Best Vegan Lasagna

Instructions

1. Preheat the oven to 180°C (350°F). Lightly grease a large baking dish.
2. In a non-stick pan, heat olive oil over medium heat. Add garlic and onion, cooking until fragrant.
3. Add the vegan ground beef substitute and cook until no longer pink.
4. Stir in tomato sauce, diced tomatoes, tomato paste, Italian seasoning, sugar, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes.
5. Prepare the white sauce: melt vegan butter in a small saucepan over medium heat. Whisk in flour to form a paste. Gradually add the soy milk, half a cup at a time, whisking continuously until thickened. Fold in vegan cheddar cheese until fully incorporated.
6. Spread a thin layer of vegan meat sauce on the bottom of the prepared baking dish. Cover with a layer of lasagna sheets, then a generous layer of meat sauce, some white sauce, and a sprinkle of cheese. Repeat layers until all ingredients are used, finishing with a layer of vegan mozzarella and cheddar on top.
7. Bake for 20–25 minutes, or until the top cheese is melted and bubbling.
8. Remove from the oven and allow to cool for 5–10 minutes before serving.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 6–8
• Difficulty: Medium

Variations & Substitutions

• Substitute any plant-based milk and vegan cheese brands to suit taste preferences.
• Add sautéed vegetables like spinach, zucchini, or mushrooms between layers for extra nutrition.
• Use gluten-free lasagna sheets if needed.
• Spice it up with red pepper flakes or chili powder in the meat sauce.

Serving Suggestions