Vida Recetas Editorial
Vegan lasagna is a 100% plant-based version of the classic Italian dish, perfect for those looking for a comforting meal without animal ingredients. This recipe replaces meat with a mixture of mushrooms, carrots, zucchini, and spinach, achieving a juicy texture and deep flavor. The white sauce is made with soy milk and nutritional yeast, which adds a cheesy touch without dairy.
Ideal for vegans, vegetarians, or anyone looking to reduce meat consumption, this lasagna is a nutritious and filling option. It can be prepared in advance and is perfect for family meals or to take away. It also allows variations: you can add roasted eggplant, crumbled tofu, or more vegetables to your liking.
With medium difficulty, the result is a creamy lasagna with well-defined layers and a golden gratin. Serve it with a green salad and enjoy a reinvented classic.
Prep
60 min
Cook
40 min
Servings
4
Calories
175 kcal
Heat a large skillet over medium-high heat and add 2 tablespoons of oil, onion and garlic and sauté. Add the mushrooms and fry until golden brown.
Add the carrots and zucchini and sauté until soft. Finally, add the spinach, 1 ½ teaspoons of salt and pepper.
Preheat the oven to 200°C.
To make the vegan white sauce:
Combine vegetable milk and broth in a bowl. Add 4 tablespoons of olive oil to a pan over medium heat and sift the flour into the pan. Mix well. Cook for 5 or 10 minutes, stirring occasionally, until it begins to brown and releases a nutty aroma.
Add a ladle of the milk and broth mixture and stir well until it evaporates. Keep adding the liquid spoon by spoon, always stirring, until you get a creamy sauce. If you have lumps, pass the sauce through a sieve. Finally, add the nutritional yeast and ½ teaspoon of salt.
In a mold, suitable for the oven, assemble the lasagna with a layer of the marinara sauce, a layer of the bechamel sauce and a layer of lasagna plates. Follow with a second layer of the marinara sauce, the vegetable filling and bechamel sauce.
Continue making the layers and finish the lasagna with a layer of marinara sauce and bechamel, mixing them a little so that it has the color of the cheese.
Cover with silver foil and bake for 30 minutes. Remove the silver foil and grill for another 10 minutes. Remove from the oven and allow to cool for at least 30 minutes before cutting and serving.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 40 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
