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pasta

Classic Vegan Lasagne

November 18, 2019 by hannahhossack Leave a Comment

Classic vegan lasagne – this vegan lasagna is seriously good! A rich mushroom ragu is layered up with a creamy dairy-free bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and healthy too!

classic vegan lasagna in a white lasagne dish on a rustic wood surface with a blue and white tea towel, forks, herbs and pewter salt and pepper shakers.

Lasagne is one of my ultimate favourite foods. I don’t make it all that often as it is a bit of a labour of love but it is so worth the effort!

This classic vegan lasagne is the best vegan lasagna I have tried. It is rich and hearty and very, very moreish! Served with a side salad and some garlic bread it is the ultimate comfort food meal!

It consists of a rich mushroom ragu sauce which is layered up with a creamy vegan bechamel sauce and sheets of pasta. It does take a little bit of time to make but the results are absolutely worth the time and everything can be prepared in advance of cooking the lasagne if needed.

I replaced the usual mince in the ragu sauce with finely diced chestnut mushrooms which give it a lovely flavour and almost meaty texture. Red wine, sundried tomatoes and herbs give the sauce bags of flavour.

For the bechamel, plant milk and vegan butter replace the usual dairy versions, with some blended cashews for creaminess; but the cheese is a little more tricky.

I don’t like supermarket vegan cheeses, but nutritional yeast, lemon juice, garlic and onion powder do a great job of replicating the savoury, tangy flavour of the cheese; making this vegan lasagna just as good as the original.

A slice of classic vegan lasagne being lifted out of the dish.

How To Make Classic Vegan Lasagne:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by putting the cashews for the bechamel to soak, cover them with boiling water and set aside while you get on with the ragu.

step 1 - soaking the cashews

Very finely chop two medium brown onions; I like to do this in the food processor to save time. Fry them in some of the oil from a jar of sundried tomatoes in a large pan until softened.

Blitz some carrots, celery and a red bell pepper in the food processor until finely chopped (or finely chop them by hand). There is no need to wash the food processor after chopping the onions before doing this.

Add the chopped vegetables to the pan along with some crushed garlic and finely chopped fresh rosemary and thyme. Cook for another ten minutes until softened.

step 2 - chopping and cooking the vegetables

Cut your chestnut mushrooms* in half then blitz them in the food processor as before until they are finely chopped. It is best to do this in two or three batches so as not to overload the machine. Of course you can chop them by hand instead, it is just quite a lot of work!

(*you can use whatever variety of mushrooms you like; I just like the flavour of chestnut ones best).

Add the mushrooms to the pan along with some chopped sundried tomatoes and cook until the mushrooms are soft and most of the excess liquid has evaporated.

Add red wine, tomato puree, balsamic vinegar and dried oregano and cook until most of the liquid has evaporated then add a vegetable stock cube, two tins of chopped tomatoes and some water.

Bring the sauce up to a simmer and leave it to cook for half an hour, stirring every now and again.

step 3 - cooking the mushrooms and the ragu sauce

While the ragu is cooking get on with the bechamel sauce. Place vegan butter in a saucepan and heat until it is melted then add plain flour. Stir over a low heat for a couple of minutes until you have a doughy paste.

Very gradually stir in warm plant-based milk. Only add a little at a time, stirring thoroughly after each addition, that way you will avoid lumps.

Once all of the milk has been incorporated, bring the sauce up to a simmer. Stir constantly until it is thick and creamy, like custard. Remove the pan from the heat and add crushed garlic, nutritional yeast, onion powder, lemon juice and plenty of salt and pepper.

step 4 - cooking the bechamel sauce

Drain the soaked cashews and place them in a blender with some water. Blitz until they are totally smooth and creamy. Add the bechamel sauce to the blender and blend again to combine. Taste the sauce and add more salt and pepper as needed.

step 5 - blending the cashews and the bechamel sauce

By now the ragu should be ready; give it a taste and add salt and pepper as needed.

At this point, both the ragu and bechamel can be covered and stored in the fridge for a day before you assemble and cook the lasagna.

Spoon some of the ragu into the base of a large lasagne dish, making sure that the base is completely covered. Lay lasagna sheets on top of the layer of sauce, breaking them as necessary to form a complete layer.

Spread a decent layer of the ragu over the top then pour over some of the bechamel sauce. Add another layer of pasta sheets then repeat this two more times, finishing with a layer of pasta sheets.

step 6 - building the lasagne

Pour the remaining bechamel over the top, making sure that the pasta is completely covered. Bake the vegan lasagne for 15 minutes then cover the top with tin foil and return it to the oven for a further 50 minutes. Leave it to stand for 10 minutes before serving.

step 7 - cooking the lasagna

The leftovers will keep for up to five days in the fridge and are great microwaved for quick meals. Alternatively they can be frozen.

classic vegan lasagne with a slice removed in a white dish on a rustic wooden background.

Can I Make This Vegan Lasagne In Advance?:

Yes! This lasagne is great re-heated. Alternatively, you can make both the ragu and bechamel sauces in advance and store them in the fridge for a day before assembling and cooking the lasagne.

Can I Freeze It?:

Yes, this lasagne freezes well, either whole or in individual servings. Allow to defrost before reheating in either the oven or microwave.

More Vegan Comfort Food Meals:

Vegan chilli cornbread pie

Lentil, vegetable and butter bean chilli

Vegan sausage casserole with lentils and farro

Chickpea, sweet potato and spinach curry

Vegetable and pearl barley stew with herby dumplings

close up of a dish of vegan lasagne with a slice removed.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

classic vegan lasagna in a white lasagne dish on a rustic wood surface with a blue and white tea towel, forks, herbs and pewter salt and pepper shakers.
Print

Classic Vegan Lasagne

Classic vegan lasagne - this vegan lasagna is seriously good! A rich mushroom ragu is layered up with a creamy dairy-free bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and healthy too!

Course Main Course
Cuisine Italian
Keyword lasagna
Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Servings 6 people
Author Domestic Gothess

Ingredients

Bechamel:

  • 200 g (7oz) cashews
  • 200 ml (1/2 + 1/3 cup) water
  • 100 g (3.5 oz) vegan butter
  • 60 g (1/2 cup) plain (all-purpose) flour
  • 900 ml (3 + 3/4 cups) unsweetened non-dairy milk (I use soy) warm
  • 2 cloves garlic crushed
  • 50 g (scant cup) nutritional yeast
  • 3 tsp onion powder
  • juice of 1 lemon
  • salt and pepper

Ragu:

  • 2 Tbsp oil from a jar of sundried tomatoes
  • 2 medium brown onions peeled
  • 380 g carrots (3 large) cut into chunks
  • 2 sticks celery cut into chunks
  • 1 red bell pepper deseeded and cut into chunks
  • 4 cloves garlic peeled and crushed
  • 1 Tbsp finely chopped fresh rosemary leaves (about 2 sprigs)
  • 1 Tbsp finely chopped fresh thyme leaves (about 4 large sprigs)
  • 750 g (26oz) chestnut mushrooms
  • 150 g (5oz) sundried tomatoes finely chopped
  • 300 ml (1 1/4 cups) red wine
  • 1 Tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 vegetable stock cube crushed
  • 2 400 g (14oz) tins chopped tomatoes
  • 400 ml (1 + 2/3 cup) water
  • salt and pepper
  • 500 g (18oz) dried lasagne sheets

Instructions

  1. Start by putting the cashews for the bechamel to soak, cover them with boiling water and set aside while you get on with the ragu.

  2. Very finely chop the onions; I like to do this in the food processor to save time.

  3. Heat the 2 Tbsp sundried tomato oil in a large saucepan and add the chopped onion. Cook over a low heat for about 10 minutes, until the onions are soft.

  4. Meanwhile, blitz the carrots, celery and red bell pepper in the food processor until finely chopped (or finely chop them by hand). There is no need to wash the food processor after chopping the onions before doing this.

  5. Add the chopped vegetables to the pan along with the crushed garlic and finely chopped fresh rosemary and thyme. Cook for another ten minutes until softened.

  6. Cut the chestnut mushrooms in half then blitz them in the food processor as before until they are finely chopped. It is best to do this in two or three batches so as not to overload the machine. Of course you can chop them by hand instead, it is just quite a lot of work!

  7. Add the mushrooms to the pan along with the chopped sundried tomatoes and cook until the mushrooms are soft and most of the excess liquid has evaporated.

  8. Add the red wine, tomato puree, balsamic vinegar and dried oregano and cook until most of the liquid has evaporated then add the vegetable stock cube, tinned tomatoes and water. Bring the sauce up to a simmer and leave to cook for half an hour, stirring every now and again.

  9. Preheat the oven to 180Β°C/350Β°F/gas mark 4.

  10. While the ragu is cooking get on with the bechamel sauce. Place the vegan butter in a saucepan and heat until it is melted then add the flour. Stir over a low heat for a couple of minutes until you have a doughy paste.

  11. Very gradually stir in the warm milk; only add a little at a time, stirring thouroughly after each addition, that way you will avoid lumps.

  12. Once all of the milk has been incorporated, bring the sauce up to a simmer. Stir constantly until it is thick and creamy. Remove the pan from the heat and add the crushed garlic, nutritional yeast, onion powder, lemon juice and plenty of salt and pepper.

  13. Drain the soaked cashews and place them in a blender with the 200ml water. Blitz until they are totally smooth and creamy. Add the bechamel sauce to the blender and blend again to combine. Taste the sauce and add more salt and pepper as needed.

  14. By now the ragu should be ready; give it a taste and add salt and pepper as needed. At this point, both the ragu and bechamel can be covered and stored in the fridge for a day before you assemble and cook the lasagna.

  15. Spoon some of the ragu into the base of a large lasagne dish, making sure that the base is completely covered. Lay lasagna sheets on top of the layer of sauce, breaking them as necessary to form a complete layer.

  16. Spread a decent layer of the ragu over the top then pour over some of the bechamel sauce. Add another layer of pasta sheets then repeat this two more times, finishing with a layer of pasta sheets.

  17. Pour the remaining bechamel over the top, making sure that the pasta is completely covered. Bake the vegan lasagne for 15 minutes then cover the top with tin foil and return it to the oven for a further 50 minutes. Leave it to stand for 10 minutes before serving.

Recipe Notes

Both the ragu and bechamel sauces can be made a day in advance and stored in the fridge before assembling and baking the lasagne.

classic vegan lasagne pinterest image

Filed Under: Mains, Recipes, Savoury, Uncategorized, vegan, vegetarian Tagged With: italian, lasagna, lasagne, main course, pasta, vegan meal

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  • I've been quiet on here for a while as I just haven't had the time or energy for social media. Rest assured that I have still been working hard on recipes for the blog however! The latest recipe I have just posted is this vegan version of a traditional German stollen bread. It is rich, moist, studded with fruit, filled with marzipan and full of festive flavours. It is one of my absolute favourite Christmas treats so I'm thrilled to have perfected a vegan one (even if it did take four attempts!). What are your favourite festive bakes that you would like to see a vegan version of?

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  • Happy weekend! If you fancy a weekend baking project then might I suggest this absolutely delicious vegan mincemeat cake? It is a wonderfully moist and flavorful cake that is great anytime but would also be perfect for using up a jar of mincemeat if you've had one too many mince pies at Christmas. It would also make a lovely alternative to a traditional Christmas cake if you aren't a fan of fruitcake. The recipe is on the blog, link in profile.

On a side note, just want to give a shout out to @blackvelvetstyling who provided the gorgeous 'Earl' backdrop in this photo. I absolutely love Sophie's backdrops, they may be paper but the print quality is amazing and they are totally matte to shoot on (they are also so much more affordable than painted boards!). This one was gifted but I have purchased lots of others and genuinely love them. Well worth checking out if you are in need of new backdrops. πŸ–€ #bvsbackdrops 
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  • This amazing vegan lasagna is new on the blog and it is seriously good! A rich mushroom ragu is layered up with a creamy bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and pretty healthy too! Link in profile.

Also, how lovely is this backdrop from Black Velvet Styling?! @blackvelvetstyling You would never be able to tell that it is actually paper and not a beautiful rustic wooden table!

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It is rich, moist, boozy and very easy to make. I think that it is just as good as, if not better than, the classic suet and egg laden version! The recipe is on the blog, link in profile. #christmas #christmasrecipes #christmaspudding #stirupsunday #veganchristmas #veganpudding #vegandessert #vegantreats #veganfoodlovers #veganrecipes #veganfoodshare #veganuk #vegansofinstagram #veganeats #still_life_gallery #foodblogfeed #foodandwine #forkyeah #foodblogger #foodartblog #foodlovers #foodfluffer #sweettoothforever #vzcomade #bestofvegan #hautecuisines #feedfeed @thefeedfeed
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The recipe is on the blog, link in profile.

On a side note, just want to give a shout out to @blackvelvetstyling who provided the gorgeous backdrop in this photo (and lots of my other photos!). I absolutely love Sophie's backdrops, they may be paper but the print quality is amazing and they are totally matte to shoot on (they are also so much more affordable than painted boards!). This one was gifted but I have purchased lots of others and genuinely love them. Well worth checking out if you are in need of new backdrops. πŸ–€

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