This is the only vegan lasagne recipe you’ll ever need. Otherwise known as the ultimate vegan lasagne.
The Ragú for a Vegan Lasagne
This tomato ragú stays close to the original for the ultimate vegan lasagne. As always with these types of sauces, soups, and stews, it’s recommended to make the night before or in the morning. Allowing for the sauce to cool down gives the flavours a chance to deepen.
I am a huge fan of the combination of minced mushrooms and walnuts as vegan mince. The flavours and textures come so close to the original! You can mince them with a knife or, if you want to make your life a tad easier, add them to a food processor and blitz.
A classic roux serves as the base of this béchamel. Once you master this you can make all types of white sauces. It’s one of the French mother sauces. Never skip the nutmeg in this, it truly elevates the flavour. The key to making a roux is to firstly make sure to cook the flour once you add it to the melted butter and oil. This is to get rid of any taste of flour. Then, bit by bit adding the milk whilst stirring. Once the splash of milk that you have added has incorporated into the sauce, add the next splash. This way, no lumps and you’ll get the right consistency! Make sure you leave enough for the top layer of the lasagne. You could even mix in some vegan cheese to top it off! Check out the instructions for detailed step by step on the ultimate vegan lasagne recipe.
Did you make this stellar plant based lasagne? Leave a comment, a rating, find me on Insta and connect with me there! I love to hear from you.
Check out the YouTube video for this recipe too! Check out my channel here!
Love vegan Italian recipes? I also have this yummy tomato mushroom ragú recipe that’s delicious on top of a bowl of penne.
The Ultimate Vegan Lasagne
- 1 medium sized sauce pan
- 1 small sauce pan
- 1 baking dish
- 1 tbsp olive oil
- 1 tbsp vegan butter
- ½ tsp salt
- 1 small white onion, diced
- 2 cloves of garlic, minced
- 200 grams mushrooms, finely diced
- 75 grams walnuts, finely diced
- 800 grams tinned tomatoes
- 200 ml water
- 1 tbsp oregano
- 2 tbsp olive oil
- 2 tbsp vegan butter/margarine
- 4 tbsp flour
- 500 ml soy milk (or whatever milk you prefer)
- 1 tsp nutmeg
- ½ tsp sea salt
- ½ tsp black pepper
- 1 packet lasagne sheets of choice
- 250 grams tofu, crumbled
- On a medium heat, sauté the onion and garlic with a pinch of salt until translucent. Remove from the pan.
- Add the walnuts and lightly brown. Remove from the pan.
- Add the mushrooms, with salt, pepper, and oregano. Cook for 5 minutes.
- Add the walnuts and onion and garlic back in.
- Add the tinned tomato and water. Bring to a simmer, reduce the heat and let simmer for at least an hour. If possible, let cool down completely before using in the lasagne. You can also use it right away.
- Start on a medium heat and melt the vegan butter, add in the oil.
- Add the flour and stir well to incorporate. Reduce the heat if necessary to not burn the flour. Cook for a minute or three.
- Add in the milk, bit by bit. Stir well to incorporate and keep stirring. Once you've added all the milk and the sauce isn't too runny and not too thick. Add in the seasoning; salt, pepper, nutmeg.
- Preheat the oven to 180°C (350°F).
- Lightly oil the baking dish.
- Start with a layer of tomato sauce. Then a layer of pasta. Then a layer of béchamel.
- If you want to add more protein, this is where you can use the tofu. Simply crumble the tofu in as a layer with the béchamel.
- Then add another layer of tomato, pasta, béchamel, until you've used up all the sauce.
- Once finished, drizzle with a bit of olive oil.
- Cover with tin foil, cook for 20 minutes. Remove the tin foil and cook for 25 more minutes.
- Serve right away. Enjoy!