Vegan Vegetable Lasagne

Pasta layered between vegetable and tomato sauce, and dairy free bechamel. If you’re looking to include more vegetables in your meals, then this would be a delicious way to achieve that. I chose to make the tomato sauce and the bechamel, you could however use shop bought sauces

Yield; Four – Six servings (500kcal – 333kcal approx) Cook time; One hour

For the bechamel you’ll need;

  1. 45g/1.5oz non-dairy margarine
  2. 45g/1.5oz plain flour
  3. 450ml unsweetened plant milk
  4. Salt and pepper to taste


  • Heat the margarine in a small saucepan over a medium heat, once melted add the flour and whisk to combine
  • Allow the mixture to cook for three or so minutes, then begin adding the milk, a little at a time, until it’s all incorporated
  • Finally season to taste with salt and pepper, then set aside

Next, the vegetable and tomato sauce, you’ll need;

  1. One small brown onion, minced
  2. Two cloves or garlic, minced
  3. One pepper, chopped
  4. Two courgettes, chopped
  5. 150g/5oz of white mushrooms, chopped
  6. One tablespoon of tomato puree
  7. One 400g/14oz tin of chopped tomatoes
  8. One teaspoon of both dried oregano and dried basil
  9. Salt and pepper to taste


  • Add a teaspoon of oil into a large frying pan over a medium heat. Add the onion and garlic and allow them to cook for five minutes, stirring occasionally
  • Next add in the peppers, courgette and mushrooms. Give it a good stir to combine and allow to cook for another five minutes
  • Then add the tomato puree and herbs, allow that to cook for a couple of minutes before adding in the chopped tomato. Cover with a lid and leave to cook for ten minutes
  • Finally season to taste with salt and black pepper, then set aside and assemble the lasagne

Assembling the lasagne, you’ll need;

  1. 250g/9oz of uncooked lasagne sheets
  2. The bechamel you made earlier
  3. The vegetable and tomato sauce you made earlier


  • Add a little of the tomato and vegetable sauce to the bottom of the dish. Layer some pasta sheets on top of this, then a layer of bechamel
  • Keep layering and building the dish in this manner, until all the sauce and sheets are used. I like the last layer to be a layer or bechamel, you can choose to top this with cheese, I chose not to personally
  • Bake at 180ºC/160ºC fan assisted/350ºF for 35-40 minutes. Once baked remove from the oven and leave to stand for ten minutes before serving. This will ensure the lasagne keeps its shape well once you cut into it

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