RECIPE
23 INGREDIENTS12 STEPS1HR 25MIN

The Best Vegan Lasagna

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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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I love everything about lasagna. From the cheese sauce to the meat sauce to the silent G, this dish is one of the classics. Although the idea of making most of the components of vegan lasagna can seem like a big task, once you get the sauces started, the dish comes together in layered perfection.

1HR 25MIN

Total Cooking Time

23

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 pckg
No-Boil Lasagna Noodles
to taste
Fresh Parsley , finely chopped
for garnish
Vegan Bechamel Sauce
4 cups
Soy Milk
1/4 tsp
Onion Powder
1/2 tsp
1 pinch
Ground Nutmeg
1 cup
Shredded Vegan Parmesan Cheese
3 Tbsp Nutritional Yeast
(optional)
Meat Sauce
1
Medium Onion , finely chopped
1
Carrot , finely chopped
4 cloves
Garlic , minced
4 1/2 cups
Veggie Ground Round
roughly 3 cups
1 jar
Tomato Passata
roughly 3 cups
3 Tbsp
Tomato Paste
2
Vegetable Bouillon Cubes , crushed
1/4 tsp
Crushed Red Pepper Flakes
1/2 tsp
Agave Syrup
to taste
Salt and Pepper
roughly 1/2 tsp of each
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Directions

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Step 1
In a large pot, heat Olive Oil (2 Tbsp) over medium heat. Add Onion (1) , Carrot (1) , and Garlic (4 cloves) and cook for 8-10 minutes, or until the carrots are softened and the garlic fragrant.
Step 2
Add Veggie Ground Round (4 1/2 cups) and cook for 3-5 minutes or until heated through.
Step 3
Add Tomato Passata (1 jar) , Canned Crushed Tomatoes (1 3/4 cups) , Tomato Paste (3 Tbsp) , Vegetable Bouillon Cubes (2) , Dried Basil (1 tsp) , Dried Oregano (1 tsp) , and Crushed Red Pepper Flakes (1/4 tsp) . Combine and bring to a boil. Reduce heat to a simmer, add Agave Syrup (1/2 tsp) and taste and season with Salt and Pepper (to taste) .
Step 4
Cover sauce and simmer, stirring occasionally, for roughly 20-30 minutes or until the sauce has thickened slightly. While sauce is simmering, prepare vegan bechamel.
Step 5
In a medium pot, melt Vegan Butter (1/4 cup) over medium heat. Whisk in Unbleached All Purpose Flour (1/4 cup) . You should have a thick paste. Cook, whisking constantly for 2 minutes to cook out the flour flavor.
Step 6
Reduce heat to low and slowly whisk in 1/4 of the Soy Milk (1 cup) until well combined.
Step 7
Add Onion Powder (1/4 tsp) , Salt (1/2 tsp) and Ground Nutmeg (1 pinch) . Add the remaining Soy Milk (3 cups) , 1 cup at a time, whisking constantly until the sauce is free of lumps.
Step 8
Increase heat to medium and continue whisking sauce until it thickens, about 5 mins. If you are using Vegan Parmesan Cheese (1 cup) , add it in now, remove from heat, and whisk until melted. Taste & season with Salt and Pepper (to taste) .
Step 9
Preheat your oven to 350 degrees F (176 degrees C).
Step 10
Spoon about 1 cup of meat sauce on the bottom of a 9x13-inch baking dish. Cover with a layer of No-Boil Lasagna Noodles (1 pckg) , then enough meat sauce to cover the pasta (roughly 2 cups), and then 1 cup of bechamel. Repeat layers. The last layer should be a thick amount of meat sauce topped with bechamel.
Step 11
Cover loosely with aluminum foil. Bake for 25 minutes. Remove foil, and bake an additional 10-15 minutes or until golden and bubbling.
Step 12
Remove from oven and garnish with Fresh Parsley (to taste) . Let stand for 10 minutes before slicing and serving.

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