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Yummmmm – today is the day: I am sharing one of my absolute FAVORITE dishes: vegan lasagna! Veganizing lasagna is not as hard as you might think. It’s super easy actually with my vegan cheese sauce recipes, which I posted here and here. With these you can replace the creamy ingredients. Instead of minced meat you can use minced soy, lentils, or minced sunflower seed “meat”.

I always wing my lasagna recipe, but the result is always amazing and we finish the whole dish in one day! I cook it a bit different each time, so I recommend experimenting with my recipe as well. Maybe you prefer more or different vegetables in the lasagna, smoother cheese sauces and / or more herbs. In any case, I cooked my last lasagna like this:

You need:

  • 1 onion chopped small
  • 1 carrot chopped small
  • 1/2 cup or 100g red lentils
  • 1/2 cup or 120ml vegetable broth
  • about 1-2 cups or 240-480ml of water
  • 2 cans of chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 small zucchini cut small
  • about 300 grams of mushrooms cut small
  • 1-3 cloves of garlic minced
  • 1 tablespoon soy sauce
  • Herbs to taste (such as oregano, basil, etc.)
  • Salt pepper
  • Vegan “cheese” sauce (either my cashew recipe just a little bit more liquidy, or my almond recipe, also more liquidy, – I always wing it but I think I had about 250 – 300ml of cheese sauce, and I prefer almond sauce. When I am “fancy”, I use cashew sauce for between the layers and almond sauce for the top.)
  • Lasagna sheets (you can also try lasagna sheets made of wholegrain or lentils – they also taste great!)


How to:

Fry the onion in a large pan, then add the carrot pieces relatively quickly, add some water and fry / simmer until the pieces of onion are glassy.

Then I add the lentils as well as the broth and gradually more water. You can always add more water later, even in the later steps.

When the water has boiled a bit away, add the canned tomatoes and rinse the cans with a little bit of water and add the tomato paste.

Then add the zucchini to the pan and a little later the mushrooms and the garlic.

I season the sauce with soy sauce, herbs, salt and pepper and let it simmer until the carrots and the lentils are soft and the sauce gets a little thicker. As I said, you can always add water if needed.

Then comes the layering part in the lasagna dish:

  1. Add a thin layer of tomato sauce
  2. lasagna sheets
  3. Some cheese sauce on the sheets
  4. tomato sauce
  5. lasagna sheets
  6. cheese sauce
  7. tomato sauce
  8. etc.


-> You finish the lasagna with a thin layer of tomato sauce and use about 2/3 of the cheese sauce. Then it goes into the oven for 45 minutes at 200 degrees (or depending on the package instructions of your lasagna sheets).

Around 5-10 minutes before the end of the baking time, I pour the rest of the vegan cheese sauce on top. Make sure not to do this too early since this will result in the cheese sauce getting too dry. Sometimes I save even more cheese sauce to pour it over the lasagna just before serving. Garnish the finished lasagna with fresh basil, nutritional yeast and oregano!

I hope my instructions were ok! As I said, I do it a little bit different every time, sometimes with more cheese sauce, sometimes with less, sometimes with more mushrooms, sometimes with spinach. Just try it out! When I use minced soy, I use much less water. More water was needed for this version to cook the lentils! Bon Apetit!


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  1. Hallo, als vegan Anfängerin bin ich ganz gierig auf Rezepte. Ich wandele zwar schon länger traditionelle Rezepte um, aber bei manchem scheitere ich noch kläglich. Da ich kein Mandelmus im Haus hatte, aber auch nicht einsehe so viel Geld dafür auszugeben, habe ich kurzerhand zwei Handvoll Mandeln und eine Prise Salz in den Mixbecher getan und mein Mandelmus selber gemacht. Dauert etwas weil der Mixstab immer wieder abkühlen muss, aber es lohnt sich auf alle Fälle.
    Die Käsesauce ist der Knaller, vielen DSank für das Rezept.
    Das Cashewrezept habe ich mir gleich abgeschrieben. Und ich werde es auch mal mit Sonnenblumenkernen probieren.

  2. So lecker In deiner Schichten-Folgen-Liste fehlt irgendwie das Gemüse .. ich hab’s auf die Tomatensoße gegeben. Hat sehr gut geschmeckt! Vielen Dank für das schöne Rezept und liebe Grüße, Tina

  3. super Rezept, danke <3
    statt der Käsesauce verwenden wir auch vegane Bechamelsauce: Mehl, vegane Butter und (statt Milch) Wasser verwenden, schmeckt genau gleich =)
    wer Fleischesser mitverköstigen möchte:
    getrennte Tomatensaucen mit-ohne Fleisch, veganer-nicht veganer Käse, 2 Backpapierzuschnitte nebeneinander in eine Auflaufform legen, Papier formen,mit dem ersten Lasagneblatt beschweren und die vegane und nicht vegane Lasagne darin aufschichten…