Vegan Lasagne

Following on from last weeks blog on Veganuary, I thought I’d share with you all this delicious vegan lasagne! I don’t know about you, but lasagne is one of my favourite meals. It was one of the only meals I’d eat when I was a child and so my mam made it quite frequently. It’s not a patch on her original recipe, but for those of you who love a good lasagne but want to reduce your meat consumption for whatever the reason may be, this is a great recipe to add to your list!

I must admit, I was really proud when my meat eating boyfriend took a bite and said it was one of the best lasagne recipes he’s ever tasted. Him being a trained chef, its not often vegetarian/vegan food can impress him so you can imagine the shock when I revealed the truth!

The great thing about this recipe is it makes 6-8 servings meaning if your cooking for one, you’ve got lunches sorted for the week, which will save time and effort but make sure you’re eating at least one healthy, filling meal a day. If however you’re not ready to go fully vegan, you can use regular cheddar cheese and cows milk instead of the vegan options. Lets get to the recipe!

What you need:

  • 1 box of lasagne sheets (the amount needed will depend on the size of your dish)
  • 200g vegan cheese, grated
  • 3-4 salad tomatoes, sliced.

For the tomato sauce:

  • 750g mushrooms
  • 2 tbsp. soy sauce
  • 3 tins of chopped tomatoes
  • Cracked black pepper

For the white sauce:

  • 6 tbsp. olive oil
  • 5 tbsp. all purpose flour
  • 960ml soya milk
  • 2 tsp mustard
  • Cracked black pepper


  1. Preheat oven to 220 degrees Celsius.
  2. For the tomato sauce: Slice mushrooms and add to a pot over medium heat with the soy sauce, sauté and cover leaving on medium heat until the mushrooms begin to release their water.
  3. Remove lid and let some of the water cook off. Add the 3 tins of tomatoes and bring to a simmer. Let the liquid reduce, and add black pepper and a small pinch of salt.
  4. For the white sauce: Add the oil to a pot on medium heat. Let it heat up but do not let it sizzle. While the oil heats, sieve the flour into a bowl then add it all at once, stirring vigorously – it the mixture starts to stick, turn the heat down.
  5. Add the milk all at once, stirring vigorously until the mixture is smooth and slightly thick. Remove from heat and add pepper and mustard and a small pinch of salt.
  6. Keep an eye on the white sauce as it will continue to thicken even when taken off the heat, so stir occasionally.
  7. Begin layering your lasagne dish as follows:
  • Tomato sauce
  • Lasagne sheets
  • Tomato sauce
  • White sauce
  • Lasagne sheets
  • Tomato sauce
  • White sauce
  • (continue this sequence until each sauce runs out.)
  • Grated cheese
  • Sliced tomato
  • Cracked black pepper

8. Oven bake, uncovered for 30-40 mins. Serve with side salad and enjoy!

I hope you enjoy this recipe as much as I did! If you do get around to making it, be sure to tag @f.i.g_nutrition_ in your posts! As always, if you think this recipe would benefit someone else in your life, be sure to share it with family and friends!

Sarah x

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