puree (aka tomato paste)
  • 1 teaspoon marmite (optional)
  • 1 teaspoon light soy sauce
  • 100 ml dry white wine
  • 400 g can peeled tomatoes
  • 200 ml vegetable stock
  • sea salt and black pepper
  • 12 lasagna sheets (make sure they're vegan)
  • 120 g vegan cheese (optional)
  • fresh parsley or basil (finely chopped for serving)
Instructions
 
  • Preheat the oven to 180 °C
  • Place a wide frying pan or low-sided saucepan over medium heat and add the olive oil. Once hot, add the onion and fry for 2 minutes or until softened. Add the garlic and fry for a further minute.
    1 tablespoon olive oil, 1 onion, 4 cloves garlic
  • Add the vegan mince and break up with a spatula. Fry off for a few more minutes or until the vegan mince is starting to brown. Add the carrot and celery along with a splash of water to deglaze the pan and cook for a further 2 minutes or until the carrots and celery are softening.
    400 g vegan mince (like Beyond Meat), ½ carrot, 1 celery stalk
  • Add the dried herbs, tomato puree, marmite, light soy sauce, dry white wine, can of peeled tomatoes and vegetable stock. Use the spatula to break up the tomatoes then leave the sauce to come to a simmer.
    ½ teaspoon dried oregano, ½ teaspoon dried parsley, 1 tablespoon tomato puree, 1 teaspoon marmite, 1 teaspoon light soy sauce, 100 ml dry white wine, 400 g can peeled tomatoes, 200 ml vegetable stock
  • Once simmering, lower the heat and allow the sauce to cook for around 15-20 minutes, stirring occasionally to ensure the vegan mince doesn’t burn. Test the sauce and season with sea salt and black pepper to taste.
    sea salt and black pepper
  • If the lasagna sheets you’re using require pre-cooking, do this now in a large saucepan of salted boiling water. Do not cook the pasta for the full amount of time stated on the packaging, only cook for half of the time stated.
    12 lasagna sheets
  • In a 22x33cm or 9x13 inch casserole or lasagna dish, ladle a thin layer of the vegan ragu. Spread across the base then arrange a layer of the pasta sheets. Top with a layer of bechamel followed by another layer of pasta sheets. Repeat until the ragu has all been used up then top with a final layer of pasta followed by a final layer of bechamel.
    1 batch vegan bechamel sauce
  • Wrap the lasagna in tin foil/aluminium foil and place in the oven to bake for 30 minutes. Remove from the oven and remove the foil then top with the vegan cheese (if using) and return the lasagna to the oven to bake for a further 15 minutes.
    120 g vegan cheese
  • Remove from the oven and allow to rest for 15 minutes before sprinkling with the fresh parsley or basil and serving.
    fresh parsley or basil

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 16mgSodium: 809mgPotassium: 440mgFiber: 6gSugar: 5gVitamin A: 1018IUVitamin C: 9mgCalcium: 50mgIron: 5mg
Keyword Vegan lasagna
Love this recipe?Let me know on Instagram!

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    Recipe Rating




  1. Ella

    August 23, 2019 at 4:33 am

    5 stars
    Super délicieuse! Thanks for sharing!

    Reply
  2. Ella

    August 23, 2019 at 4:33 am

    5 stars
    Super délicieuse! Thanks for sharing!

    Reply
  3. Michelle

    October 04, 2019 at 1:25 pm

    What type of pasta do you use

    Reply
  4. Claire West

    October 06, 2019 at 6:59 pm

    5 stars
    This is nuts! So so so good. So good.

    Reply
  5. Claire West

    October 06, 2019 at 6:59 pm

    5 stars
    This is nuts! So so so good. So good.

    Reply
  6. Liz

    November 24, 2019 at 2:01 pm

    I’m going to attempt making this for hubby’s bday this weekend! What size of jar are the plum tomatoes? 14oz/28oz? Thanks in advance!

    Reply
    • Richard Makin

      December 03, 2019 at 5:55 pm

      Hey Liz! I just use the standard 400g tin which I think is equivalent to 14 oz for you guys! xx R

      Reply
    • Ginger Sundberg

      March 16, 2020 at 3:54 am

      5 stars
      Awesome! Only vegan lasagna that has past my 3 boy + hubby test (all meat eaters). You know it's good when these growing boys want second's. Just 1 question as I'm still a new vegan and sometimes get stuck on British English. What is vegan mince? (I did use Beyond Burgers, but try not to eat often.)

      Reply
      • Ceryn Bartley

        November 16, 2020 at 5:03 pm

        Hi vegan mince can be quorn ( but make sure is vegan suitable otherwise it has egg in). Tvp...which is soya mince, usually dried. Or in the supermarket you should find plant based mince. Or try substituting with puy lentils.

        Reply
      • Claudia

        January 17, 2023 at 3:22 am

        Hi, vegan mince would just be a vegan "ground meat" or "meat mince" replacement. That could be Beyond meat like you used, a soy based vegan mince or a plant based one made with lentils. I think Richard just resorted to using "vegan mince" as a general requirement to allow us to choose what we want to use since vegan folks use different kinds and have different dietary needs. (:

        Reply
  7. Celeste

    January 20, 2020 at 5:29 pm

    5 stars
    So delicious! I did add lentils to mine to give it even more texture variety sinceI kept it cheap and used a store bought sauce. The bechmel is incredible! Thank you for the recipe!!

    Reply
    • Richard Makin

      February 17, 2020 at 1:16 pm

      Thanks for the feedback Celeste. Glad you enjoyed!

      Reply
  8. Celeste

    January 20, 2020 at 5:29 pm

    5 stars
    So delicious! I did add lentils to mine to give it even more texture variety sinceI kept it cheap and used a store bought sauce. The bechmel is incredible! Thank you for the recipe!!

    Reply
  9. Alex

    February 17, 2020 at 10:23 pm

    Do the lasagna sheets need to be cooked first? I've never made lasagna before and I really want to try this! Looks sooooo good.

    Reply
  10. Ginger Sundberg

    March 16, 2020 at 3:54 am

    5 stars
    Awesome! Only vegan lasagna that has past my 3 boy + hubby test (all meat eaters). You know it's good when these growing boys want second's. Just 1 question as I'm still a new vegan and sometimes get stuck on British English. What is vegan mince? (I did use Beyond Burgers, but try not to eat often.)

    Reply
  11. Bridgey

    April 22, 2020 at 1:01 pm

    Help! There is no tapioca starch where I live 🙁 is it possible to use cornstarch instead?

    Reply
    • Olivia

      May 25, 2020 at 3:11 am

      5 stars
      Oh! I forgot to leave a rating, a flawless 5 stars of course!!!

      Reply
  12. Olivia

    May 25, 2020 at 3:09 am

    This was heavenly. Best lasagna I've ever had, hands down. I added 6 cloves garlic and some red wine to the sauce and 1.5x the bechamel sauce because I'm a glutton for that vegan cheese! Thank you for your incredible recipes, you're a genius!

    Reply
  13. Olivia

    May 25, 2020 at 3:11 am

    5 stars
    Oh! I forgot to leave a rating, a flawless 5 stars of course!!!

    Reply
  14. Elizabeth

    June 04, 2020 at 1:33 pm

    5 stars
    Hands down best lasagna we've ever had. SO easy to make and the kids gobbled it up! Thank you!!!!

    Reply
  15. Elizabeth

    June 04, 2020 at 1:33 pm

    5 stars
    Hands down best lasagna we've ever had. SO easy to make and the kids gobbled it up! Thank you!!!!

    Reply
  16. Frances

    September 07, 2020 at 1:55 am

    This was soooo delicious! Thank you for the recipe. We will be making it again soon....

    Reply
  17. Frances

    September 07, 2020 at 2:11 am

    5 stars
    5 stars! I forgot to rate it.

    Reply
  18. Frances

    September 07, 2020 at 2:11 am

    5 stars
    5 stars! I forgot to rate it.

    Reply
  19. Ada

    November 10, 2020 at 5:05 am

    Hello! I really want to make this to give to my parents, but to have them bake it in their own home. Would it hold up assembled in the fridge overnight to be baked the next day?

    Reply
  20. Patrick

    January 01, 2021 at 10:24 pm

    I really wish the size of cooking dish was in this recipe. Mine did not turn out because my dish was too large. There are photos but no recommended size, unless I somehow missed it. Will have to try making it again.

    Reply
  21. Gillian Luke

    February 12, 2021 at 3:43 pm

    Thank you for the recipe. I have family who are meat eaters but they are willing to try vegan and they love the Beyond Meat burgers so this is going to be a winner.

    Reply
  22. Salam

    June 29, 2021 at 7:31 pm

    5 stars
    I wish there were more stars **********

    I absolutely love this lasagne! I made it with Vegan mince that I had in my freezer but I didn’t have enough so I added some minced mushrooms. It was delicious and I can’t wait to make it again but this time with beyond burgers!!

    I plan on making it for some friends this Saturday for lunch but I need to prepare it before hand. How long before can I assemble it and refrigerate or freeze?

    Reply
  23. Salam

    June 29, 2021 at 7:31 pm

    5 stars
    I wish there were more stars **********

    I absolutely love this lasagne! I made it with Vegan mince that I had in my freezer but I didn’t have enough so I added some minced mushrooms. It was delicious and I can’t wait to make it again but this time with beyond burgers!!

    I plan on making it for some friends this Saturday for lunch but I need to prepare it before hand. How long before can I assemble it and refrigerate or freeze?

    Reply
  24. Ashley Harris

    August 06, 2021 at 3:25 am

    5 stars
    This is my go to lasagna recipe. I’m making it tomorrow for a dinner but need to make it gluten free this time. Can I sub out the white flour for gluten free flour?

    Reply
  25. Ashley Harris

    August 06, 2021 at 3:25 am

    5 stars
    This is my go to lasagna recipe. I’m making it tomorrow for a dinner but need to make it gluten free this time. Can I sub out the white flour for gluten free flour?

    Reply
  26. Elena

    October 24, 2021 at 5:07 pm

    4 stars
    Cans of tomatoes for how many ml????? I’ve bought almost 800ml per 1 can but as recepie suggested it’s way to much!

    Reply
  27. Olympia :)

    January 04, 2022 at 6:11 pm

    5 stars
    It was AMAZING. I added some vegan cheese and nutritional yeast to the bechamel but even without them it tasted great! This recipe is honestly one of the best vegan recipes I've tried and I will totally make it again <3

    Reply
  28. Olympia :)

    January 04, 2022 at 6:11 pm

    5 stars
    It was AMAZING. I added some vegan cheese and nutritional yeast to the bechamel but even without them it tasted great! This recipe is honestly one of the best vegan recipes I've tried and I will totally make it again <3

    Reply
  29. Clare Sweeney

    February 19, 2022 at 4:15 pm

    5 stars
    This is INCREDIBLE! Beyond burgers are spenny so is for special occasions but my gosh this is meaty and creamy and cheesy and just delicious so do yourself a favour and make it! Thank you Richard for all your time and effort making these delicious recipes! ☺️

    Reply
  30. Clare Sweeney

    February 19, 2022 at 4:15 pm

    5 stars
    This is INCREDIBLE! Beyond burgers are spenny so is for special occasions but my gosh this is meaty and creamy and cheesy and just delicious so do yourself a favour and make it! Thank you Richard for all your time and effort making these delicious recipes! ☺️

    Reply
  31. Anne

    August 31, 2022 at 9:50 pm

    5 stars
    Great recipe

    Reply
  32. Jazmin

    September 08, 2022 at 11:26 pm

    Hi! I want to make this recipe, what, size pan do you recommend? Wouldn’t want it to collapse or anything.

    Reply
  33. Jazmin

    September 09, 2022 at 2:32 am

    Hello, is it okay for me to use oven ready lasagna? Thank you for your time.

    Reply
  34. Monique

    October 16, 2022 at 1:48 pm

    5 stars
    This is my go-to lasagne recipe now. Delicious warmed up as well. My omnivore dad loved it!

    Reply
  35. Les Farnham

    October 25, 2022 at 9:01 am

    5 stars
    perfect recipe

    Reply
  36. Sam N

    October 29, 2022 at 11:23 pm

    5 stars
    Bingo! My new fave laz!

    Reply
  37. Nicole

    October 31, 2022 at 1:51 pm

    Love the update but wish the original recipe was still posted. My kids love it, I didn’t print it so have now lost a family favourite. Any chance you could provide a link?

    Reply
  38. Meredith

    November 15, 2022 at 8:34 am

    5 stars
    yummm! Used impossible mince and it tasted so nostalgic

    Reply
  39. Ella

    November 19, 2022 at 10:26 am

    Hello Richard, do you still have a copy of the old lasagna recipe? (With tapioca starch/ beyond burgers).
    We really loved it and now can't access, it would be great to download a copy.
    Thanks!

    Reply
    • Olivia

      January 14, 2023 at 5:10 am

      Agreed!! I came here to make the bechamel with tapioca for my lasagna (wasn't sure when or how much to add at the end) and it's not here? I felt like I was going crazy because I can't find it anywhere! ):

      Reply
  40. Jake

    December 09, 2022 at 2:13 am

    Okay, repeating the ingredients & measurements below each recipe step is the sexiest thing I've ever seen on a food blog. Yes.

    I made your original version of this dish about a half dozen times in years past (obviously a fan 👋🏻) and was nervous for the update - you've always been a trustworthy inspiration, but the internet food world champions simple, easier, & often "dumber" recipes with as few ingredients as possible to attract the majority home-chefs looking for a quick solution to dinner. Silly me for doubting!

    You've captured the original dish while simultaneously enhancing the tomato sauce's savory flavor and cutting down on active kitchen time (the new bechamel sauce is a cinch). What a combo.

    Thank you Richard!

    Reply
  41. Jake

    December 09, 2022 at 2:20 am

    5 stars
    Forgot the stars ^

    Reply
  42. Becca

    January 17, 2023 at 12:34 am

    5 stars
    Never going back to gross ricotta in my lasagna! The bechamel is eeevvvverything. Made a few adjustments based on what I had but this lasagna is the best I've ever had (vegan or not).
    My adjustments in case it helps anyone: in the bechamel, used 100 ml vegan whipping cream and 450 ml plain oatmilk; also didn't have whole cloves so added a pinch of ground cloves and strained after steeping. For the sauce, I used 4 beyond burgers, a jar of pasta sauce and a large can of diced tomatoes. I should have used 2 jars of sauce.

    Reply
  43. Charlotte

    February 02, 2023 at 6:24 pm

    5 stars
    Delicious! Used Meatless Farm mince and a can of chopped tomatoes as that's what we had. Super tasty, thank you

    Reply

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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