Go Back

Creamy Veggie Lasagna

Easy plant-based and healthy meal.
Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 25 mins
Course Lunch/Dinner
Servings 5 servings


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

Béchamel Sauce

  • 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


    It is really important that you bring the sauce to a boil because with this step the liquid is aggregating with the flour and combines to a creamy texture.
    If you have a lumpy sauce you can always purée it with a hand blender to make a creamy consistency.
    It is best if you let the lasagna sheets overlap a little bit when assembling the lasagna
    If you don't use pre-cooked lasagna sheets, the lasagne will take much longer in the oven (for about 20-30 minutes longer)