The Best Vegan Lasagna Recipe


  • 1 package no-boil lasagna sheets
  • finely chopped fresh parsley, for garnish
  • Vegan Bechamel 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)


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 9×13-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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