The easiest plant-based way to make this tasty lasagna become one of your top favorites!
It’s time for some veggie goodness! I finally came around to make my favorite veggie lasagna recipe and post it for you here on the blog! I’ve heard so many of you asking how to make a plan-based version of your favorite meal – the lasagna. I can tell you, there is not a lot of magic behind this, just some veggies, a crazy delicious béchamel sauce, and some (magical) love.
For this vegan recipe, I used lentils to replace the beef. Of course, there are lots of different substitutes and the most common one is probably soy granules. I really used to like them but I feel like I need a little break as I have eaten too much of these granules over the past years. What I love to do, is to add lentils or beans as a substitute. Over time, you will find out what works best for you. If you don’t like lentils at all, replace them with button mushrooms!
The mystery behind this sauce… So many “fear” the process of making it, but there is no such thing, believe me. In this recipe, I will show you step by step how to make a creamy delicious béchamel sauce. If you haven’t heard of this term you will most likely know it under the name of “white sauce”. It’s simply made from flour, butter, and milk. If you ask yourself how on earth we should make a vegan béchamel sauce, I can assure you it is simple and easy. I also love to add nutritional yeast to the sauce, because it makes the sauce more cheesy, creamy and works as a binding agent.
Check out this recipe and boost your cooking skills with your creamy veggie lasagna. I really hope you like!
If you tried this creamy veggie lasagna or any other recipe on the blog, please let us know how you liked it and leave a comment or rating below! We also love to connect with you on Facebook, Instagram or Pinterest. We love to meet you!
Don’t forget to check out our main dishes for more deliciousness!
Creamy Veggie Lasagna
For the Filling
- 30 ml olive oil
- 50 g onions
- 3 tbsp tomato paste
- 400 ml water
- 300 g eggplant
- 400 g zucchini
- 150 g carrots
- 150 g pepper red bell pepper
- 240 g lentils cooked and drained
- 3 tbsp oregano chopped, dried, fresh or frozen
- 3 tbsp Thyme chopped, dried, fresh or frozen
- 4 tbsp parsley chopped, dried, fresh or frozen
- salt & pepper
- 600 ml oat or soy milk
- 40 g wheat flour wholegrain
- 4 tbsp vegan butter
- 6 tbsp nutritional yeast
- 2 tbsp salt
- 2 tsp nutmeg ground
15 lasagna sheets (pre-cooked)
For the Filling
- Chop the onions and all the other vegetables
- Take a pan or saucepan, pour olive oil into the pan, gently heat the oil and sauté the onions
- Add tomato paste and stir it into the onions
- Pour the water into the pan and mix all very well
- Now add the vegetables and bring it to a boil
- Let the veggies gently cook
- Add lentils and herbs as well as salt and pepper (season to taste)
- Let it cook gently unitl the veggies are done
For the Béchamel Sauce
- Mix soy cuisine with water
- Put the butter in a pot, turn up the heat and let it melt
- Once melted, add flour to it and stir really good until it has a lumpy consistency
- Now slowly pour the soy cuisine-water mix into your pot and stir really fast with an eggbeater, there should not be any lumps in the sauce. A great tip is to add a little bit of liquid and stir, then another bit of liquid and stir again. If you do this step by step there won't be any lumps
- Add salt and nutmeg to your sauce
- Bring the sauce to a boil while you consistently keep stirring
- Once the sauce has boiled, turn off the heat and put the sauce aside
Assembling the Lasagna
- Take a squared baking dish and grease it with some olive oil
- For the first layer add 5 pieces of lasagna sheets
- Then take half of your filling and spread it on the sheets
- Take out a ladle and carefully pour one third of the sauce on top of it
- Repeat step 2,3 and 4 again
- Put another 5 lasagna sheets on top and pour the rest of the sauce on top of them
- Bake the lasagna in a preheated oven at 180 °C for 20 minutes