This scrumptious vegan lasagne takes time but it’s absolutely worth it! There is nothing like the satisfaction of having made the filling, the béchamel, and the pasta yourself.
And don’t be scared it’s a time-consuming recipe, but still very easy. I started developing this recipe a long time ago thinking making it vegan would be a challenge because homemade pasta needs eggs, and béchamel need butter and milk right? Turns out not. And cheese isn’t really needed thanks to the creamy béchamel.
I hope you will enjoy making this as much as I do! I know you will enjoy eating it at least.
Recipe tips & notes
SKIPPING THE HOMEMADE PASTA? If you want to make your life easier, a regular store-bought box of lasagne (usually around 250g). If you don’t have a pasta machine, you might be tempted to roll the dough yourself. I have tried that before, but I wouldn’t recommend it because of the time and effort needed to make the sheets thin.
MAGIC BÉCHAMEL SAUCE – Please, scratch everything you’ve learned about béchamel. Béchamel can be tricky because of the multiple steps, the crazy whisking, and the potential butter burning and flour lumping up the sauce. But my béchamel is bulletproof and easy. I’ve written an own post about it if you want to get further into it.
VEGAN INGREDIENTS – This recipe is made vegan by simply swapping out some common ingredients to vegan alternatives. For the vegan milk, I recommend oat milk or soy milk due to their more neutral taste. Homemade oat milk also works. And for the butter, here is a post about 3 types of vegan butter I really recommend.
VEGETARIAN VERSION – If you want to make this vegetarian rather than vegan, swap with regular milk and butter in the same proportions. I would also add cheese! Not to the béchamel as it’s already perfectly creamy. Nor in the layering of the lasagne as the taste sort of gets blended away. However, I would add parmesan on the top layer! Heaps!
REHEAT – Lasagne reheats easy and always gets tastier day by day, so don’t hesitate to make it in advance. Reheat in the microwave, or in the oven at 200°C (390°F) for 10 minutes.
Vegan lasagne from scratchCourse: DinnerCuisine: VeganDifficulty: Easy
The perfect recipe to guide you through making vegan lasagne from scratch – the vegan pasta sheets, the super easy bechamel sauce and the tasty filling.
- Fresh pasta sheets
400g plain flour
1/2 teaspoon salt
1 onion, peeled and diced
1 capsicum, cored and diced
1 zucchini, diced
1 eggplant, diced
3 garlic cloves
1 can diced tomato
3 tablespoon balsamic vinegar
Salt and pepper
3 cups vegan milk (750ml), such as soy or oat
3/4 cup (150g) vegan butter
1/5 cup (75g) plain flour
Salt and pepper
3 tablespoon nutritional yeast, optional
- Fresh pasta sheets
- Add flour to a medium baking bowl and make a well in the center. Add water in the well.
- Use a fork to start whisking the flour slowly into the water. Gradually whisk in more flour until the batter becomes too tricky to whisk with a fork.
- Using your hands, knead the dough until combined and smooth. Once smooth, knead for another 5 minutes for the dough to build gluten.
- Wrap the dough ball in a reusable cling wrap and refrigerate for at least 30 minutes.
- Divide the dough into three pieces. Process each piece into a pasta machine.
- First, roll the dough through the widest setting (1 usually). Then, fold and repeat rolling three times, or until you have an even smooth sheet. Then roll the pasta sheet through each of the narrower settings until the sheet is about 1mm thick. On my Kitchen Aid machine, that’s level 6.
- Lightly dust the pasta sheet before folding three times. Put aside while you repeat the same process with the remaining two pasta dough pieces.
- In a big frying pan over medium-high heat, add the olive oil and fry the onion, capsicum, zucchini, and eggplant. Dice and add each ingredient one at a time in that order, allowing each ingredient to fry a bit before adding the next one. Add extra oil as necessary to avoid burning.
- Stir in the garlic, diced tomatoes, balsamic vinegar, and salt and pepper to taste. Let simmer at medium heat with a lid on for about 5 minutes, or until the filling is soft, yet holds its shape. You do not want the filling to cook to the point of being a sauce.
While the filling is simmering, start making the béchamel.
- In a saucepan, add milk, butter, and flour all at once.
- Heat up slowly over medium heat for about 8-10 minutes. Then check once in a while if the béchamel is thickening. Once it thickening, stir for a few more minutes until the béchamel has reached a real thick-cream consistency.
- Finish by adding salt and pepper to taste. Add nutritional yeast if you want a cheesy taste.
- The build up
- Preheat oven to 200°C (390°F).
- In a medium-big deep baking dish (mine is 20 x 25cm), spread a thin coating of béchamel sauce on the bottom of your baking dish.
- Divide your pasta sheets into 5 equal parts. Add one or two pasta sheets to cover the whole dish.
- In the frying pan with the filling, use a spatula to divide the filling into four equal parts – one for each layer.
Add one layer of filling on top of the pasta sheet and spread out.
- Add about 2/3 cup béchamel sauce and spread out.
- Repeat the process of adding one layer of pasta sheet, one layer of filling, and one layer of béchamel sauce until you have four layers.
- After your last layer, add one layer of pasta sheets, cover all the corners properly. Then finish with a layer of bechamel.
- Bake in preheated oven at 200°C (390°F) for 40 minutes, or until the top is golden.
- Remove lasagne out of the oven and let set for 10 minutes. If you can… 😉
Did you try this recipe?
How great – I’m excited! Please feel free to leave a comment below to let me know how it goes. Or share a picture on Instagram tagging @mysustainablekitchen. Have fun!