BEST Vegan Lasagna Recipe | How To Make Easy Meatless Lasagna

By August 22, 2019Vegan Recipes

Vegan LasagnaNeed 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.

Meatless Lasagna RecipeRelated 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

FOR THE MEAT SAUCE

The BEST Vegan LasagnaINSTRUCTIONS FOR THE BEST VEGAN LASAGNA RECIPE

To 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!

Bechamel Sauce RecipeTo 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

vegan lasagna sauce

Recipe for The BEST Vegan Lasagna

5.0 from 15 reviews
The BEST Vegan Lasagna
 
Prep time
Cook time
Total time
 
I love everything about lasagna, from the cheese sauce to the meat sauce to the silent G, this dish is one of the classics.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
Lasagna
Meat Sauce
Instructions
For the Meat Sauce:
  1. In a large pot heat olive oil over medium heat.
  2. Add onion, carrots and garlic and cook for 8-10 minutes, or until the carrots are softened and the garlic fragrant.
  3. Add ground round and cook for 3-5 minutes or until heated through.
  4. Add Passata, crushed tomatoes, tomato paste, bouillon cubes, basil, oregano, and red pepper flakes. Combine and bring to a boil.
  5. Reduce heat to a simmer, add agave, taste and season to taste with salt and pepper.
  6. Cover sauce and simmer, stirring occasionally, for roughly 20-30 minutes or until
  7. the sauce has thickened slightly.
  8. While sauce is simmering, prepare vegan bechamel.
Assembling the lasagna:
  1. Preheat your oven to 350F.
  2. Spoon about 1 cup of meat sauce on the bottom of a 9x13-inch baking dish.
  3. Cover with lasagna sheets, then enough meat sauce to cover the pasta (roughly 2 cups), and then 1 cup of bechamel.
  4. Repeat layers.
  5. The last layer should be a think amount of meat sauce topped with bechamel.
  6. Cover loosely with aluminum foil.
  7. Bake for 25 minutes.
  8. Remove foil, and bake an additional 10-15 minutes or until golden and bubbling.
  9. Remove from oven and garnish with chopped parsley.
  10. Let stand for 10 minutes before slicing.
  11. Serve.

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28 Comments

  • Michelle says:

    Made this for the first time last night and it is SO GOOD.
    Lasagna made with bechamel is my favourite. I used to work at an authentic Italian restaurant before I was vegetarian and this reminds me a lot of the lasagna there.

  • Brette-Lynn says:

    Candace, you really out did yourself with this one. Excellent recipe, easy to follow and fool proof. This was the first lasagna I have ever made and it was omnivore approved. Five stars from all of us!

  • Robyn Kurtz says:

    Hey! just a note the Bechamel isn’t linked 🙂

    • EdgyVeg says:

      Thanks for letting me know 🙂

      • Brette-Lynn Gallant says:

        Candace, you really out did yourself with this one. Excellent recipe, easy to follow and fool proof. This was the first lasagna I have ever made and it was omnivore approved. Five stars from all of us!

  • Such a good recipe! Me and my partner loved this so much, it’s soooooo tasty and fresh 😀 I will definitely make this again!

  • Kay says:

    I live in the U.S. I have never seen Passata. What can I use to replace it? Also, I make mine with zucchini in place of noodles. I just don’t like the noodles. Love your videos. I plan to make this one soon.
    Thanks

  • Marie Dore says:

    This is the best vegan Lasagna I ever had. My boyfriend even says it’s the very best lasagna he EVER had, non vegan included! Next time I will for sure double the recipe and make 2 lasagnas so I can freeze one! It did take me a very long time to make the bechamel, but that could be due to the different kind of soy milk I used (I believe they are different in different countries). THANKS SO MUCH! live changing!

  • Amber says:

    This lasagna is my go to lasagna for any occasion that i’m trying to impress non-vegans!!! It never disappoints and most don’t even know it’s vegan until after i say something. Thanks Candice for helping veganize a childhood favorite! <3

  • Heather says:

    This is the best lasagna! Even my non-vegan family members love it and regularly request that I make it.

    I would like to make this in advance for a gathering. Would you recommend making it the day before and reheating in the oven? Or, would it be better to do it the same day?

    • EdgyVeg says:

      You can definitely build it the day before and wait to bake right before serving! Or make all of the components (tomato sauce, bechamel) separately and assemble the day of. That being said it does taste AMAZING as leftovers

  • Joe says:

    Hi Candice!

    Gotta thank you for this wonderful lasagna recipe. As usual I made some changes. No carrot but I did add in half an eggplant and a zucchini. I’ve tried the Beyond Beef crumbles and wasn’t too impressed, especially considering the cost. So I soaked a couple of big handfuls of soy curls in some tomato sauce until they were hydrated. I chopped them up in my food processor and they actually did look a bit like ground beef. I also used tomato sauce to replace the passata. I’ve been experimenting with making vegan cheeses and have a few kinds stored up. I don’t remember if I used three or four in this recipe but it was a fair amount.

    It was nice to prove to myself that I don’t need to cook the noodles or buy special no-boil sheets. Regular lasagne cooks just fine and everything was perfect when I took the baking dish out of the oven. And holy cow do I have enough leftovers to last me a looong time. Thanks again and Happy New Year!

  • Mae Conte says:

    Great vegan lasagna recipe! Love the bechamel 😁

  • Danielle says:

    This is easily the best lasagna i’ve had in a long time. I’d been looking for the right vegan lasagna and this one just fell into my lap and now my boyfriend and I are obsessed. I was worried my bechamel sauce wasn’t thick enough but it all worked out in the end! Such a great meal. thank you for sharing

  • Donna says:

    OMG! This lasagna was so good! That bechamel sause was the most delicious thing I’ve eaten in a while! Definitely putting this in my weekly rotation.

  • Isabelle says:

    This IS really the best lasagna I’ve ever made. My son, an autistic boy of 13, is extremely picky when it comes to his lasagnas. He really liked this one. He asked me not to try any other lasagna recipe EVER.

  • Angelika Bender says:

    I love this recipe!!
    However, instead of the regular bechamel I used 1/3 bechamel and 2/3 brokkoli mash 🙂 soooo good!!

  • Portia says:

    Made this today and OMG!! It was so good!! I love the use of the béchamel instead of vegan ricotta. Definitely a 10/10 and will totally make this again.

  • Rebecca Wingard says:

    This is, by far, my new favorite way to make lasagna! My wife and I absolutely loved this recipe and plan on making it again soon. 🍴

  • Kay says:

    I want to make this so Is there a substitution for the passata?
    I always use zucchini instead of lasagna noodles bc I don’t like them.

  • Maartje Neefjes says:

    Just made it, it was really good. My grandpa and grandma didn’t know it was vegan, but they loved it. My grandma normally eats really small portion, but now she had a second plate.

  • Hi! Just a heads up, your link to no-boil noodles aren’t no boil. And the no boil noodles… most of them do have egg 🙁 Barilla didn’t used to about 2 years ago but then they changed the recipe and now they have eggs. What brand of no-boil noodles do you use? I’ve seen some of the store-brand ones are vegan but they kinda sucked with regards to being no boil, no matter how much water I added they were always too chewy!

    • EdgyVeg says:

      Thanks for catching that! I’ve fixed the link. All of the no-boil lasagna noodles from my local grocery store are already vegan. If you’d prefer, you could follow the package directions on noodles that need boiling before using them in the lasagna recipe.

  • Ritchie says:

    Thanks for the recipe. For UK readers, I think veggie ground round best approximates to veggie mince e.g. Vivera, Meatless Farm, Naturli.

  • Sam says:

    This looks amazing. Thank you for sharing.
    The top of the bechamel looks golden and brown. Is this just from the bechamel recipe or did you have to add some vegan cheese on top?

    • EdgyVeg says:

      The bechamel sauce turns golden brown in the oven! The added vegan cheese in the sauce helps with the colour, but I didn’t add vegan cheese on top.

  • Tara says:

    What brand of ground round do you use? Could you put a link? There are no stores around me with any.

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