Vegan Lasagne Recipe

Even though I eat and try so many more different foods since going vegan, a lot of the recipes I make are based on the things I loved before I cut meat and dairy from my diet. So here we have the delicious and humble lasagne, veganised.

Note: if making gluten free, you can either make a white sauce with cornflour or use a shop-bought gluten free sauce, and then use gluten free pasta sheets instead.


Vegan Lasagne
Serves 6

For the bechamel sauce (or use shop-bought, gluten free options are widely available):

  • 50g dairy free spread
  • 25g plain flour (or corn flour, for gluten free)
  • 500ml soy milk

For the bolognese:

  • 1 onion, diced
  • 2 garlic cloves, diced
  • 400g soy mince
  • 150g mushrooms, sliced
  • 300ml vegetable stock
  • 400g tin chopped tomatoes
  • Italian mixed herbs
  • 1 tbsp. tomato puree
  • 1 small carrot, grated
  • lasagne sheets (can use gluten free)
  1. Preheat the oven 180C. In a large pan, fry the onion in 1 tbsp. olive oil on a medium heat for 2 minutes, or until softened. Add the garlic and mushrooms, and fry for a further 2 minutes. 
  2. Add the soy mince to the pan and cook for 5 minutes. Pour the chopped tomatoes, vegetable stock, tomato puree, carrot and mixed herbs into the pan and simmer for 10 minutes on a low heat, or until the sauce thickens, stirring regularly.
  3. Meanwhile, make the bechamel sauce if using homemade. In a pan, melt the dairy free spread on a low heat. Remove from the heat, add the flour and mix to make a smooth paste. Return to the heat and add the soy milk a little at a time, whisking as you do. Once all the milk has been added, turn up the heat to medium and whisk often until the sauce thickens. Season with salt and pepper.
  4. To assemble the lasagne, in a rectangular oven dish spoon the bolognese to make a thin layer. Place lasagne sheets over the top of the sauce, then ladle the bechamel sauce to thinly cover the lasagne sheets. Repeat until all the bolognese has been used, finishing with a layer of bechamel sauce. Bake in the oven for 25 minutes, or until the surface has browned slightly and serve.


  • Grate hard parmesan-style vegan cheese over the top before putting the lasagne in the oven to give a cheese crust.
  • This recipe is easily made gluten free, just see the notes in the instructions and ingredients.
  • Feel free to use shop-bought white sauce instead of making homemade for a speedier meal.

    I hope you enjoy the recipe! As always, let me know if you try it out and tag me in your pictures! You can get in touch on FacebookTwitterInstagram or click here if you have any comments, questions, or just fancy saying hello.

    Sophie x

    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 )

    Google+ photo

    You are commenting using your Google+ 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 )

    Connecting to %s