Layers of vegetables, rich tomato sauce, and silky béchamel create a comforting, satisfying dish—even without meat or dairy.
Vegan lasagna is a perfect example of how a classic recipe can be adapted without sacrificing flavor. The combination of vegetables and tomato sauce brings depth, while a plant-based béchamel adds that creamy texture that ties everything together beautifully.
Beans boost the protein and make this dish hearty enough to be a complete meal. With proper layering, the lasagna stays juicy inside and lightly golden on top.
Ingredients
2 cups water or plant-based milk
12 lasagna sheets (vegan)
1 red bell pepper, chopped
1 medium onion, chopped
2 carrots, grated or finely chopped
10 oz tomatoes (fresh or canned)
½ cup cooked beans
2–3 garlic cloves, minced
¾ cup tomato juice
2 tablespoons olive oil
Salt, black pepper, seasoning mix, oregano, basil
7 oz vegan cheese or tofu (optional)
2 tablespoons all-purpose flour
Instructions
- Prepare the vegetable filling
Heat olive oil in a pan. Sauté the onion and garlic until soft. Add bell pepper and carrots, and cook briefly. Stir in tomatoes, beans, and tomato juice. Season well and simmer for 10–15 minutes until flavors combine. - Make the béchamel sauce
In a separate pan, heat a little oil and add flour. Cook briefly, then slowly pour in water or plant-based milk, stirring constantly until the sauce thickens. Season to taste. - Layer the lasagna
In a baking dish, spread a layer of vegetables, then lasagna sheets, then more vegetables and béchamel. Repeat the layers and finish with béchamel on top. Add vegan cheese if using. - Bake
Bake in a preheated oven at 350°F (180°C) for 30–40 minutes, until golden on top.
