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Vegan Lasagne

Do you want to try something new and spice up a lasagne? Then this one is for you:)

Season: All

Total cooking time: 1.5h


  • One big pot

  • Lasagne dish

Ingredients (for 2-3 people):

...for the vegetable sauce:

  • 1 Onion

  • 2 Carrots

  • 1 Aubergine

  • 2 Zucchinis

  • ½ Can of red beans

  • Olive Oil

  • 560 g Pelati (tomatoes)

...for Bechamel sauce:

  • 30 g margarine

  • 30 g all-purpose flour

  • 6 dl Soy or other plant milk

  • ½ Tsp. Salt

  • a dash of nutmeg


  • up to 12 lasagne sheets (depends on the size of your dish)


  1. Dice the onion into small pieces and saute them on middle heat. Dice the carrots as finely as possible and add them to your cooking pot with 4 Tbsp. of water. Dice the aubergine and zughetti and add them as well. Stir as you go. Let this simmer for approximately 3 minutes.

  2. Add the tomatoes/Pelati and spice with salt and pepper and any spices you like (e.g. basil, oregano). Let this cook for about 15 minutes.

  3. Preheat your oven to 250° C.

  4. In a separate pot melt the margarine. Once it is melted combine it with the flour. Stir until it builds a mass, then add the soy milk and stir until it is a smooth mixture. Spice with salt, pepper, and nutmeg. Let it cook until it thickens.

  5. Start to fill your dish by adding first some vegetable sauce, then bechamel sauce, and finish with the pasta sheets. repeat this process until you have filled your dish or have no vegetable sauce left:) finish off with some extra bechamel sauce on top.

  6. Bake this for 20 minutes in the lower part of the oven and let it sit after that for 10 minutes before serving:)

Nutritional values in total:

1177 kcal | 53 g protein | 141 g of carbs thereof sugar 101 | 44 g fat | 31 g fiber

CO2 emissions in total: 592 g

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