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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!