The Easiest Vegan Lasagna

Source

https://lovingitvegan.com/the-easiest-vegan-lasagna/

Ingredients

Tomato Sauce

• 768g white button mushrooms
• 30ml soy sauce (2 Tbsp)
• 3 × 14-ounce cans chopped tomatoes (1,260g total)
• Sea salt and black pepper to taste

White Sauce (Bechamel)

• 90ml olive oil (6 Tbsp)
• 75g all-purpose flour (5 Tbsp)
• 960ml soy milk (4 cups) or other non-dairy milk
• 10ml Dijon mustard (2 tsp) or other prepared yellow mustard
• Salt and black pepper to taste

For the Lasagna

• Spinach lasagna sheets, oven-ready

Topping

• Sliced tomato
• Vegan cheese slices (mozzarella-style)
• Black pepper

Instructions

1. Tomato sauce: Slice mushrooms, add to pot with soy sauce. Sauté 1 min, then cover until mushrooms release water. Remove lid, let water cook off. Add 3 cans chopped tomatoes, bring to simmer, season with salt and pepper.
2. White sauce: Heat oil on medium-high. Sift flour, add all at once when oil is hot (not sizzling). Fry flour 1 min, stirring vigorously. Add soy milk all at once, stir until desired thickness. Remove from heat, add salt, pepper, mustard.
3. Assemble: Preheat oven to 220°C. Layer in 9×13 dish:
   • Tomato sauce → lasagna → tomato → white sauce → lasagna → tomato → white sauce → lasagna → tomato → lasagna → white sauce → cheese slices → sliced tomato → black pepper
4. Bake: Uncovered, 30 min. Cool 10 min before serving.

Tips & Notes

• Serves 8. Great for entertaining or multi-day leftovers.
• Shortcut: Use jarred marinara (~6 cups) and skip mushrooms/white sauce prep.
• Cheese on top: Sliced vegan cheese melts better than grated on lasagna.
• Fridge: 4–5 days covered. Freezer: 3 months. Thaw overnight before reheating.
• Nutrition per serve: 353 kcal, 46.6g carbs, 13g protein, 14.2g fat.