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Vegan lasagna

A vegan version of the recipe of lasagna


Time: about 2 hours


Difficulty: medium


Serves 4


Costs: medium/low


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Nutrition facts


Carbohydrates: 50%

Proteins: 30%

Fats: 20%

Cholesterol: 0%

Ingredients(for four people)

Pasta sheets for lasagna without eggs: about 24 sheets

One white onion, one carrot, one celery stem

1/2 litre of tomato juice

400 gr of Seitan

1 litre of soya milk

100 gr of flour

100 gr of margarine

1 glass of red wine

Grated nutmeg, salt, pepper, olive oil

Nutritional yeast flakes


Preparation of the filling

Preparation of the vegan Bolognese sauce

Chop finely the carrot, the celery stem, the Seitan, the onion and sauté all these ingredients in a pan with some olive oil for about five minutes on medium fire. Add the glass of wine, wait other five minutes and then add the tomato juice. Cook on low fire for about 1 hour and half. The sauce must be a bit liquid (but not too much), so that it comes easy to spread the Bolognese on the Lasagna sheets.

Preparation of the vegan white sauce (Bechamel)

Melt the margarine in a pan on low fire. Then, add the milk and the flour little by little, while stirring. Be careful, there must not be lumps in the sauce! add some grated nutmeg and a pinch of salt. Cook till the sauce thickens. The sauce must be neither too liquid nor to thick. If the sauce is too liquid add some flour, if too thick some other milk.

Preparation of lasagna

Take a rectangular baking pan. The dimensions of the pan must be compatible with the dimensions of your pasta sheets.

Grease the bottom of the pan with some olive oil and white sauce. This will prevent the first layer of pasta sheet from getting stuck to the bottom of the pan while baking.

Make the first layer of pasta sheets. On this first layer of pasta sheet, spread some white sauce and some vegan Bolognese. Again, make a second pasta layer, and again, spread some white sauce and some vegan Bolognese. Go on with layers up till ingredients are finished. The layers of pasta must be at least four. Usually they are six. Once got to the last layer, top with some white sauce. Spread some yeast flakes on the top of the filling.


Bake at 200 degrees for 30 minutes. Check Lasagna sometimes; your lasagna are ready when there is a thin golden crust over there.

Tips for this stage

- Be careful! pre-prepared lasagna cook faster, so check the time and the temperature on the box of lasagna.

- Nutritional yeast flakes replace the Parmisan of the traditional recipe.



Medium bodied still red wines are a good match for seafood lasagna, like Sangiovese ( an Italian red wine from the area around Bologna ).