This Ultimate Vegan Lasagna is filled with a delicious ragu which includes veggies, greens, and vegan meat crumbles. This is our plant based twist on a comfort classic, that Nate ate a lot growing up. This hearty lasagna is great for a comforting night in, maybe even with a glass of red wine
This will make for a great family style meal, and the kids will definitely approve of this recipe. If you are making lasagna for one that is even better! You can make meal prep out of this by portioning it out, and eating it over the next couple of days. Besides, this lasagna is best as time goes on. Each day the flavors get more acquainted, and eventually marry in a delicious way. Without further delay, lettuce get going!
Ultimate Vegan Bechamel Sauce
The creaminess of this vegan bechamel sauce is unreal! The original bechamel sauce is made with lots of dairy, but we substituted the butter and milk for their vegan counterparts. This sauce is perfect when spread between the layers of pasta, vegan meat, and veggies.
You could also use this sauce as a pasta sauce too. It would make for a perfectly satisfying creamy sauce without all the hassle of making the lasagna. But lasagna is fun to make! So if you’re trying to have fun, give this recipe a go. It won’t disappoint.
Creative Classic Comfort Food
We love challenging ourselves to make classic home cooked meals, minus the obvious meat and dairy. It’s totally possible to get a full balanced vegan diet, without missing out on comforting favorites.
What is Lasagna
Lasagna is layered mainly with three components. The two main components are the ragu and the béchamel combined into one layer, separated by the pasta sheets.
Our béchamel sauce is based on an onion piquet. Now we know what you are thinking… What the hell is an onion piquet?
An onion piquet is a fancy French term for a white milk sauce. Classically, this sauce is flavored using an onion piquet and nutmeg. We made a vegan version of this here.
Lasagna Is Better the Next Day
Our favorite way to eat this lasagna is to allow it to cool then store it in the fridge overnight. This way we really let all the flavors become acquainted. We like to serve it the next day. To reheat, cover the top in aluminum foil and place in the oven for 1 hour or until hot at 350 degrees F.