vegetables
vegan
baked
everyday
main course
creamy
Italian
all seasons
Hot
Vegan Lasagna with Vegetables
Difficulty
medium
Time
1h 20m
Price Category
average
Calories
Medium
This vegan lasagna is packed with flavorful vegetables and a creamy, plant-based béchamel sauce that will surely delight your taste buds. It's the perfect choice when you crave something hearty yet healthy, without missing the rich texture of traditional lasagna. Ideal for family dinners or gatherings with friends, even meat-eaters will love it. Prepare it and enjoy the versatility of plant-based cuisine!
ingredients
Steps
Prepare Vegetables
Dice the onion, garlic, zucchini, and bell peppers. In a large pan, heat olive oil over medium heat, then sauté the onion until translucent (about 5 minutes). Add the garlic, zucchini, and bell peppers, and cook for another 8-10 minutes until softened. Stir in the spinach and wilt until it collapses.
Make Tomato Sauce
Add the crushed tomatoes, tomato paste, oregano, and basil to the vegetables. Season with salt and pepper to taste. Mix thoroughly, then let it simmer over low heat for 15-20 minutes for the flavors to meld and the sauce to thicken.
Prepare Béchamel Sauce
In a medium saucepan, melt the vegan butter/margarine over medium heat. Whisk in the flour and cook for 1-2 minutes until a light roux forms. Gradually pour in the plant-based milk, whisking continuously until you have a smooth, lump-free sauce. Cook until thickened, about 5-7 minutes, then season with salt, pepper, and a pinch of nutmeg.
Assemble Lasagna
Preheat your oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of a large baking dish. Place a layer of lasagna sheets, then spread a layer of béchamel sauce, and sprinkle with vegan cheese (if using). Repeat the layering: tomato sauce, pasta, béchamel, cheese, until all ingredients are used. Top the final layer of pasta generously with béchamel sauce and sprinkle with the remaining vegan cheese.
Bake and Serve
Bake the lasagna in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly. If it browns too quickly, cover it with aluminum foil. Remove from the oven and let it rest for 10-15 minutes before slicing. Serve warm with a fresh salad.
Extra Tips
► Remember that lasagna continues to soften after baking, so let it rest for 10-15 minutes before slicing.
► If you like a bit of spice, add a pinch of chili flakes to the tomato sauce at the beginning of cooking.
► Experiment with other vegetables like mushrooms or eggplant to make the flavor profile even more diverse.
Nutrition
| Per 100g | Per Serving 300 g / 10.5 oz | |
|---|---|---|
| Calories | 220 kcal | 660 kcal |
| Protein | 9 g | 27 g |
| Fat | 9 g | 27 g |
| Carbohydrate | 26 g | 78 g |
| Fiber | 4 g | 12 g |
| Sugar | 6 g | 18 g |