Vegan Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units Scale


  • 1 Tbsp Olive oil
  • 1 1/2 cups Rehydrated soya mince (See notes)
  • 1 cup Chopped cherry tomatoes (See notes at the end)
  • 1 Medium Onion
  • 5 Cloves Garlic
  • 1 cup Passata
  • 1 cup Veg stock
  • 1 Bunch Fresh basil (Or tbsp dried basil)
  • 1 Tbsp Paprika
  • 1 Tbsp Fresh thyme (Or 1 tsp dried thyme)
  • 1 Tbsp Dried oregano
  • 1/2 Tsp Salt
  • 1 Tsp Black pepper
  • 2 cups Vegan Mozzarella
  • 6 Sheets Dried lasagna

Bechamel Sauce recipe

  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Tbsp White wine
  • 1 1/2 cups Hot milk
  • 1/2 Tsp Salt and Pepper
  • Add a pinch of nutmeg


  1. Add your oil to a large pan, heat it up and add your onions with a pinch of salt. Clarify then add in your garlic fry up for another couple of minutes. Pop in the chopped tomatoes and fresh herbs, cook up for a couple of minutes. Next add your passata and stock. Cook up for a further five minutes then pop in your soya mince. This step takes about 15 minutes max! If you want to push your sauce for a bit longer you can. 
    If not just move to your next step.
  2. Preheat your oven to about 200 C
    Add your bolognase sauce to a 12 x 8 oven dish
    Cover with the lasagna sheets.
    Next –

Bechamel Sauce

  1. heat up your butter in a pan.
    NB* Ensure you have all your ingredients to hand as the bechamel cooks quickly.
  2. I always sift my flour into the melted butter to avoid clumping, stirring quickly.
    As soon as the flour is absorbed into the butter start adding in your hot milk. Continue to stir until you begin to get a nice cream consistency.
    (Note, if you use cold milk your sauce is more likely to clump).
    Add in your wine and stir it up.
  3. Your sauce should be nice and creamy. If you need a little extra fluid just add some more warm water. Season with salt and pepper and nutmeg. Always do a taste test.
    Remove from the heat.

Next step –

  1. Pour your bechamel sauce over the lasagne sheets.
  2. Sprinkle the top with the vegan mozzarella then pop into the oven for about 20/25 minutes.  Check and see your sauce is bubbling up nicely and your mozzarella has melted!
  3. This lasagna is quite filling, you can serve with a baked potatoe, a side of wedges or a simple salad!


Here’s a link to my spag bol recipe which I occasionally bulk up so I have a meal the next day that I can transform into lasagna. 

otherwise read this –

I used TVP or Soya mince for my vegan lasagnas. 1 cup dried mince usually yields about a 1 1/2 to 2 cups mince once rehydrated. You can sub with vegan mince or 2 cans green lentils.

Simply add the dry mince to a bowl, cover with water so that its about an inch above the mince. It usually takes under five minutes for it to swell and rehydrate. Then simply rinse it out in a sieve and put it back in the bowl to add to your sauce.


You can sub fresh tomatoes with tinned tomatoes.

Sub Passata for about 2 tbsp tomatoe purée plus 3/4 cup water.