Name: Vegan Lasagna with Béchamel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 5-6 cups marinara sauce, homemade or store bought; 1 cup raw cashews, soaked if no high-speed blender; 2 cups boiled water; 1 clove garlic, peeled; 9-12 lasagna noodles, cooked***; 1-2 tbsp olive oil (if oil free, use a splash of broth); 1 cup onions, diced; 3 cloves garlic, minced; 1 tbsp dry oregano; 1 tsp flat leaf parsley, chopped; 2 300 gram packages frozen chopped spinach, thawed, drained; 1 package Gardein Beefless Crumbles; 2 tbsp butter, dairy-free; 2 tbsp flour; 2-3 cups cashew milk (creamo); salt (to taste); 9-12 vegan mozzarella, squares or shredded; parsley-basil, chopped; hot pepper flakes, optional

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This luscious vegan lasagna recipe is the best! Plenty of layers of meaty spinach filling, marinara sauce, thick béchamel sauce, and lasagna noodles topped with melted vegan mozzarella. It's super satisfying, decadent, Italian comfort food at its very best!

Vegan lasagna with bechamel sauce in a pan topped with melted cheese.

We are a lasagna loving family! Once I started eating vegetarian/vegan, it took me a long time and many attempts and tweaks to finally perfect vegan lasagna - one the whole family loves! This hearty vegan lasagna join several other on the blog: Vegan Lasagna with tofu-cashew ricotta, Sausage and Mushroom Lasagna, and spicy Tex-Mex Lasagna. Of course the perfect side dish to serve with lasagna: vegan Caesar salad

Keep reading for everything you need to know about how to make vegan lasagna including shortcuts, meal prep options, storage and freezing tips.

Vegan lasagna slice being lifted out of baking pan.

Why this Vegan Lasagna is Epic!

Italian comfort food - when you bite into the layers of rich red marinara sauce, creamy white béchamel sauce, meaty filling, and tender pasta, you just might need to take a minute . . . It's truly extraordinary!
Adaptable - use your choice of filling, red sauce, and pasta (gluten free, whole wheat etc.) including store bought.
Crowd pleaser - it makes a lot so it's perfect for potlucks, family dinners, large parties and holiday celebrations.
Leftovers - the leftovers store well in the fridge for several days and freezer for several months. That means fuss free lunches and weeknight dinners to look forward to!
Make ahead - check out the shortcut section for tips on the express/meal-prep version.

Ingredients for Vegan Lasagna

Like any good Italian dish worth its weight, there is an investment of time; and this meatless lasagna is no different. There are 4 basic components that make it incredible, here's what you'll need.

Rich Red Marinara Sauce: This rich red sauce is one of the shining stars in this lasagna. So it's important to choose the highest quality, most flavourful tomatoes. I like San Marzano tomatoes as they impart so much flavor and 6n1 ground tomatoes for their texture and depth of flavor. Make the Rich Red Marinara Sauce ahead of time and store it in the fridge or freezer or use your favorite store brand.

Rich red homemade marinara sauce simmering in a pan.

Vegan Béchamel Sauce: Rich, luxurious dairy-free béchamel sauce is like a soft, creamy cloud of decadence. It's a game changer for this vegan lasagna - both flavor and texture wise.
For this vegan béchamel, I use a vegan heavy cream (made with cashews) because the flavor and texture it creates is almost an exact match to traditional béchamel. I tested A LOT of 'milk' options - this is the perfect choice hands down. No substitutions please!

Dairy free bechamel sauce cooking in a saucepan.

Funny Side Story: Starting when I was about 10 years old, making sauce was my job on Sundays either for a white sauce, cheese sauce or gravy. Mother would tell me, 'only two rules, Tracy, keep stirring and no lumps'!

Meaty Vegan Filling: This spinach, onion, Gardein beefless crumble combination is fast, easy, and a similar texture to the original recipe. For other meat-free alternatives, try Beyond Meat, Impossible Meat, Boca meatless crumbles or veggie mince crumbles.

Meaty, spinach and onion mixture frying in a dutch oven.

Pasta Noodles: When I have time, I love to make my pasta from scratch (Fresh Vegan Pasta). Usually tho, I use dry lasagna noodles. I don't recommend subbing in 'no cook or oven-ready' noodles. Cooking the pasta takes very little effort as you can do other things while it's cooking.
Cheese Option: You can make this lasagna without cheese because the béchamel is so rich and creamy. However, I typically add vegan mozzarella on top!

Vegan lasagna with bechamel sauce and cheese piles ready for the oven. — 9-12 slices or grated piles of vegan mozzarella cheese to delineate serving size

Assembling the Lasagna

Layering the Lasagna

Add sauce to the bottom of 8x11" lasagna pan, top with lasagna noodles (3-4).
Next layer meaty filling and more noodles.
Spread a thick layer of béchamel sauce and swirl of red sauce.
Last layer of noodles and remaining marinara sauce.
Top with mozzarella (9 or 12 pieces).
Into the preheated oven until bubbly and golden.

Shortcuts, Tips, and Meal Prep Options

Some quick and easy, shortcuts for making the greatest meatless lasagna . . .

Use Prepared Ingredients: Buy your favourite marinara or red sauce (2 jars). I like Rao's. Buy pre-shredded mozza and store bought parmesan.
Can I make the lasagna ahead of time? Yes, make the meaty filling, lasagna noodles, vegan heavy cream, spinach, and red sauce (marinara sauce) ahead of time and store in refrigerator to cut down prep time the day of.

Leftovers and Freezing Tips

Storing cooked lasagna - Once cooked, the lasagna stores well in the fridge for 3-4 days without loss of texture or flavour.

Can I freeze this lasagna? Yes, freeze the leftover slices in individual portions for quick thawing and convenient lunches during the week. When ready to eat, let the lasagna thaw in fridge or on counter then gently warm in microwave or 375º F oven.

I hope you love this lasagna as much as our family does. It's so rich, filling and satisfying. It's a perfect indulgent meal to serve to your vegan, vegetarian, and meat-eating family and friends - they'll never believe it's vegan!

Pan of meatless lasagna with one slice cut out. — Meatless lasagna recipe with luscious white Béchamel, meatless, veggie filling and authentic Italian marinara sauce.

More Hearty Vegan Dinner Recipes

Fettuccine with Cherry Tomato Sauce - most popular pasta recipe on the blog
Creamy Rosé Veggie Pasta - fast, easy and super delicious
Slow Roasted Tomato Pasta - a super flavourful roasted fresh tomato pasta with feta cheese

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vegan lasagna in a pan with a piece missing

Vegan Lasagna with Béchamel Sauce

This meatless lasagna recipe is super luxurious! It's made with rich, red marinara sauce, thick decadent bechamel white sauce, meaty-spinach-onion filling, and mozzarella cheese layered between tender lasagna noodles. Devoured by vegans, vegetarians and meat-eaters alike - each bite is pure blissful perfection!!

Author : Tracy Halasz

Servings: servings

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Prep Time 45

Cook Time 45

Total Time 1 30

Equipment

High Powder Blender

INGREDIENTS

Homemade Marinara Sauce Recipe

5-6 cups marinara sauce, homemade or store bought

Cashew Creamo

1 cup raw cashews, soaked if no high-speed blender
2 cups boiled water
1 clove garlic, peeled
9-12 lasagna noodles, cooked***

MEATY SPINACH FILLING

1-2 tbsp olive oil (if oil free, use a splash of broth)
1 cup onions, diced
3 cloves garlic, minced
1 tbsp dry oregano
1 tsp flat leaf parsley, chopped
2 300 gram packages frozen chopped spinach, thawed, drained
1 package Gardein Beefless Crumbles

VEGAN BECHAMEL WHITE SAUCE

2 tbsp butter, dairy-free
2 tbsp flour
2-3 cups cashew milk (creamo)
salt (to taste)

EVERYTHING ELSE

9-12 vegan mozzarella, squares or shredded
parsley-basil, chopped
hot pepper flakes, optional

INSTRUCTIONS

If making the marinara sauce from scratch, start it now so it can simmer while you prepare the other components.

RICH RED MARINARA SAUCE (~40 minutes from scratch, 0 minutes store bought)

Make Marinara Sauce or use store bought.
Time saver - buy 2 jars (approximately 6 cups) of your favorite marinara or red sauce. I like the Rao brand.

Cashew Creamo (3 minutes)

In a high-speed blender add 1 cup raw cashews and 2 cups hot water, 1 large garlic clove, ½ tsp sea/Kosher salt.
Blend until smooth ~ 1 minute.
Should be the consistency of whipping cream (thick milk).

Spinach

Thaw frozen spinach by placing the packages in a sink of hot water or follow instructions on package.
Once thawed, remove from package and squeeze all water from the spinach. Set aside.

Lasagna Noodles (~10 minutes)

Make the lasagna noodles as per package directions (but undercook by 3-4 minutes of recommended time).
Drain, rinse, and lay flat to cool. Pro Tip: if the noodles stick, curl or get hard before you use them, rinse them in warm water and pat dry.
Make 12 noodles (slight overlap) or 9 noodles (just touching) in an 8x11" lasagna pan.

MEATY SPINACH FILLING (8-10 minutes)

Sauté onion and garlic in oil (or a splash of broth if oil-free) in a large skillet over medium-high heat until soft and fragrant (5-8 minutes).
Season with oregano, parsley, salt and pepper.
Add the drained spinach, and the Gardein beefless crumbles - mix well to incorporate.
Stir in ½ - ¾ cup of marinara sauce. Taste and adjust seasoning as necessary. Remove remove from heat.
No need to cook the beefless crumbles through as they will cook in the oven.

BECHAMEL WHITE SAUCE (4-6 minutes)

Melt butter in a saucepan over medium heat.
Add the flour and stir for 2 minutes which will form a thick paste (roux) and cook off the raw flour taste.
Gradually add in cashew milk (creamo) stirring the whole time so it doesn't get lumpy or scorch.
Stir in ½ tsp of salt.
The sauce will start to thicken quickly (reduce heat if necessary). Continue stirring until the consistency of custard. Remove from heat.
Pro Tip: this is not the time to multi-task. The sauce goes fast and can scorch easily!

LAYERING THE LASAGNA - Preheat oven to 375º F (5 minutes)

To assemble, spread 1 cup red sauce around the bottom of the 9x11" lasagna pan.
Add a layer of cooked lasagna noodles (3-4).
Spread the meaty-spinach filling over the noodles - pressing down with the back of a spoon.
Add a sprinkle (2 tbsp) of grated mozzarella or parmesan (optional).
Add another layer of noodles.
Spread béchamel evenly over the noodles then swirl with 1 cup of red sauce.
Top with the last layer of noodles and cover with about 2 cups of red sauce.
Evenly space 9-12 mozzarella squares or small piles of shredded mozza cheese.

BAKING THE LASAGNA (40 - 45 minutes)

Cover with foil (tented) and place in preheated 375º F oven (center rack) for ~40 minutes (until hot and bubbly).
Remove the foil and turn heat to broil for five minutes to brown the cheese.
Let cool for 15 minutes to set before cutting.
Sprinkle with chopped basil-parsley and hot pepper flakes.
Serve with any remaining red sauce and vegan parmesan on the side.

NOTES

Express version: To save some time, buy your favourite red sauce and use that in place of the homemade sauce. You'll need about 5-6 cups.

Marinara Sauce: make marinara sauce in advance and store in fridge or freezer.

Filling Options: if you don't have Gardein Beefless Crumbles, sub in this cauliflower crumble or tofu crumble recipe (leave out taco seasoning!) or use Beyond Meat, Impossible Meat crumbles or veggie mince. *Cook the Beyond or Impossible crumbles when cooking onions and garlic in the recipe.

Béchamel Sauce - The thick, creamy béchamel sauce is a game changer in this lasagna. The texture and flavour combination of the white sauce and the red sauce with the tender pasta and meaty filling is going to blow your hair back. No substitutions!

Storage - Lasagna stores well the the refrigerator for several days. Freeze leftover lasagna in individual serving sizes. Slice into desired size and place on a parchment-lined baking sheet. Pop into the freezer for an hour or two then transfer to an airtight container and store in the freezer for up to 3 months.

Reheating - To reheat frozen lasagna, let it come to room temperature and heat in the microwave or pop it in the oven at 375º F (covered) for 15 - 20 minutes or until heated through.

This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

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