Vegan Lasanga

DSC_8767I am back with a brand new recipe for you all and just in time for all the newbies trying Veganuary this month! This dish is sure to inspire you! A much loved classic completely Veganised and you would never even know the difference had you not made it yourself!

I know that the first few weeks can be the hardest when transitioning, deciding what to eat and finding something that you actually enjoy. There is a lot of experimenting in the early days and a lot of relying on blogs and recipe pages for inspiration on how to cook nice vegan food. This is how I learned to cook! I always thought I knew how to cook pre Veganism but ultimately I was just throwing pre made ingredients together and not really using that many fresh ingredients. If your finding it hard now don’t lose hope! The more you start to cook vegan meals the more you realise that you are anything but limited and the flavours that your used to can be recreated and so much more! Just be adventurous!

To recreate the classic lasagne I have used dried soya mince. This is the best meat replacement for these types of dishes I have found, especially if you have to cater for picky omnivores. I have used the frozen options before and I have never really been that impressed with them and a lot of them contain egg.  The dried soya mince is high in protein containing 14.9g per 100g cooked.  It is also a lot more cost effective at £2.00 for 375g you could just about make four of these lasagna’s with that and it contains no additives or extra crap you never wanted. What more could you ask for?

Unfortunately for me it was a good while before I discovered the dried soy mince. Mainly because I avoided soy for a few months due to all the concerns surrounding it, a somewhat controversial topic among vegan forums. Never the less there are a lot of misconceptions around soy and after further research I no longer avoid it. That being said if you have an allergy or personally avoid soya, you can replace the soya mince with approx 200g minced mushrooms or 100g of dried lentils.



Vegan lasagna

Prep time: 20 mins
Cook time: 1 hr
Serves: 4


1 onion
1 carrot
1 stick of celery
3 cloves of garlic
Handful of mushrooms
1-2tbsp soy sauce or tamari (opt)
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp basil
1 can of Plum tomatoes
1tbs balsamic vinegar
100g Dried Soya mince or mushrooms/lentils
300 ml veg stock
6 lasagne sheets
1 tomato
3 tbs vegan butter or olive oil
4tbs flour (organic whole-wheat or spelt)
200 ml oat milk
2-4 tbs nutritional yeast
Handful of vegan cheese (optional)


1. Chop onion, garlic, carrot, celery, mushroom finely.
2. Add to frying pan with splash of preferred oil or water and seasoning on a low to medium heat.
3. Rinse the soya mince under a cold tap. Add soya mince to a saucepan with 300 ml of boiling water and veg stock and simmer for 10 mins
4. Add soya sauce to frying pan, stirring continuously for 2-3 minutes.
5. Add the Plum tomatoes and cook for a further 5 mins.
6. Add the balsamic vinegar and tomato paste, stir thoroughly and continue to cook for 2 more minutes.
7. Add the soya mince and veg stock into the frying pan and stir all the mince into the sauce. Simmer on a low heat and reduce the sauce while cooking the white sauce.
8. Add 3 tbs butter to a saucepan on low and heat until melted approx 1-2 minutes. Stir in 4tbs flour and mix well until you have a thick paste like mixture.
9. Slowly add your plant milk and stir continuously making sure to get rid of lumps, I prefer to use a whisk for this. Roughly 3-4 mins for the sauce to thicken nicely. If it gets too thick you can always add more milk.
10. When white sauce has thickened add the Nutritional yeast and stir thoroughly. Optionally you can add some vegan cheese. (I like to season with a bit of pepper and pink salt but that is also optional)
11. Heat oven to 180C/160C fan/gas 4. Spread a spoonful of the bolognese sauce on the base of a roughly 1.5 litre baking dish. Cover with a single layer of the pasta sheets, snapping them to fit if needed, then top with a quarter of the white sauce. Spoon over a third of the bolognese. Repeat for 2 more layers making sure to leave some white sauce for the top.
12. Use a spoon to drizzle the remaining white sauce on top of the lasagne.
13. Slice a tomato and place them on top, season with salt and mixed herbs for extra flavour. You can also add some more vegan cheese if thats your style.
14. Place in the centre of the oven and cook for roughly 30-40 mins until browed.

Can be stored in an airtight container for upto 3 days. Can be frozen for upto 6 months. As always lasagne is so much better the next day! If you can last that long!


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39 thoughts on “Vegan Lasanga

    1. Nice looking lasagne! I don’t cook my dried soya mince seperately, I just add it in to whatever i’m cooking… chilli, bolognese etc along with some extra stock so it can rehydrate- saves on washing up!

      1. Thank you very much 🙂 that is also a good way to do it! I do it this way to save on cooking time, I just rinse the saucepan under the tap and use it for the white sauce so not too much hassle.

  1. I’ve been experimenting with veganism and this just looks delightful. I will be sure to make it this as soon as I can. Thanks for sharing!

  2. I often make this vegan lasagne too. It’s even better when we make a large one and cut it into smaller squares for storing and freezing for later meals. It always has a more robust flavour to me if it has been stored for use at a later date. Thanks for sharing it.

  3. Wow! This looks delicious! It actually looks like something that I would enjoy eating and it’s so healthy too. Thanks so much for sharing this recipe

  4. This looks pretty good! We like to try vegan recipes now and again so we’ll have to add this to the list.

  5. Mmm looks good! I have a vegan lasagna recipe as well with a tofu “ricotta” – come check it out if you’re interested!

  6. I recently started eating vegan and found out the hard way that soya doesn’t agree with me after a starbucks trip gone wrong! But diced mushrooms sound like the business! I’m going to have to give this a go as I’m missing lasagne… big time.

    1. Congrats on becoming Vegan!! Sorry to hear about your reaction to soy though! Mushrooms are definitely a good meat replacement, I would suggest adding in some lentils for some extra protein and to help keep you satisfied longer! Normally I eat the whole thing in one sitting if it’s just mushrooms LOL!

    1. Thank you! Lasagna has always been my favourite too! Was so happy to recreate this Vegan version of our traditional family Lasagna! I hope you like it! Would love to hear your feedback if you do try the recipe out! Love and light to you too! 🌱🌱🌱

  7. This looks incredible! Do you use uncooked noodles? Or do you pre cook them? Gonna make this for Sunday dinner. Viva la Vegan! 🌱

  8. The ingredients don’t include the tomato paste that is mentioned in the directions . Also if using a substitute (lentils specifically)…how do you prepare it for the recipe? Made it, it was yummy!! Boiled the lentils in the amount of water suggested for the soy mince for 5 mins.

    1. I’m glad you like it! I will make sure to update the recipe for the paste. It’s just to thicken the sauce up a bit, its not always needed. It depends on the lentils your going to use. Red you can use dried. Green or brown will need to be soaked overnight if dried. If using canned they can just go straight in no need to cook the lentils separately unless you want to shorten cook time.

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