Vegan Lasagna


Traditional family dinner turned plant based! This delicious lasagna recipe has all the things you love about your favorite meal, but completely plant based!

  • Prep Time:

    30 min

  • Cook Time:

    30 min

  • Total Time:

    1 hr

  • Cuisine:


  • Course:

    Main Course

  • Suitable for Diet:

    Vegan, Vegetarian


  • 1 package of Sunflower Haché
  • 1 drizzle of olive oil
  • 1 medium onion, chopped
  • 1-2 garlic cloves
  • 3 carrots, chopped
  • 2/3 cup red wine
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pinch of sugar
  • 1 can of peeled tomatoes
  • 1 tbsp Italian seasoning
  • 1 box lasagna (pasta) sheets
  • 1 cup grated vegan “cheese”

Béchamel Sauce Ingredients:

  • 2 cups plant based “milk”
  • 2 tbsp vegan “butter”
  • 2-3 tbsp flour
  • Nutmeg to taste
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Little bit of lemon juice


Preparation of the Bolognese Sauce

1. For the Bolognese sauce, peel and dice the carrots and onions. Pour water on the Sunflower Haché, and strain. Now sauté the onion  in a large pan with a little bit of olive oil until slightly translucent, then add the carrots and sauté for about 5 minutes. Then remove from the pan and pour into a bowl. Pour some more oil into the pan and sauté the Sunflower Haché. Add the carrot and onion mixture again.

Finely chop the garlic, add to the pan and add the tomato paste. Sauté briefly, then deglaze with red wine. Simmer briefly and add the canned tomatoes. At the end, season with salt, pepper and a pinch of sugar. To top it off, one may add a few Italian herbs and smoked paprika powder. Preheat the oven to 350 ° F.

Preparation of the Béchamel sauce

2. Melt the butter in a small saucepan. Stir in the flour with a small whisk and add milk while constantly stirring. Season with grated nutmeg, salt, pepper, and lemon juice and let it simmer briefly. Then remove from the plate.

For the Lasagna

3. Grease the pan with some butter and start with a layer of Bolognese. Place the first layer of pasta sheets on top. Then add another layer of Bolognese and a layer of Béchamel. Continue layering until all pasta sheets are used. Finally, add a layer of Béchamel sauce to the pasta and sprinkle cheese over it. Bake the lasagna in the preheated oven at 350 °F for about 40 minutes until golden brown.

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