Vegan Lasagna recipe
Here is a foolproof recipe for a vegan lasagna bolognese without milk or meat. This lasagna is therefore vegetarian and vegan. Together with the vegan parmigiana, vegan carbonara, and the mushroom and vegan sausage lasagne are definitely part of my favourite vegan Italian pasta dishes!
Why you will love this vegan lasagne
Everyone likes themNo I'm not just saying that to convince you to make them! I always make this vegan lasagne when I have omnivorous people over for dinner. They always tell me they are better than the original ones!
Easy to make:: There may be a few simple steps to follow carefully, but once your ragout and béchamel are ready, it's done! You can also prepare the béchamel sauce (white sauce) and the vegan ragù the day before!
Customisable:Let your imagination run wild and make your own lasagne with the vegetables you prefer. You can add vegetables in the meat sauce, or make a lasagne with other seasonal vegetables sautéed in the pan instead of the meat sauce.
Here are all the ingredients you'll need
Lasagne is one of my favourite Italian vegan recipes. The best thing is that it does not require many ingredients!
- Vegan ragù sauce (vegan bolognese)
- Vegan béchamel sauce
- Egg-free lasagne sheets
- Grated vegan cheese
- Extravirgin Olive oil
Preparing the vegan lasagna
1. Prepare the ragout
- Finely chop celery, carrots and onion. Heat 2-3 tablespoons of olive oil in a saucepan and brown the celery, carrots and onion. Add the tomato paste and soy granules to the pan. Sauté for 5-10 minutes and then add the tomato puree
- Add salt and pepper to taste, and a bay leaf if desired. Let the ragout cook on a low heat for at least 20-30 minutes.
For the full recipe you can consult this link: Vegetarian ragout sauce (vegan)
2. Prepare the béchamel
While the ragout sauce is cooking, prepare the béchamel sauce:
- Melt the butter in a large saucepan over medium temperature. Add the flour and mix quickly with a kitchen whisk until a roux forms. Add the milk little by little while continuing to mix with the whisk.
- Season with salt and pepper and add nutmeg powder and noble yeast if desired. The béchamel will be ready in approx. 10-15 minutes.
For the full recipe you can consult this link: Vegan béchamel sauce.
3. Compose the lasagna
Sprinkle the bottom of an oven dish (25×15 cm) with olive oil to prevent the lasagna from sticking. Also put 1 spoonful of meat sauce on the bottom of the dish. Turn on the oven at 200°C static function.
Then start making your lasagne in layers in this order: Lasagne sheets - Ragù - Béchamel sauce - grated veg cheese - a drizzle of oil.
4. Bake
Then start again with the next layer until you reach the end. On the surface of your lasagna put meat sauce, béchamel sauce, grated veg cheese and olive oil in smaller quantities than the layers. Put at least 200/300ml water in the corners before baking to prevent it from drying out in the oven. Bake for 45min/1h.
Let it rest for 5-10min once removed from the oven and serve!
Storage tips
You can store the vegan lasagne in a refrigerator container for 3-4 days. To reheat leftovers, put them in a pan with sugar-free vegetable milk.
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!
Vegan lasagne
Equipment
- 1 baking pan 30×20 cm
- 1 pot or pan
Ingredients
- 500 g vegan ragù
- 500 ml vegan béchamel
- 200 g lasagna sheets without eggs
- as needed grated vegan cheese
- as needed Olive oil
Instructions
- Sprinkle the bottom of an oven dish (25×15 cm) with olive oil to prevent the lasagna from sticking.
- Also put 1 spoonful of ragout sauce in the bottom of the dish.
- Turn on the oven at 200°C (400°F) static function
- Then start making your lasagne in layers in this order: Lasagne sheets - Ragù - Béchamel sauce - grated veg cheese - a drizzle of oil.
- Then start over with the next layer until you reach the end.
- On the surface of your lasagna put meat sauce, béchamel sauce, grated veg cheese and olive oil in smaller amounts than the layers.
- Put at least 200/300ml of water in the corners before baking to prevent it from drying out in the oven. Bake for 45min/1h.
- Let it rest for 5-10min once removed from the oven and serve!
I so hope you enjoyed the recipe! See you soon
