🍽️ Mains

Vegan Vegetable Lasagna

Lasanha de Legumes is a hearty, comforting favourite: layers of tender pasta sheets, colourful seasonal vegetables, rich savoury sauce, and creamy white bake, all baked until golden and bubbling. This 100% vegan version replaces meat, dairy cheese, milk, and butter with wholesome plant‑based ingredients, keeping the satisfying texture, deep flavour, and perfect balance that makes this dish loved by everyone.

Shared by katty

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Time

6 min

Serves

Difficulty

medium

🛒 Ingredients

#Vegetable Filling;
2 tbsp olive oil.. 1 onion, finely chopped.. 2 cloves garlic, crushed
1 medium courgette/zucchini, sliced.. 1 red bell pepper, diced.. 1 yellow bell pepper, diced
1 medium carrot, finely diced.. 200 g spinach, roughly chopped.. 400 g tin chopped tomatoes
2 tbsp tomato paste.. 1 tsp dried oregano.. 1 tsp dried basil.. Salt and black pepper to taste
#Creamy Vegan White Sauce;
500 ml unsweetened plant milk (oat or soy works best)
3 tbsp cornstarch mixed with 4 tbsp cold plant milk.. 2 tbsp nutritional yeast
1 tbsp vegan butter or olive oil.. ½ tsp garlic powder.. Salt and pepper to taste
#Assembly;
12–15 dried lasagna sheets (egg‑free).. 3 tbsp fine breadcrumbs.. Fresh parsley for garnish

👩‍🍳 Instructions

1
Make vegetable sauce: Heat olive oil in a large pan. Sauté onion until soft, add garlic and cook for 1 minute. Add carrot, peppers, and courgette; cook for 5–7 minutes until slightly softened. Stir in tomato paste, chopped tomatoes, herbs, salt, and pepper. Simmer gently for 10 minutes, then stir in spinach until wilted. Set aside.
2
Make white sauce: In a saucepan, warm plant milk, vegan butter, garlic powder, salt, and pepper. Whisk in the cornstarch mixture and nutritional yeast, stirring constantly until the sauce thickens into a smooth, creamy consistency with no lumps. Remove from heat.
3
Assemble lasagna: Preheat oven to 180 °C (350 °F). Spread a thin layer of vegetable sauce over the bottom of a baking dish. Cover with a layer of lasagna sheets, then add half the remaining vegetable sauce and a drizzle of white sauce. Repeat the layers once more, finishing with all the remaining white sauce spread evenly over the top.
4
Bake: Sprinkle breadcrumbs over the surface. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until the top is golden, bubbling, and pasta is tender when pierced.
5
Rest & serve: Let it rest for 10 minutes before slicing to help the layers hold their shape. Garnish with fresh parsley and serve warm.