Easy Vegan Lasagne
A comforting and easy vegan lasagne made with a rich tomato and vegetable sauce, layered with lasagne sheets and a creamy dairy-free béchamel.
Budget and beginner-friendly, this recipe is a vegan take on the classic we all grew up enjoying.
I wanted to keep this lasagne as simple, easy and affordable as possible, while packing in lots of nutritious vegetables. Feel free to add some lentils/vegan mince into the mix for some added protein!
What you need to make an easy vegan lasagne
- olive oil
- onion
- red pepper
- mushrooms
- courgette
- garlic
- chopped tomatoes
- tomato purée
- dried oregano
- fresh thyme
- fresh basil
- tabasco
- sugar
- salt and pepper
- non-dairy milk
- vegan cheese
- cornflour
- vegan mozzarella
- lasagne sheets
Substitution and Ingredient Notes
Mushrooms: I am a huge mushroom fan, but I know they’re not for everyone! So these can be left out or subbed for some extra courgette, red pepper or an aubergine.
Courgette: This could be substituted for an aubergine, or you could mix one courgette and one aubergine! Life hack for little ones who aren’t a fan of vegetables is to grate the courgette instead of chopping so it is disguised!
Fresh thyme and basil: While fresh makes it super tasty, if you’re budgetting, simply sub this for dried.
Tabasco: Can be substituted for some chilli flakes or other hot sauce. Or left out entirely if you don’t like any spice at all/are feeding little ones!
Non-dairy milk: Any will work, but I find oat best as it’s nice and creamy.
Vegan cheese: My favourites are Violife and plant-based Cathedral City!
Lasagne sheets: Pick up some gluten free sheets for the gluten free alternative.
How to make easy vegan lasagne
Start your easy lasagne by heating the oil in a large frying pan over a medium heat. Then add the onions and red pepper and cook until softened.
Next add the courgette and mushrooms and cook until the vegetables are soft and most of the liquid has evaporated. Stir through the garlic for a minute or two until fragrant.
Stir in the chopped tomatoes, tomato purée, dried oregano, thyme, Tabasco, a pinch of sugar and the water. Bring to a gentle boil, season well, then reduce the heat and simmer for about 15 minutes, until thickened. Remove the thyme sprigs and add the fresh basil leaves. Check and adjust seasoning.
Meanwhile, we can make our vegan béchamel! Pour the milk into a large saucepan, add the butter and heat gently until warm (do not boil). Whisk in the slaked cornflour and cook over a medium heat, whisking constantly, until thickened and smooth.
Remove from the heat and stir in the vegan cheese until melted and combined. Check and adjust seasoning.
Preheat the oven to 200°C (180°C fan).
Spoon around a third of the vegetable sauce into the base of an ovenproof dish. Then add a layer of lasagne sheets, followed by more vegetable sauce, then a layer of béchamel. Don’t worry too much about the sauce béchamel being evenly spread as this will smooth out while cooking. Repeat the layers, finishing with béchamel on top.
Sprinkle the mozzarella over the top. Bake for 35 minutes until golden on top. Leave to stand for 5–10 minutes before serving. It’s perfect served with a side salad and home-style chips!
Fancy more comforting classics?
Did you make this easy vegan lasagne recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Easy Vegan Lasagne
Ingredients
- 3 tbsp olive oil
- 1 large onion (finely chopped )
- 1 red pepper
- 200 g mushrooms (chopped )
- 2 medium courgette (diced )
- 4 garlic cloves (grated or finely chopped )
- 2 400g tins of chopped tomatoes
- 5 tbsp tomato purée
- 400 ml water
- 1 tsp dried oregano
- 3 sprigs of fresh thyme
- handful of fresh basil (removed from the stalks, and torn )
- dash of Tabasco (to taste)
- 1 tsp sugar
- Salt and pepper (to taste)
Vegan béchamel
- 750 ml non-dairy milk
- 100 g vegan cheese (grated )
- 3 tbsp cornflour (heaped, slaked with a little non-dairy milk )
- 100 g vegan mozzarella (grated )
- 10 lasagne sheets
Instructions
- Heat the oil in a large frying pan over a medium heat. Then add the onions and red pepper and cook until softened.
- Next add the courgette and mushrooms and cook until the vegetables are soft and most of the liquid has evaporated. Stir through the garlic for a minute or two until fragrant.
- Stir in the chopped tomatoes, tomato purée, dried oregano, thyme, Tabasco, a pinch of sugar and the water. Bring to a gentle boil, season well, then reduce the heat and simmer for about 15 minutes, until thickened. Remove the thyme sprigs and add the fresh basil leaves. Check and adjust seasoning.
- Meanwhile, pour the milk into a large saucepan, add the butter and heat gently until warm (do not boil). Whisk in the slaked cornflour and cook over a medium heat, whisking constantly, until thickened and smooth.
- Remove from the heat and stir in the vegan cheddar. Check and adjust seasoning.
- Preheat the oven to 200°C (180°C fan).
- Spoon around a third of the vegetable sauce into the base of an ovenproof dish. Then add a layer of lasagne sheets, followed by more vegetable sauce, then a layer of béchamel. Repeat the layers, finishing with béchamel on top.
- Sprinkle the mozzarella over the top. Bake for 35 minutes until golden on top. Leave to stand for 5–10 minutes before serving.
Nutrition
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