BEST VEGAN LASAGNA

I remember watching my mother prepare her lasagna.  It seemed like a long and painful process, but we have come a long way with the help of no boil noodles.  Preparing lasagna now is so quick and effortless.  I do, however, have to admit that back in the day the wait for mamma’s lasagna was so worth it because my mother always let me lick the spoon from the béchamel pot!!  It was better than any cake batter or cookie dough!!!   That creamy, buttery béchamel brings back wonderful memories and I can’t imagine making lasagna without it so I created a vegan béchamel that you will love.  You will never make lasagna without it again!  To me, this is the most authentic Italian way to make lasagna and you will find yourself licking the spoon too!!

Get all ingredients out and ready to go because once you prepare your béchamel sauce you need to be organized to put the lasagna together in a timely manner.

Béchamel Sauce:

In a small pot melt butter over medium heat.  Once butter has melted whisk in the flour.  Add milk in small increments while whisking continuously.  This will ensure a lump free sauce.    Add salt, pepper, garlic powder and continue whisking until you have a smooth white sauce.  Keep whisking until mixture begins to thicken.  Do not overcook as it will continue to thicken and you don’t want that.  Please see video below:

 

Assembling the lasagna:

Assembling the lasagna:

Begin by spreading a generous layer of tomato sauce in the bottom of the casserole dish.

Place lasagna noodles over sauce.  Do not overlap the noodles.  You will need to break some to arrange them evenly.

Spread some bechamel sauce over noodles.  Follow with a layer of veggie ground.

Spread tomato sauce over veggie ground.

Sprinkle a generous amount of grated mozzarella over tomato sauce.

Continue to layer, changing direction of noodles with every layer for 3 layers.  Top the 3rd and final layer with mozzarella.  You should not have any béchamel, veggie ground or tomato sauce left.

Cover the pan tightly with aluminum foil.

Bake lasagna for 40 minutes.

Noodles should be fork tender.  Let lasagna rest for 10 – 15 minutes before slicing.

Print
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BEST VEGAN LASAGNA

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes + 10 minutes
  • Total Time: 70 minutes
  • Yield: 8 serves 1x
  • Category: main/side
  • Method: bake
  • Cuisine: Italian

Description

I remember watching my mother prepare her lasagna.  It seemed like a long and painful process, but we have come a long way with the help of no boil noodles.  Preparing lasagna now is so quick and effortless.  I do, however, have to admit that back in the day the wait for mamma’s lasagna was so worth it because my mother always let me lick the spoon from the béchamel pot!!  It was better than any cake batter or cookie dough!!!   That creamy, buttery béchamel brings back wonderful memories and I can’t imagine making lasagna without it so I created a vegan béchamel that you will love.  You will never make lasagna without it again!  To me, this is the most authentic Italian way to make lasagna and you will find yourself licking the spoon too!!


Ingredients

Scale

To make the Béchamel Sauce:

  • 3 tablespoons vegan butter
  • 1/4 cup gluten free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups plant based milk. (Use almond or soy milk only)

To make the lasagna:


Instructions

Preheat oven to 350 F

Béchamel Sauce:

  1. In a small pot melt butter over medium heat.
  2. Once butter has melted whisk in the flour.
  3. Add milk in small increments while whisking continuously.  This will ensure a lump free sauce. 
  4. Add salt, pepper, garlic powder and continue whisking until you have a smooth white sauce.  Keep whisking until mixture begins to thicken.  Do not overcook as it will continue to thicken and you don’t want that.  Please see video in blog HERE

Assembling the lasagna:  

  1. Begin by spreading a generous layer of tomato sauce in the bottom of the casserole dish.
  2. Place lasagna noodles over sauce.  Do not overlap the noodles.  You will need to break some to arrange them evenly.
  3. Spread some bechamel sauce over noodles.
  4. Follow with a layer of veggie ground.
  5. Spread tomato sauce over veggie ground.
  6. Sprinkle a generous amount of grated mozzarella over tomato sauce.
  7. Continue to layer, changing direction of noodles with every layer for 3 layers.
  8. Top the 3rd and final layer with mozzarella.  You should not have any béchamel, veggie ground or tomato sauce left.
  9. Cover the pan tightly with aluminum foil.
  10. Bake lasagna for 40 minutes.  Noodles should be fork tender.
  11. Let lasagna rest for 10 – 15 minutes before slicing.

Notes

This recipe is for a 9 x 13 casserole dish.

I use Adriano Marinelli’s True Italian Pasta Sauce

Keywords: Vegan lasagna, gluten free lasagna, best vegan lasagna, vegan bechamel, gluten free bechamel

 

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