Lasagna is one of my guilty pleasures. Ever since I stopped eating meat, I was craving lasagna and I simply could not get it out of my head. When I saw others eating lasagna, I was jealous. I gotta admit that even though I am able to make a pretty solid vegan lasagna now, I sometimes do miss my mom’s lasagna anyway.
The lasagna I’m about to share here is perfect for the beginner vegan and is definitely budget friendly compared to anything else I’ve tried. Not only did I have a hard time making a vegan lasagna when I started my vegan journey, but I would also always spend A LOT of money on trying to get it right.
- 2 cans chopped tomato
- 500 g/ 17 oz any mushroom you like (I used champignon)
- 1 eggplant grated
- 1 zucchini grated
- 1 carrot grated
- 1 onion chopped/minced
- 2 cloves garlic chopped or minced
- salt to taste
- 2 tbsp oil of choice I used olive oil
For the white sauce
- 2 cups plant milk of choice, I use soy
- 3 tbsp flour
- nutmeg option/ a pinch
- 4 tbsp vegan butter or oil
- lasagna plates
- nutritional yeast optional
- vegan cheese optional
- Start by putting oil into a large pot and heating it up. After that add chopped onion and garlic.
- Stir around for a minute or two and after that add all other vegetables.
- Add spices you like – I use oregano and basil, some salt and black pepper, and stir around well.
- Stir around vegetables and roast them like that for a few minutes.
- Add tomato sauce and any additional spices you may want to add.
- Boil on medium heat for around 20 minutes.
- Taste your sauce and depending on that you can add extra spices and some nutritional yeast.
The white sauce
- In a smaller pot, heat up the butter until completely melted.
- Add the flour and stir well. Add the milk very slowly stirring well so that it does not become lumpy. Now it needs to boil.
- When it starts boiling continue stirring and see how it turns into a sauce.
- Boil until you feel it is the right consistency for your sauce and add a pinch or two of nutmeg at the end.
- If you want you can add nutritional yeast or whatever else you like to taste.
- Heat up your oven to 200 C or 392 F.
- Prepare a casserole pot you will use for the lasagna and start layering beginning with the red sauce after that layer with lasagna plates. After you put the first lasagna plates there is an easy order to follow. It goes like this: – Red sauce- White sauce- Vegan cheese (if you use any)- Lasagna platesRepeat!
- At the top you should always put red sauce and some cheese (if you use any). A little bit of nutritional yeast at the top might also give it a kick.
- Vegan cheese will really give it a kick so if you can afford it, use it.
- This is a very simple version of a lasagna but you do not have to use the same vegetables! I have tried making lasagna with all kinds of leftover vegetables I had at home and I think it works with almost everything.
- You can try adding red lentils or beans for a different taste.
- The sky is the limit – you can use anything you want in that red sauce.
Where is lasagna from?
People commonly believe that lasagna originated in Italy, but the truth is that it can be traced all the way back to Ancient Greece!
The name lasagna, thus, came from the method of making it – or the layering. However, even though they did not come up with the first ever lasagna, I think we can all agree that Italy was able to perfect the recipe.
Looking for something easy to cook tomorrow? Try vegan one pot pasta.