Flavourful, hearty vegan lasagna made with easy to find ingredients! The ultimate dairy-free, vegan lasagna loaded with veggies and soya mince (for added protein) and with a delicious and creamy homemade dairy-free bechamel sauce. Who knew vegan lasagna could be so delicious? 


15min

prep time

30min

cook time

45min

total time


Ingredients

Serves 4 people 

  • Lasagna sheets
  • 250 g of soy chunks
  • 1 L of tomato pulp
  • 150 g onion
  • 100 g of carrot
  • 100 g of leek
  • 80 g of red pepper
  • 300 ml of red wine
  • 1 L of water
  • 250 g of spinach leaf
  • 1 head of garlic
  • Sweet pepper to taste
  • Cumin to taste
  • Oregano to taste
  • Garlic powder to taste
  • Black pepper to taste
  • Olive oil to taste
  • Brewer's yeast to taste
  • Breadcrumbs to taste
  • Water to taste

For 400 ml of velvety and creamy "vechamel" sauce:

  • 50 g of extra virgin olive oil or vegetable cream
  • 50 g of wheat flour
  • 350 ml of vegetable soy drink (if you use it, make sure it is not sugary)
  • Salt to taste
  • Nutmeg to taste
  • Black pepper to taste
Instructions
  1. To start this recipe, start by marinating soy the day before. In a blender, put red wine, red pepper, onion, fresh garlic, drizzle of olive oil or a little salt, sweet pepper, cumin and half of the water and mash everything. Place the soy in a bowl and sprinkle with the marinade. Reserve in the fridge for 25 hours.
  2. The next day, mince the soy chunks in the processor, reserve.
  3. Put a frying pan over a fire with olive oil, chop the onion, leek, and small carrots (you can chop them in the food processor) and let them cook.
  4. As soon as sauté, add the chopped soy, wrap well and let it cook for about 10 minutes. Then add the tomato sauce and another 500 ml of water, the spices, wrap and let it boil, turn off.
  5. In a separate saucepan start preparing the vegan bechamel sauce: put a saucepan over the heat with the margarine or the oil and as soon as it melts or the oil is heated, add the flour at once and stir until a paste is formed. Then, lower the heat and slowly add the vegetable drink, stirring constantly in order to incorporate the vegetable drink in the margarine and flour paste creating a velvety cream. If you prefer a thicker cream just add less vegetable drink, if you want a more fluid cream just add more vegetable drink.
  6. After the bechamel sauce is prepared, part of the sauce is added to the soy and the other part is reserved for topping.
  7. On a oven dish, start by brushing the bottom with olive oil and lay the lasanha sheets, without ever overlapping, stuffing and a layer of spinach. Repeat the layers up to the top of the dish. And finish off with a layer of “bechamel” sauce, sprinkle with oregano, yeast, breadcrumbs and a drizzle of olive oil. Cook in the oven at 175ºC until golden.