Easy Recipe for Vegan Lasagna

Another week, another Italian recipe: lasagna. This hearty wholesome plant-based version of vegetable lasagna will satisfy vegans and non-vegans alike.

Lasagna is all about layering: alternate noodles, tomato and béchamel sauce in casserole dish and bake – as easy as pie. I like to top the zucchini stripes, as my last layer, with a cheesy almond butter sauce. Top it off with fresh basil and roasted pine nuts and enjoy the delicious plant-based version of an Italian classic.

Gemüse Lasagne vegan Lasagna

Although I try to avoid aluminum foil (especially when baking) as often as possible, it really is necessary in this case. I had to learn the hard way when I thought I knew better and ended up with a very crunchy casserole – and by crunchy I mean way too crunchy.

One more serving tip: If you cut the lasagna right after baking, it’ll probably fall apart and you won’t be able to arrange it beautifully on a plate. However, if you allow the lasagna to cool for 1-2 hours, reheat and then cut it into portions, it will remain in a beautiful shape. I think lasagna tastes even better reheated the next day anyway.

Gemüse Lasagne vegan Lasagna

Healthy Vegan Lasagna
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

Lasagna is all about layering: alternate noodles, tomato and béchamel sauce in casserole dish and bake. As easy as pie. I like to top the zucchini stripes, as my last layer, with a cheesy almond butter sauce. Top it off with fresh basil and roasted pine nuts and enjoy the delicious plant-based version of an Italian classic.  

Course: Main Course
Cuisine: Italian
Servings: 6
Author: Mina
Ingredients
  • 1 small zucchini
For the tomato sauce
  • 3 shallots, finely diced
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 1 small zucchini, diced
  • 5 tbsp tomato paste (about half a tube)
  • 1 dash of red wine (alternatively: veggie stock or water)
  • 1 tbsp maple syrup
  • 2 cans tomatoes
  • 1/2 cup veggie stock (125 ml)
  • 2 tbsp Italian herbs
  • 1 tbsp paprika, ground
  • salt & pepper to taste
For the béchamel sauce
  • 3 tbsp olive oil
  • 4 tbsp spelt flour (or any other flour)
  • 2 cups oat milk (or other plant-based milk) (450 ml)
  • 2 tbsp nutritional yeast (optional)
For the "cheese" sauce
  • 3 tbsp almond butter (white)
  • 2 tbsp nutritional yeast
  • about 1/2 cup oat milk (or other plant-based milk) (100 - 125 ml)
  • a pinch of salt
  • a pinch of garlic powder (optional)
For arranging and serving
  • lasagna noodles
  • basil (optional)
  • pine nuts (optional)
Instructions
  1. Slice one of the zucchinis lengthways. Heat some frying oil in a large pan and sear zucchini slices from both sides for 1-2 minutes. Place on paper towel to absorb any extra oil.

Tomato sauce
  1. Use the same pan to make tomato sauce. Add some oil to the pan, and sauté shallots until translucent. Add garlic and cook for 1 minute, then add diced carrots, zucchini and tomato paste. Cook for a few minutes, stirring occasionally. 

  2. Deglaze with a good dash of red wine (or veggie stock/ water). Boil down and add maple syrup to caramelize. Then add canned tomatoes, veggie stock, herbs and spices and let simmer for about 10 minutes. Finally season with salt & pepper. 

Béchamel sauce
  1. Add oil to a pot and heat at medium to high heat. Sift the flour and add to the pot stirring vigorously. Add milk and continue to stir vigorously while the sauce gradually thickens. When desired thickness is reached (keep in mind that it will continue to thicken a little more as it cools), remove from heat. Add nutritional yeast and any other spices if desired.

  2. Now's the time to preheat the oven to 420 ° F (220 ° C).

Cheese sauce
  1. Heat almond butter and nutritional yeast in a small pot. Add oat milk and continue to stir vigorously. Season with salt and garlic (or other spices) and take off the heat.

Arrange
  1. Layer: start with noodles, followed by a layer of each tomato and béchamel sauce. Next up, another layer of noodles and so forth. Finish the lasagna off with a layer of zucchini slices. Finally spread "cheese" sauce on top of zucchini.

  2. Cover with aluminum foil and bake for about 30 minutes or until noodles are cooked and the "cheese" topping turned golden. 


Recipe Notes
  • If you like, you can add firm tofu (torn to bits) to the tomato sauce. 
  • One more serving tip: If you cut the lasagna right after baking, it'll probably fall apart and you won't be able to arrange it beautifully on a plate. However, if you allow the lasagna to cool for 1-2 hours, reheat and then cut it into portions, it will remain in a beautiful shape. I think lasagna tastes even better reheated the next day anyway.

Gemüse Lasagne vegan Lasagna

I hope you love this recipe – please let me know in the comment section below! If you make this vegan lasagna, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!

Gemüse Lasagne vegan Lasagna

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.