Dinner/ Recipes

Easy Yummy Vegan Lasagne

Easy Yummy Vegan Lasagne

This Easy Yummy Vegan Lasagne is cheesy, rich, and tastes absolutely amazing and comforting – just like it should be! It’s pretty simple to make this Lasagne, and it’s not made out of soy protein or anything, but we are using only natural foods like mushrooms for the ragu.

The reason I never tried my hand at lasagnas until now, is because they always seemed awfully complicated and long-winded endeavors. And, you know me, I like to keep it simple!

So I set out to make a super simple lasagna. The easiest vegan lasagna in the world really. No seriously!
This entire gorgeous dish is ready in 75 minutes and a fair chunk of that time is ‘hands-off’.
Which, is still a fair whack of time I’ll admit, it’s not something I’m going to slap together every other night of the week, but it’s a worthwhile time investment for a dinner party or when you just want something a bit fancier on the weekends.

Easy Yummy Vegan Lasagne

You will love this Easy Yummy Vegan Lasagne for its simplicity and ease. It is also:

  • Creamy
  • Cheesy
  • Filling
  • Satisfying
  • Simply delicious!Let’s make some creamy cruelty free lasagne!
    • Just before we start, please do let us know how you found the recipe, and if you do like what you are seeing and tasting, do subscribe to our newsletter to keep getting yummy vegan recipes, or check out our Facebook page!
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    Serves 6-8


    • Serving Size: 1 Slice (of 8)
    • Calories: 353
    • Sugar: 13.3g
    • Sodium: 755mg
    • Fat: 14.2g
    • Saturated Fat: 1.7g
    • Carbohydrates: 46.6g
    • Fiber: 5.9g
    • Protein: 13g


2 onions large white onions

100g sun-dried tomatoes, plus 2 tbsp oil from the jar

3 carrots

3 celery sticks

1 sprig fresh rosemary

2 sprigs fresh thyme

4 garlic cloves

700g/26.5oz of  chestnut mushrooms

300ml red wine

1 tbsp tomato purée

1 tbsp red miso paste

2 tsp soy sauce

1 tsp balsamic vinegar

1⁄2 tsp dried oregano

11oz/ 2 x 400g tins/cans of chopped plum tomatoes

800ml water

500g dried lasagne sheets

salt and black pepper salad leaves, to serve


125ml olive oil

125gall purpose flour

1.25 liters unsweetened plant-based milk

11⁄2 tbsp nutritional yeast


1. Preheat the oven to 345F/180°C Peel and quarter the onions and blitz them in the food processor until finely chopped

2. Add the sun-dried tomato oil to a large pan on the heat and sauté the onions, stirring, for 5–6 minutes

3. Meanwhile, peel the carrots and pulse them in the food processor with the celery until minced. Remove the leaves from the rosemary and thyme and finely chop. Peel and grate the garlic and add it to the pan. Stir for 1 minute. Add the carrot, celery, rosemary, and thyme, reduce the heat slightly and sauté, stirring occasionally, for 12–15 minutes.

4. Meanwhile, thinly slice the sun-dried tomatoes. Pulse the mushrooms in the food processor until finely minced. Add to the pan along with the sun-dried tomatoes.

5. Stir, increase the heat slightly and sauté, stirring, for 8–10 minutes. Pour in the wine, increase the heat and stir constantly for 5–6 minutes, until nearly all the liquid has evaporated.

Add the tomato purée, miso paste, balsamic vinegar, oregano, and soy sauce and stir for 1 minute

5. Add the chopped tomatoes and water.

Lower the heat to medium and simmer for 30 minutes. Taste and season. While it is simmering, make the béchamel.

6. Put a second pan over medium heat and add the olive oil.  Add the flour and stir for 3–5 minutes. Gradually add the milk, stirring constantly. Add the nutritional yeast and stir until smooth. Bring to the boil then lower the heat and simmer until the béchamel thickens to the consistency of custard. Taste and season

7. Now, layer up your lasagne. Spread a quarter of the ragu into the lasagne dish. Spoon over a quarter of the béchamel.  Cover with lasagne sheets, breaking them if necessary to make a complete layer with no gaps. Repeat three times, reserving some béchamel to cover the top completely.

8. Cover with foil and put on the lowest shelf of the oven. Bake for 50 minutes. Remove the foil and bake for a further 15 minutes. Leave to stand for 10 minutes before serving with the salad leaves.

The leftovers of this Easy Yummy Vegan Lasagne will taste amazing the next day – simply bring back to piping hot in the oven or microwave.

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