How to Make Delicious VEGAN LASAGNA at Home + Creamy Bechamel Sauce Recipe

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Finely chop 1 medium white onion and set aside.

Clean and chop 2 medium carrots into small dices and set aside.

Finely chop 2 celery sticks and set aside.

Chop shiitake mushrooms into small dices and set aside.

Crush and chop 2 garlic cloves into small dices.

Take a fresh pepperoncino and chop it; if unavailable, use chili flakes.

In a saucepan, add a little extra virgin olive oil, garlic, and pepperoncino.

Add chopped onion, carrots, celery, and mushrooms to the saucepan.

Season with a pinch of salt and stir until well combined.

Add a pinch of black pepper and 1 teaspoon of nutmeg to the mixture.

Sauté the vegetables for 5 minutes.

Add vegan meat (pea protein) to the sautéed vegetables.

Pour in 1 bottle of tomato sauce and 1 glass of water; you can also use vegetable broth.

Add 2 bay leaves to the sauce and let it simmer for 20 to 30 minutes.

In a separate pan, melt 20 grams of plant-based butter over medium heat.

Add 3 tablespoons of all-purpose flour to the melted butter and cook for 3 to 4 minutes.

Gradually add soy milk while stirring until the mixture becomes creamy.

Season the bechamel sauce with a pinch of salt and nutmeg, and let it simmer for 5-10 minutes.

Remove the bechamel sauce from heat and stir in 2 tablespoons of nutritional yeast.

Take a baking pan and layer the lasagna starting with a layer of tomato sauce.

Place pre-cooked lasagna sheets over the tomato sauce, ensuring they are covered.

Add a layer of tomato sauce over the lasagna sheets, followed by a layer of bechamel sauce and sprinkle with basil leaves.

Repeat the layering process for 5 to 6 layers, ensuring each layer is generously filled with sauce.

Leave a little water at the sides of the baking pan for cooking the lasagna sheets.

Transfer the baking pan to the oven and bake at 200 degrees Celsius for 40 minutes.

Once baked, serve the lasagna with some basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens