Vegetable Vegan Lasagna Recipe + Bonus

Vegan Lasagna Recipe

This recipe has all the secrets to cook the best vegan vegetable lasagna! Don’t miss out on any detail and learn how to make a delicious bechamel sauce. 

Prep/Rest Time: 20 minutes.

Cook Time: 30 minutes.

Total Time: 50 minutes.

Vegan Lasagna Recipe


  • Wholemeal lasagne sheets (150g)
  • Onion (1)
  • Peppers (red or yellow, 1)
  • Courgettes (½)
  • Garlic Clove (1)
  • Strained tomatoes (500g)
  • Soup cubes (½)
  • Cashews (150g)
  • Yeast flakes (2 Tablespoons)
  • Nutmeg (pinch)
  • Soy milk (150ml)


  • Food processor
  • High-performance mixer
  • Baking tin


Vegetable sauce: chop onion, peppers, zucchini, garlic, tomatoes, and half the soup cube in a food processor.

Bechamel sauce: mix cashew nuts, yeast flakes, nutmeg and soy milk in a high-performance blender for approx. 60 seconds on the highest setting until a creamy sauce is produced.

Place a layer of vegetable sauce, a layer of bechamel sauce, and a layer of lasagne sheets on top of each other in a baking tin. Repeat this 3 to 4 times and finish with a layer of bechamel sauce.

Bake in the oven at 200 degrees for about 30 minutes

Additional Notes:

  • Allow the lasagne to cool a little before cutting it, then it is easier to lift out the pieces as they become firmer.
  • You can also add mushrooms and/or carrots to the vegetable sauce.

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