Need the perfect vegan lasagna that’s meatless and delicious? Something to impress even meat-eater friends and family? You’ve come to the right website for delicious vegan recipes! This recipe is a warm, comforting lasagna that’s the BEST for vegans, vegetarians or dairy-free eaters!
Warm, cheesy, filling, and easy to make, this Vegan Lasagna is the perfect dinner to share, or to make ahead. It stores well in the fridge and eaten through the week, or make a few trays and freeze them, ready to bake any day.
Related Recipe: Vegan Bechamel Sauce
I love everything about lasagna, from the cheesy bechamel sauce to the meat sauce and overall sounds of “OMG THIS IS SO GOOD” that my stomach makes. You can also use my vegan ricotta cheese recipe inside the lasagna!
Hi, I’m Candice & welcome to The Edgy Veg! Where I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals.
How To Make: The BEST Vegan Lasagna
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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Vegan Lasagna.
Although the idea of making most of the components of vegan lasagna can seem like a big task, once you get the sauces started, the dish comes together in layered perfection.
INGREDIENTS FOR THE BEST VEGAN LASAGNA RECIPE
- 1 package no-boil lasagna sheets
- finely chopped fresh parsley, for garnish
- Vegan Bechamel Sauce
FOR THE MEAT SAUCE
- 2 tbsp olive oil
- 1 medium cooking onion, finely chopped
- 1 carrot, finely chopped
- 4 garlic cloves, minced
- 1.5 lbs (roughly 3 cups) veggie ground round
- 1 jar (roughly 3 cups) Passata
- 1 3/4 cups crushed tomatoes
- 3 tbsp tomato paste
- 2 no-beef (or vegetable) bouillon cubes, crushed
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1/2 tsp agave
- Salt and pepper, to taste (roughly ½ tsp each)
INSTRUCTIONS FOR THE BEST VEGAN LASAGNA RECIPE
INSTRUCTIONS FOR THE BEST VEGAN LASAGNA RECIPETo start making this lasagna, make the meat sauce first. To do this, heat olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook them for 8-10 minutes, until you can feel the carrots get softer and smell the garlic become fragrant. Add veggie ground round and cook for 3-5 minutes, until it gets heated through. Pour in the passata, crushed tomatoes, tomato paste, bouillon, basil, oregano, and red pepper flakes. Mix everything and bring to a boil. Once boiling, reduce heat to simmer, add agave and taste the sauce. Season with salt and pepper as desired. Cover pot and simmer, stirring occasionally, for roughly 20-30 minutes, or until the sauce is slightly thickened.
While this sauce simmers, prepare the Vegan Bechamel Sauce. Click here for Bechamel Sauce recipe!
To assemble the Lasagna:
Once both sauces are prepared, preheat the oven to 350F. Scoop 1 cup of the ‘meat sauce’ to the bottom of 9×13 inch baking dish, spread it evenly. Cover with lasagna sheets, breaking if needed so they fit nicely. Layer with roughly 2 cups of meat sauce to cover the pasta sheets, then 1 cup of the bechamel sauce. Repeat until your baking dish gets pretty full and you start running low on sauces. the last layer should be a thick amount of meat sauce topped with bechamel.
Cover loosely with tin foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbling. Remove from the oven and garnish with parsley. Let sit for 10 minutes before slicing into squares and serving.
Voila! The Best Vegan Lasagna Recipe with Bechamel Sauce!
Related Recipe: Creamy Mushroom Pasta
Recipe for The BEST Vegan Lasagna
- 1 package no-boil lasagna sheets
- finely choppedfresh parsley
- Vegan Bechamel
- 2 tbsp olive oil
- 1 medium cooking onion, finely chopped
- 1 carrot, finely chopped
- 4 garlic cloves, minced
- 1.5 lbs (roughly 3 cups) veggie ground round
- 1 jar (roughly 3 cups)Passata
- 1¾ cupscanned crushed tomatoes
- 3 tbsp tomato paste
- 2 no-beef (or vegetable) bouillon cubes, crushed
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ½ tsp agave
- Salt and pepper, to taste (roughly ½ tsp each)
- In a large pot heat olive oil over medium heat.
- Add onion, carrots and garlic and cook for 8-10 minutes, or until the carrots are softened and the garlic fragrant.
- Add ground round and cook for 3-5 minutes or until heated through.
- Add Passata, crushed tomatoes, tomato paste, bouillon cubes, basil, oregano, and red pepper flakes. Combine and bring to a boil.
- Reduce heat to a simmer, add agave, taste and season to taste with salt and pepper.
- Cover sauce and simmer, stirring occasionally, for roughly 20-30 minutes or until
- the sauce has thickened slightly.
- While sauce is simmering, prepare vegan bechamel.
- Preheat your oven to 350F.
- Spoon about 1 cup of meat sauce on the bottom of a 9x13-inch baking dish.
- Cover with lasagna sheets, then enough meat sauce to cover the pasta (roughly 2 cups), and then 1 cup of bechamel.
- Repeat layers.
- The last layer should be a think amount of meat sauce topped with bechamel.
- Cover loosely with aluminum foil.
- Bake for 25 minutes.
- Remove foil, and bake an additional 10-15 minutes or until golden and bubbling.
- Remove from oven and garnish with chopped parsley.
- Let stand for 10 minutes before slicing.
- Serve.
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For more easy, delicious vegan recipes, check out the links below!
- Vegan Bechamel Sauce
- Vegan Creamy Mushroom Pasta
- Creamy Corn Chowder Recipe
- High Protein Vegan Ground Beef
Stacey says:
This came out really good! I was skeptical of using the bechamel sauce, but it came out great!