When I originally made this vegan lasagna I had no intention of adding it to my blog. I was just craving lasagna for the past 2 weeks and decided it was time to do something about it. It was when the hubby and I sat down to eat, that we were blown away by how delicious it had turned out! I Instantly knew I would be making it again, this time writing down the measurements.

This delicious vegan lasagna is made up of layers of plant-based goodness! And the best part is that it requires minimal prep time too. While your eggplants (aubergines) are roasting in the oven, you’re already preparing the tomato and bechamel sauce. By the time your eggplants are ready, so are all your toppings. Then, all that’s left is to assemble the lasagna, bake and serve. Easy peasy!

So, crank up your favorite tunes and have some fun in the kitchen. Trust me this vegan lasagna recipe is worth it.

What You’ll Need

A 9.5 inch x 13.5 inch (34cm x 24 cm) Pyrex Tray.

2 Large Eggplants (Aubergine)

1 Tablespoon (10 gr) of Olive Oil, Plus drizzle for eggplants

2/3 Cup (95 gr) of Diced Onion

3 Garlic Cloves

900 gr of Crushed Tomatoes from Can or Jar

2 Tablespoons (30 gr) of Tomato Paste

1 Cup (200 gr) of Water

1 Teaspoon (2 gr) of Ground Cumin

2 Teaspoons (4 gr) of Sweet Paprika

1 Teaspoon (2 gr) of Ground Turmeric (Curcumin)

1 Teaspoon (4 gr) of Sea Salt, or to taste

A few sprigs of Fresh Dill (5 gr)

1 Cup (200 gr) of Cooked White Lima Beans

For the Bechamel Sauce

1.5 Cups (330 gr) of Soy Milk

1.5 Cups (330 gr) of Coconut Milk

4 Tablespoons (30 gr) of White Spelt Flour

2 Tablespoons (8 gr) of Nutritional Yeast

2 Tablespoons (30 gr) of Mustard

1 Teaspoon (4 gr) of Sea Salt

1/2 Teaspoon (1 gr) of Ground Nutmeg

Toppings

2 Handfuls of Fresh Spinach (100 gr)

Pack of Lasagna Sheets, make sure it’s vegan.

Ultimate Vegan Lasagna Recipe!

Preheat the oven to 356 degrees F (180 C).

Wash and remove the top end of the eggplant (aubergine) then slice into long thin strips. Place on a baking tray lined with baking paper and lightly brush with olive oil. Pop into the oven to bake until golden brown, roughly 15- 20 minutes.  When ready, roughly chop and set aside.

Next, peel and finely dice the onion and garlic cloves. Heat a pan over medium heat, add the tablespoon of olive oil, then add the onion and garlic. Cook until the onion starts to sweat.

Add the crushed tomatoes, tomato paste, and water, along with the ground cumin, sweet paprika, turmeric, (curcumin) and sea salt to taste. Wash and finely chop the fresh dill, add to the pan and cook for 5 minutes, adjusting seasoning if needed.

In a separate bowl, mash the cooked white lima beans. Remove sauce from heat, add the mashed beans, mix and set aside.

Wash the fresh spinach leaves and set aside.

For the Bechamel Sauce

Place the soy milk and coconut milk into a small pot.

Reserve a 1/4 cup of the liquid in a small bowl. Add the spelt flour to the reserved amount of liquid. Whisk until combined and set aside.

Add the nutritional yeast, mustard, sea salt and ground nutmeg to the pot and bring to a boil. Next, add the flour mixture and constantly whisk until your bechamel cream starts to thicken. Remove from heat and set aside.

 Assembling The Vegan Lasagna

Begin by adding a small amount of the sauce to the bottom of your pyrex tray.

Next, add an even layer of lasagna sheets.

Add the roasted eggplants, along with a drizzle of bechamel sauce. Top with a handful of fresh spinach and add an extra even layer of lasagna sheets, (that I forgot to photograph).

Add another layer of tomato sauce, followed by another drizzle of bechamel sauce, then top with an even layer of lasagna sheets.

Add a layer of tomato sauce, followed by the second handful of fresh spinach, and an extra drizzle of bechamel sauce. Top with an even layer of lasagna sheets.

Add the remaining amount of tomato sauce, along with the bechamel sauce. Smooth out with a spatula, make sure the lasagna sheets are nicely covered then tightly wrap in aluminum foil and pop into the oven to bake for 40 – 50 minutes, or until your lasagna sheets are ready. Check this by poking it with a knife.

I like to gently remove the foil after roughly 40 minutes, and bake the extra 5 – 10 minutes uncovered, for that lovely golden look.

When ready remove from oven, slice, serve and ENJOY!

Print

Ultimate Vegan Lasagna Recipe!

By far the best vegan lasagna recipe I've tried! Packed with plant-based goodness, this vegan lasagna is insanely delicious! 

Course Main Course

Cuisine vegan

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 8 people

Author Elinor, Let's Brighten Up

Ingredients

• 2 Large Eggplants Aubergine
• 1 Tablespoon Olive Oil, Plus drizzle for eggplants 10 gr
• 2/3 Cup Diced Onion 95 gr
• 3 Garlic Cloves 12 gr
• 900 gr Crushed Tomatoes
• 2 Tablespoons Tomato Paste 30 gr
• 1 Cup Water 200 gr
• 2 Teaspoons Sweet Paprika 4 gr
• 1 Teaspoon Ground Cumin 2 gr
• 1 Teaspoon Ground Turmeric (Curcumin) 2 gr
• 1 Teaspoon Sea Salt, or to taste 4 gr
• A few sprigs of Fresh Dill 5 gr
• 1 Cup Cooked White Lima Beans 200 gr

For the Bechamel Sauce

• 1.5 Cups Soy Milk 330 gr
• 1.5 Cups Coconut Milk 330 gr
• 4 Tablespoons White Spelt Flour 30 gr
• 2 Tablespoons Nutritional Yeast 8 gr
• 2 Tablespoons Mustard 30 gr
• 1 Teaspoon Sea Salt 4 gr
• 1/2 Teaspoon Ground Nutmeg 1 gr

Toppings

• 2 Handfuls of Fresh Spinach 100 gr
• Pack of Lasagna Sheets

Instructions

1. Preheat the oven to 356 degrees F (180 C).

2. Wash and remove the top end of the eggplant (aubergine) then slice into long thin strips. Place on a baking tray lined with baking paper and lightly brush with olive oil. Pop into the oven to bake until golden brown, roughly 15- 20 minutes.  When ready, roughly chop and set aside.

3. Peel and finely dice the onion and garlic cloves. Heat a pan over medium heat, add the tablespoon of olive oil, then add the onion and garlic. Cook until the onion starts to sweat.

4. Add the crushed tomatoes, tomato paste, and water, along with the ground sweet paprika, cumin, turmeric, (curcumin) and sea salt to taste. Wash and finely chop the fresh dill, add to the pan and cook for 5 minutes, adjusting seasoning if needed.
5. In a separate bowl, mash the cooked white lima beans. Remove sauce from heat, add the mashed beans, mix and set aside.
6. Wash the fresh spinach leaves and set aside.

For the Bechamel Sauce

1. Place the soy milk and coconut milk into a small pot.
2. Reserve a 1/4 cup of the liquid in a small bowl. Add the spelt flour to the reserved amount of liquid. whisk until combined, and set aside.
3. Add the nutritional yeast, mustard, sea salt and ground nutmeg to the pot and bring to a boil. Next, add the flour mixture and constantly whisk until your bechamel cream starts to thicken. Remove from heat and set aside.

Assembling The Vegan Lasagna

1. Begin by adding a thin amount of the sauce to your pyrex tray.
2. Next, add an even layer of lasagna sheets.

3. Add the roasted eggplants, along with a drizzle of bechamel sauce. Top with a handful of fresh spinach and add an extra even layer of lasagna sheets.

4. Add another layer of tomato sauce, followed by another drizzle of bechamel sauce, then top with an even layer of lasagna sheets.
5. Add a layer of tomato sauce, followed by the second handful of fresh spinach, and an extra drizzle of bechamel sauce. Top with an even layer of lasagna sheets.

6. Add the remaining amount of tomato sauce, along with the bechamel sauce. Smooth out with a spatula to make sure the lasagna sheets are nicely covered then tightly wrap in aluminum foil and pop into the oven to bake for 40 - 50 minutes, or until your lasagna sheets are ready. Check by poking it with a knife.

7. I like to gently remove the foil after roughly 40 minutes, and bake the extra 5 - 10 minutes uncovered, for that lovely golden look.
8. When ready remove from oven, slice, serve and ENJOY!

Pin This Vegan Lasagna For Later!

Lots of love from Elinor, Let’s Brighten Up xo