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Vegan Lasagna - 3 Delicious Ways

by Marine Le Sager November 21, 2019

These Lasagna Recipes Feel like a Trip to Rome!

Vegan Lasagnas Ingredients

Lasagna is one of my ultimate comfort food dishes of all time. 

Did you think that you had to turn your back on this food when switching to a plant-based diet? Well, you were mistaken! 

Let me share with you 3 delicious ways of cooking this classic of Italian cuisine.  

Easy and tasty, these 3 recipes are adjustable to any craving:

  • Whenever you feel like a guilty pleasure, re-create the classic traditional recipe that will compete with your grandma's recipe, 
  • Whenever you're looking for a high-in protein and flavorful recipe for a post-workout dinner or lunch,
  •  Whenever you want a light and low-carb dish that is still extremely delicious.

If you recognized yourself in one of the statements listed above, or if you are just curious, keep on reading!

  1. The Classic Lasagna Recipe
  2. High-in-Protein Veggie Lasagna
  3. Eggplant Lasagna - Low Carb, Gluten-Free & Oil-free

The Classic Lasagna Recipe

The Traditional Recipe

Serving size: 6 to 9 people

Preparation Time: 35 min of cooking + 35min of baking

Ingredients

For the lasagna

  • 1 pack of lasagna sheets
  • The vegan bolognese sauce, below
  • The vegan bechamel sauce, below
  • 3 tablespoons of tomato sauce
  • Topping (optional): nutritional yeast, vegan cheese or bread crumbs

For the vegan bolognese

  • 1 jar of crushed tomatoes 
  • ½ onions
  • 2 cloves of garlic
  • 1 large carrot
  • 1 cup soya chunks
  • 1 tablespoon of tomato paste
  • 1 cup of vegan red wine
  • 1 cup of veggie broth
  • 2 tablespoons olive oil
  • 2 tablespoons of dried thyme
  • 1 tablespoon of dried oregano
  • 2 bay leaves
  • Salt and pepper to taste
  • A pinch of coconut sugar or any sugar you have

For the vegan bechamel sauce

  • ½ cup of margarine
  • 1 cup of all-purpose flour
  • 2 cups of soy milk
  • Salt, pepper, and nutmeg to taste
  • 1 or 2 tablespoons of nutritional yeast

Instructions

For the bolognese sauce

  1. In a large bowl with hot water, soak your soya chunks for 15min to rehydrate them.
  2. In the meantime, chop the onions, garlic, and the carrots very finely.
  3. In a pot, sauté the onions over medium heat for 4 to 5 minutes with the olive oil. Add the garlic, carrots, thyme, oregano and bay leaf with 3 tablespoons of water. Put the lid and let it marinate for 10 minutes over low heat.
  4. Drain the textured soy proteins and add them to the pot with tomato paste, red wine, and vegetable broth for 2 minutes without a lid, over medium heat to evaporate. Simmer on low heat with a lid on for 10 minutes.
  5. Finally, add the tomato sauce to simmer for another 20 minutes under cover, over low heat.
  6. Once ready, add salt, pepper, and sugar to balance the flavors. Take out the bay leaves and reserve.

For the Bechamel 

  1. In a saucepan, add your butter on medium heat.
  2. Add the flour and stir vigorously. 
  3. Dilute gradually by adding one at a time the soy milk. Continue stirring.
  4. Stop until you get the right thickness, which usually comes after it has reached the boiling point.
  5. Add the nutritional yeast, your spices, and reserve.

For the lasagna

  1. Preheat your oven at 375°F (190°C)
  2. On a large plate, spread 3 tablespoons of tomato sauce at the bottom of the casserole.
  3. Assemble the dish by repeating this process until you reach 4 levels: 
    1. A layer of the bolognese sauce,
    2. A layer of the bechamel,
    3. A layer of lasagna sheets.
  4. Finish by a layer of the bechamel sauce and top with nutritional yeast, vegan cheese or bread crumbs.
  5. Bake for 40 minutes.
  6. Let it cool down and serve.
Here you go! Amaze your "omnivore" friends with this vegan lasagne recipe that tastes exactly like the traditional Italian lasagna!
But don't forget to eat your greens. Serve the slices with a fresh salad or some broccoli and you are good to go!

 

High-in-Protein Veggie Lasagna

High in Protein Veggie Lasagnas

Serving size: 6 to 9 people

Preparation Time: 50 minutes

Ingredients

For the lasagna

  • 1 pack of lasagna sheets
  • The vegetable filling, below
  • The vegan ricotta, below
  • Topping (optional): the bechamel sauce from the previous recipe, nutritional yeast, bread crumbs.

For the filling

  • 2 to 3 large zucchinis
  • 3 large carrots
  • 1 jar of tomato & basilic sauce

For the vegan ricotta

  • 1 block of firm tofu, drained
  • 2 cups of navy beans (equivalent to a jar), drained
  • 2 tablespoons of nutritional yeast
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of lemon juice
  • Salt and pepper to taste

Instructions

For the vegan ricotta

  1. In a food processor, add the beans, tofu, lemon juice, nutritional yeast, and your spices. Mix until well combined. We want a thick and creamy texture, so don't over blend the preparation. Reserve in a bowl.

For the filling

  1. Cut all of your veggies (carrots and zucchinis) in ribbons. To do so, use your regular peeler.

For the lasagna:

  1. Preheat your oven at 375°F (190°C)
  2. In a large plate, assemble the dish by repeating this process until you reach 4 levels: 
    1. A layer of tomato sauce,
    2. A layer of lasagna sheets,
    3. A layer of the ricotta,
    4. A layer of zucchinis ribbons,
    5. A layer of carrots ribbons.
  3. Finish by a layer of the ricotta and tomato sauce and top with nutritional yeast or bread crumbs. You can also finish by a layer of the vegan bechamel sauce we made in the previous recipe.
  4. Bake for 35 to 40 minutes.
  5. Let it cool down and serve.

Enjoy this guilt-free recipe! You can totally have it for dinner, after your daily workout! The tofu and beans make it a high in protein recipe! You can even increase the protein nutrition facts of this dish by using lentils lasagna sheets!

 

Eggplant Lasagna - Low-Carb, Gluten-Free & Oil-free

Eggplant Lasagnas

Serving size: 6 to 9 people

Preparation Time: 35 min of cooking + 35 min of baking

Ingredients

For the lasagna

  • 3 large eggplants
  • The portobello filling, below
  • 1 cup of crushed walnuts
  • Ricotta sauce (recipe above)
  • Topping (optional): The bechamel sauce (recipe above), nutritional yeast, bread crumbs.

For the filling

  • ½ onion
  • 2 large garlic cloves
  • 4 portobello mushrooms
  • 1 cup of buttons mushrooms, finely diced already
  • 1 jar of crushed tomatoes
  • 3 tablespoons of tomato sauce
  • 2 tablespoons of tomato paste
  • 1 cup of vegetable broth
  • A handful of parsley
  • A handful of fresh basil
  • Salt, pepper and chili flakes to taste

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. Cut your eggplants across the width, to make eggplant circles of 1/3 inch (1 cm) width.
    3. Bake for 25 minutes on a baking sheet, then remove from the oven and reserve.

    For the filling

    1. Dice finely your onion, garlic, and portobellos. Cut your herbs: the basil and the parsley.
    2. In a large pot, sauté the onions with a dash of vegetable broth for 4 minutes on medium heat.
    3. Then, add your garlic and mushrooms. Stir and let it cook with a lid on medium heat for another 2 minutes. 
    4. To the pot, incorporate the crushed tomato sauce, the tomato paste and stir until well combined
    5. Finish by adding the vegetable broth, parsley, basil, salt, pepper, and chili flakes. Let simmer on low heat for 20 to 30 minutes with a lid.

    For the lasagna

    1. Preheat your oven at 375°F (190°C)
    2. On a large plate, spread 3 tablespoons of tomato sauce at the bottom of the casserole.
    3. Then, assemble the dish by repeating this process until you reach 4 levels: 
      1. A layer of the eggplant rings. Overlay them as tightly as you can,
      2. A layer of the mushrooms filling, 
      3. A layer of vegan ricotta
    4. Finish by a layer of the ricotta and tomato sauce and top with crushed walnuts and bread crumbs.
    5. Bake for 35 to 40 minutes.
    6. Let it cool down and serve
    This dish is perfect if you are looking for a light lunch or dinner full of flavors! Be creative and change the filling or the toppings if you feel like it!
    In order to avoid having spongy lasagnas, don't miss the step of pre-baking the eggplants. This vegetable is full of water, baking it first will allow us to dehydrate them!

     

    Vegan Lasagnas

    I hope you will enjoy these 3 differents vegan lasagnas! Being plant-based doesn't mean that you have to forget about your favorite dish, and these recipes are living proof of it!

    Are you craving for more Italian recipes? Check out our delicious Bolognese Spaghetti and tell us in the comments below if you are #teamlasagna or #teambolognese!

    Discover more healthy & vegan recipes, tips, and articles on health and fitness by exploring our Birdman Blog.

     

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    Marine Le Sager
    Marine Le Sager

    Author

    Hey, I'm Marine! Passionate about plants and nutrition, I'm sharing my most delicious and healthy recipes that you can enjoy after sports training workouts that I am also writing about! Peace and love the planet ♥︎✌︎


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