The Best Vegan Lasagna


In May it was my lovely boyfriends birthday. I wanted to make a nice home cooked vegan meal. I was so busy that week that I needed to make sure that it would be freezer friendly, so I could ensure that I would be able make it in advance and have all the food ready for the following weekend. I thought a lasagna would be the perfect meal. That was until I went on line and could not find any appealing vegan lasagna recipes (sorry). All the recipes I could find were ‘healthified’ versions of lasagna, or eggplant lasagnas, none were a traditional oooey gooey, cheesy, meaty, delicious looking lasagna. It was at that point when I realized that I need to take it upon myself and create my own recipe. So that’s what I did and here it is. In my opinion it tastes exactly the same, if not better, than a regular non vegan lasagna. My boyfriend and I ate the whole thing ourselves in just two nights. I also served the meal with vegan caesar salad and garlic bread, dessert was blueberry pie ( recipe coming soon!). Try out the recipe and let me know what you think! It’s a good one, I promise!

– 1 box oven ready lasagna sheets.
– 1 bag Daiya mozzarella shreds.


Bolognese Sauce

– 2 340g packages of veggie ground round
– 1 tbsp olive oil
– 1 onion, diced
– 4 cloves garlic, minced
– 1 zucchini, chopped into quarters
– 8oz cremini mushrooms
– 1 red pepper, chopped
– 2 640ml jars tomato sauce of your choice

1. Heat oil on medium heat and saute onion for 5 minutes, then add garlic and saute for 3 minutes.
2. Add zucchini, mushrooms and red pepper, cook for 5 minutes until veggies have softened.
3. Add the 2 jars of tomato sauce and simmer for 5-10 minutes. Set aside.


Bechamel Sauce
– 2 tbsp olive oil
– 1 tbsp flour
– 1 cup non-dairy milk
– 1/4 tsp nutmeg
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– salt and pepper to taste

1. Heat oil in pan then add flour, mix together until flour has absorbed oil. Cook for 3 minutes.
2. Slowly add non-dairy milk and whisk together until flour mixture is fully combined with liquid. The mixture will start to thicken, make sure you whisk constantly until desired consistency.
3. Add spices and season with salt and pepper.
4. Set aside.


Tofu Cheese
– 1 12oz block extra firm tofu
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 cup nutritional yeast
– 1 tbsp oregano
– 1 tsp salt
– 1/4 tsp pepper
– 1 lemon, juiced

1. Place all ingredients in food processor or blender. Pulse until crumbly and resembles feta cheese. Set aside.


Assembling (see pictures)
Layer in this order:
– bolognese sauce
– pasta sheets to cover sauce
– tofu cheese
– bolognese sauce
– bechamel sauce, drizzled
– pasta sheets
– tofu cheese
– bolognese sauce
– bechamel sauce
– pasta
– sauce
– top with Daiya mozzarella

Cooking Method
– Preheat oven to 375 F.
– Cover lasagna with aluminum foil.
– Bake in preheated oven for 30 – 40 minutes.
– If baking from frozen, bake and additional hour at same temperature.


Comment below and let me know what you thought, I’d love to hear from you!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s