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Traditional Vegan Lasagna

There is nothing like a vegan lasagna made traditionally. Fun fact, lasagna can be traced back to the beginning of times in ancient Greece, where it got its name. Nevertheless, it must have looked quite different than our understanding of lasagna, but it was composed of pasta

layers and sauce. Wether it was Greece or Italy, who perfected it, we are grateful to have lasagna in our lives.

In order to achieve a ground beef like consistency and flavor, here are few tricks you can use. Firstly, texturized vegetable protein is a great option for this recipe. However, due to several reasons it must be said that you can still notice a slight difference. Very few of my recipes call for processed products, but if you do want to have a perfect traditional lasagna, I would advise you to indulge in some plantbased ground beef alternatives or a mixture of mushrooms and nuts.


  • Eggless Lasagna Sheets

  • 4 Garlic cloves

  • 2 tbsp wine vinegar

  • Herbs: 4 bay leaves, fresh basil

  • Salt & Pepper

  • 200gr TVP or “Meat Replacement”

  • If you are making the nut-mushrooms filling: 2 cups of pecans, 1 cup of shiitake mushrooms, 1 cup of oyster mushrooms

  • 6-8 large tomatoes

  • 2 tbsp tomato

  • Béchamel Sauce:

  • 1/2 cup of flour

  • 1 1/2 cups of unsweetened soy milk or any other plantbased milk

  • 1 tsp of nutmeg

  • Salt & pepper

  • Tofu-Cheese

  • 200gr silken tofu

  • 1/2 Nutritional yeast

  • 2 tbsp apple cider vinegar

  • 3 tbsp tapioca starch

  1. In a large skillet place the onions and chopped garlic with 3 tbsp of olive oil or with water. When they start to brown, add roughly chopped tomatoes. When tender, blend it all in. Add the tomato paste and wine.

  2. In a large pot sautée some 1/2 onion and 2 garlic cloves, add your meat replacement, or your dry TVP, let it seal. Then add the tomato sauce, 4 bay leaves and fresh basil. Let it simmer on low for 40 min. Add salt and Pepper to taste.

  3. Blend 200gr of silken tofu with 1 cup of soy milk, apple cider vinegar, and the nutritional yeast; pour it in a small pot on low heat. Add 3 tbsp of tapioca starch and start stirring. Do not stop stirring until you achieve a stretchy cheese like consistency.

  4. For the bechamel: add olive oil to a pan, then add the flour and mix until a paste is made. Slowly add the milk, stirring constantly to avoid any lumps, when liquid, add nutmeg, salt and pepper. You will know your bechamel is ready when it thickens.

  5. Assemble your lasagna: 1. Pasta Sheet 2. Filling 3. Bechamel 4. Tofu-cheese.

  6. Bake the lasagna for 25-30min.

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