This is the Ultimate Vegan Lasagne — a rich, comforting dish I test on even the biggest meat-eaters, and it always gets rave reviews. Many say it rivals their favourite meat sauce lasagne.
Recipe Difficulty – Easy!
Table of Contents
- Why this recipe works
- Ingredients to make The Best Vegan Lasagne
- Substitutions
- Variations
- How to make The Best Vegan Lasagne
- Leftovers
- Recipe FAQs
- What to serve with Vegan Lasagne
- Vegan Lasagne Recipe
Why this recipe works
Between a bright tomato sauce and a velvety vegan cashew bechamel, this lasagne delivers classic flavour and familiar texture — without meat. Black beans and lentils provide a satisfying, protein-rich “meaty” texture while the cashew-based bechamel brings a creamy, cheesy mouthfeel that rounds everything out. The result is an impressive-looking dish that’s straightforward to assemble and perfect as comfort food.
Ingredients to make The Best Vegan Lasagne
Tomato Sauce Ingredients
- Olive Oil – for frying the vegetables and preventing sticking.
- Garlic Cloves – crushed to add depth of flavour.
- Red Onion – slightly sweeter than white onion, but either works.
- Dried Oregano – classic Italian seasoning for warmth and aroma.
- Dried Basil – adds a sweet, herbaceous note.
- Mushrooms – add umami and texture; chop or sauté as preferred.
- Tomatoes – fresh chopped tomatoes brighten the sauce.
- Tinned Black Beans – provide a meaty texture and protein.
- Green Lentils – add body, texture, and protein.
- Passata – supplies the right acidity, moisture, and tomato flavour.
Vegan Bechamel Ingredients
- Cashews – blended to create a creamy, cheese-like bechamel.
- Nutritional Yeast – adds a savory, cheesy note and helps thicken.
- Dried Basil – for seasoning.
- Garlic Clove – crushed for flavour.
- Unsweetened Plant Milk – almond, oat, soy, or your choice.
- Olive Oil – enhances texture and flavour.
Extra Ingredients
- Lasagne Sheets – gluten-free sheets used here; regular or whole wheat are fine if gluten isn’t a concern.
- Vegan Cheese – choose from vegan parmesan, mozzarella, ricotta alternatives, or a mix.
See recipe card below for full ingredient quantities and serving information.
Substitutions
- Tomato Sauce: Use a good-quality store-bought sauce to save time.
- Olive Oil: Any neutral oil (vegetable, rapeseed, canola) works.
- Onion: White or yellow onion can replace red onion.
- Garlic: If you don’t have fresh garlic, a pinch of garlic powder will work.
- Beans & pulses: Swap black beans and lentils for chickpeas, cannellini, or other beans.
- Nutritional Yeast: If you prefer, use a store-bought vegan cheese in the bechamel for extra cheesiness.
- Passata: Substitute tinned chopped tomatoes plus a spoon of tomato paste.
- Extra Veggies: Add things like red bell pepper, zucchini, or grated carrot to bulk up the sauce.
Variations
- Spicy: Add crushed red pepper flakes to the tomato sauce for heat. Non-vegans could add spicy chorizo for extra kick.
- Deluxe: Finish with fresh basil, chopped parsley, or extra vegan parmesan for a restaurant-style presentation. For extra umami, stir in a splash of soy sauce or a spoon of miso.
- Kid friendly: This lasagne is family-friendly. Serve with garlic bread or gluten-free focaccia to please picky eaters.
How to make The Best Vegan Lasagne
Step 1: Preheat the oven to 200°C / 390°F. Chop mushrooms, tomatoes, onion, and garlic.
Step 2: Heat a large saucepan with olive oil. Add garlic, onion, oregano, basil, tomatoes, mushrooms, black beans, and lentils. Fry for a few minutes until flavours combine.
Step 3: Add the passata, season with salt and pepper, then bring to a simmer. Cook for about 15 minutes to develop flavour.
Step 4: While the tomato sauce simmers, blend the bechamel ingredients (cashews, nutritional yeast, basil, garlic, plant milk, olive oil, salt, and pepper) until completely smooth.
Step 5: Assemble the lasagne in layers: start with tomato sauce, then lasagne sheets, more tomato sauce, a layer of bechamel, another pasta layer, and repeat until the dish is filled.
Step 6: Ensure the top layer of noodles is well-covered with bechamel and finish by sprinkling the vegan cheese on top.
Step 7: Bake the lasagne at 200°C / 390°F for 30–35 minutes, until bubbling and the cheese is melted and golden.
Hint: Line the dish with parchment paper for easier cleanup.
Leftovers
Store leftovers in an airtight container in the fridge for 3–5 days; don’t leave lasagne at room temperature. This dish freezes well for up to 3 months — thaw in the fridge before reheating gently until piping hot.
Recipe FAQs
No — most lasagne sheets cook perfectly while the assembled dish bakes in the oven.
Yes — assemble the lasagne a day ahead, then bake when you’re ready to serve.
Use beans and lentils for meaty texture, cashew or tofu-based ricotta for cheese layers, and plant milk in place of dairy milk.
Yes — freeze before or after baking. For convenience, portion into single servings before freezing.
What to serve with Vegan Lasagne
Serve it with a crisp green salad and a tangy dressing, or pair it with garlic bread or air-fryer chips for a heartier meal. For a dinner party, finish with a simple vegan dessert to complete the menu.
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Vegan Lasagne
Equipment
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1 Knife
-
1 Chopping Board
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1 Blender
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1 large pot
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1 Baking tray
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1 grater
Ingredients
Tomato Sauce Ingredients:
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 1 red onion, diced
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 100 g mushrooms, chopped
- 100 g tomatoes, chopped
- 1 can 400g tinned black beans, drained and rinsed
- 1 can 400g green lentils, drained and rinsed
- 680 g passata, 1 large glass jar
- 2 handfuls fresh spinach, (optional)
- salt & pepper
Vegan Bechamel Ingredients:
- 200 g cashews
- 4 tbsp nutritional yeast
- 1 tsp dried basil
- 1 garlic clove, crushed
- 2 pinches salt
- 4 pinches pepper
- 200 ml unsweetened plant milk, (I use almond)
- 1 tbsp olive oil
Extra ingredients
- 12 Lasagne Sheets, (I used gluten-free)
- 150 g vegan cheese
Instructions
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Pre heat your oven to 200C/390F. Meanwhile chop the mushrooms, tomatoes, onion and garlic.
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Heat a large pot with olive oil. Add garlic, onion, oregano, basil, tomatoes, mushrooms, black beans, lentils, salt and pepper and fry for a few minutes.
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Add the passata, a generous pinch of salt and pepper, mix, and simmer for 15 minutes.
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Meanwhile, add all white sauce ingredients to a blender and blend until smooth.
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Layer the lasagne as you prefer (tomato sauce, lasagne sheets, tomato sauce, white sauce, repeat).
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Grate vegan cheese on top and bake at 200C/390F for 30–35 minutes.
Notes
Substitutions & Variations: See the list provided above for easy swaps.
To Store: In the fridge up to 3 days.
To Freeze: Cool, store airtight up to 3 months; defrost in the fridge and reheat until hot.
Tip 1: Drain and rinse tinned lentils and beans before adding.
Tip 2: The bechamel adds great flavour — I recommend it.
Tip 3: This freezes well — make extra for another meal.
Nutrition
