Simple Lasagna

My favourite, easy, vegan lasagna. It’s very creamy and super satisfying!


Tomato Sauce
  • 3 Packs Button Mushrooms (roughly 750g)
  • 2 Tbsp Soy Sauce
  • 1 Onion
  • 3 Cloves of Garlic
  • 1/2 Tbsp Italian Herbs Mix
  • Dash of Olive Oil
  • 6 Tomatos
  • 2 tsp Sugar (I used Agave)
  • Sea Salt
  • Black Pepper
Béchamel (white) Sauce
  • 6 Tbsp Olive Oil
  • 5 Tbsp Flour (I used cassava flour for it’s sticky consistency, but any plain flour will work)
  • 4 cups Almond Milk (or other non-dairy milk)
  • 2 tsp Yellow Mustard
  • 2 Tbsp Nutritional Yeast
  • Salt and Black Pepper (to taste)
  • 1 pack of pre-cooked lasagna sheets (I used wholegrain, but any is fine)
  • Vegan cheese (sliced or grated)
  • Sliced Tomato
  • Vegan Cheese (sliced or grated)
  • Black Pepper


  • 2x pots
  • 1x pan
  • 1x lasagna dish
  • Chopping board
  • Knives
  • Spatula / spoons for mixing
  • Measuring tools


Part 1: Red Sauce

  1. Slice the mushrooms and add to a pot with the 2 Tbsp Soy Sauce.
  2. Sauté the mushrooms in the soy sauce for 1 minute.
  3. Cover the pot and leave on medium heat until the mushrooms have released their water.
  4. Remove the lid from the pot and let some of the water cook off.
  5. Meanwhile, chop 6 tomatoes and add to a pot with the sugar, some salt and pepper and let it cook for 5 minutes on medium heat.
  6. When most of the mushroom water has cooked off the mushrooms, add the tomatoes to the same pot.
  7. Chop the onion and garlic and sauté in the olive oil in a separate pan for 2 minutes.
  8. Add the onion and garlic mix to the mushroom tomato mix.
  9. Turn down the heat and allow to simmer for a few minutes and then add sea salt and black pepper to taste.

Part 2: White Sauce

  1. Add the oil to a pot and turn to medium high.
  2. When the oil is hot, sift all of the flour into the pot, stirring vigorously (note, if the flour starts to stick, you need to turn down the heat).
  3. Add the almond milk all at once and the nutritional yeast and stir continuously until it thickens (generally a couple of minutes after boiling, the sauce will continue to thicken when you remove it from the heat).
  4. When the white sauce has been removed from the heat, add salt, black pepper and 2 tsp yellow mustard.
  5. Taste test to make sure it has enough salt/pepper.

Part 3: Assemble and Bake

  1. When both sauces are ready, turn the oven on to 220°C.
  2. Layer the tomato and white sauce with lasagna noodles in an oven safe rectangular dish.
    1. Your first layer should be white sauce then a layer of lasagna, then white sauce, then grated or sliced vegan cheese, then layer of lasagna, and repeat.
    1. Finish with a layer of white sauce on the top, then vegan cheese slices, then sliced tomato and finally a sprinkle of salt and pepper.
    1. The layers would be as follows (qty will change depending on the depth of your lasagne baking dish):
      • Layer of white sauce
      • Layer of vegan cheese
      • Layer of lasagna
      • Layer of tomato sauce
      • Layer of lasagne
      • Layer of white sauce
      • Layer of lasagne
      • Layer of vegan cheese
      • Layer of sliced tomato
      • Black pepper on top.
    1. Place into the oven and bake, uncovered, for 30 minutes. Allow to cool for at least 10 minutes before serving.


The final product, yum!!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s