Easy saucy tofu Bolognese layered with carbs and a creamy Béchamel – this is the best vegan lasagna recipe and I am so excited to share it with you all!
It only took me about.. a year to finally get it on this blog. The reason being that I expected lasagna to be super hard to get a good photo of because let’s be honest – a piece of lasagna obviously is not among the most aesthetic dishes. At least I’ve had more time to make it over and over again to make sure I share the best version of it with y’all.
This lasagna is not only my personal favorite recipe, it is also my go-to recipe when I cook for non-vegans and want to show them how tasty vegan food can be. I don’t even remember how many people I have made this for already – definitely my parents, my brother, my grandparents and a bunch of friends. And no one has ever not been satisfied! Just last weekend I made it for dinner for my parents and my dad literally said “This tastes amazing, why would you even make it with meat?”.
Instead of meat, this recipe uses crumbled tofu. It’s such an easy and good way to substitute ground meat and I use it in many different dishes like in my Chili con Tofu for example. Other than that, it’s a pretty basic Bolognese recipe with onion, garlic, carrot, tomatoes, red wine, herbs and spices. To save time, I like to prepare the Bolognese the day/night before. Letting it sit overnight really enhances the flavors and you only have to heat it up one more time when making the lasagna.
The other layers are lasagna sheets – obviously – and a creamy vegan Béchamel sauce made with vegan butter, flour, plant milk, salt, pepper, nutmeg and nutritional yeast. I recommend using (unsweetened!) soy milk for the Béchamel as it has the most neutral flavor among plant milks in my opinion. I am really not a fan of almond milk taste-wise, but you could try that or cashew milk, too. To make it taste cheesy, I use nutritional yeast in the sauce. I have not come across a good vegan cheese I really enjoy so I refrain from using any in this lasagna. If there is a cheese you love, do add it on top of the lasagna and you can melt some in the Béchamel sauce as well.
This lasagna is not difficult to make at all. The instructions are incredibly easy to follow. It just takes a bit of time to prepare. But I promise it is worth every minute spent in the kitchen!
The recipe yields 4 servings. When I make it for my parents, my brother and I we finish it among the four of us and (sadly) leave no leftovers. If you cook for less people, I still recommend making the whole recipe and keeping leftovers to eat throughout the next days. It is SO tasty you will be looking forward to eating it again the next day plus it tastes even better after a day or two in the fridge.
I hope you’ll enjoy this recipe as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
- 400 g smoked tofu
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic
- 100 g tomato paste
- 125 ml red wine
- 2 cans crushed tomatoes (400g each)
- 1 bay leaf
- 1 cube or 2 teaspoons vegetable broth
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 70 g vegan butter
- 70 g flour
- 750 ml soy milk
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 3 tablespoons nutritional yeast
- lasagna sheets
Start by crumbling the tofu. This works best with a food processor but you can also use a fork or your hands.
In a large pan over medium heat add 2 tablespoons of olive oil. Chop the onion and add it to the pan. Cook until translucent, for about 5 minutes.
Grate the carrot and finely chop the garlic. Add tofu, carrot, garlic and tomato paste to the pan and let it cook until slightly brown for about 5 minutes. Stir frequently.
Deglaze with red wine. Let it boil down, then add crushed tomatoes, oregano, bay leaf (don't forget to remove it later), vegetable broth, salt and pepper. Bring it to a boil, then let it simmer for 20 minutes.
Now preheat your oven to 180 degrees Celsius.
For the Béchamel, melt vegan butter in a pot over small heat.
When it's melted, add flour. Whisk very well to avoid clumping. Let it sweat for about 5 minutes and whisk frequently.
Add milk gradually, never stopping whisking.
Once all the milk is added, add salt, pepper, nutmeg and nutritional yeast. The sauce should be really flavorful so season it well!
Bring it to a boil, then let it simmer for 5 minutes. Continue to whisk regularly.
Cover the bottom of your baking dish with Bolognese sauce. Then build the lasagna as follows: lasagna sheets, Bolognese, Béchamel, lasagna sheets, Bolognese, Béchamel, etc. until you have used everything up. The top layer should be Béchamel sauce.
If desired, top with grated vegan cheese and bake for 40-45 minutes.