Vegan Lasagna: A Comforting Classic with Homemade Goodness

Lasagna is the ultimate comfort food, and this vegan version takes it to the next level with all homemade components: rich seitan ragù, creamy béchamel, and fresh pasta sheets made from scratch.

It’s a labor of love, but the result is a dish that’s bursting with flavor and made entirely from wholesome, plant-based ingredients.

Whether you’re serving it for a family gathering or meal-prepping for the week, this lasagna is sure to impress vegans and non-vegans alike!

What You’ll Need

• Homemade Seitan Ragù: Rich and hearty, this ragù is the perfect meat-free filling. Find the recipe here.
• Vegan Béchamel Sauce: Creamy and smooth, it adds the perfect balance to the layers. Recipe here.
• Fresh Pasta Sheets: Soft and delicate, these homemade sheets are easy to make. Check out the recipe here.

Why Make Everything from Scratch?

Making the seitan ragù, vegan béchamel, and fresh pasta sheets yourself ensures maximum flavor and texture. Plus, it’s incredibly satisfying to create such a delicious dish from start to finish. Don’t worry—each component is simple to prepare, and I’ve linked the individual recipes to guide you along the way.

INGREDIENTS:

• 1 batch of seitan ragù
• 1 batch of vegan béchamel sauce
• Fresh pasta sheets (enough for 4–5 layers, about 500 g)
• Optional: 50 g  nutritional yeast or vegan parmesan for topping

INSTRUCTIONS:

1.Preheat the Oven: Preheat your oven to 180°C (350°F).
2.Prepare the Components: Have your seitan ragù, vegan béchamel, and fresh pasta sheets ready. 

3.Assemble the Lasagna:

• Spread a thin layer of bèchamel on the bottom of a baking dish to prevent sticking.

• Add a layer of pasta sheets, trimming if necessary to fit the dish.

• Spread a generous layer of ragù over the pasta, followed by a layer of béchamel. 

  Sprinkle a pinch of nutritional yeast or vegan parmesan evenly over the béchamel.
• Repeat the layers (pasta, ragù, béchamel, nutritional yeast) until all ingredients are used, finishing with a layer of béchamel and a sprinkle of nutritional yeast on top. For extra flavor, add vegan parmesan to the final layer.

4.Bake: 

for 30 minutes or until the top is golden and bubbly.

5.Rest and Serve: Let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes serving easier.

Tips for Success

• Even Layers: Spread the ragù and béchamel evenly for balanced flavors in every bite.
• Batch Prep: Make the ragù, béchamel, and pasta sheets in advance to save time on assembly day.
• Custom Touches: Add sautéed vegetables like mushrooms, zucchini, or spinach for extra layers of texture and taste.
• Freeze It: Assemble the lasagna and freeze it before baking. Cook directly from frozen, adding an extra 15 minutes to the baking time.

This vegan lasagna is a showstopper! The layers of hearty ragù, creamy béchamel, and cheesy nutritional yeast come together in a symphony of flavors. It’s perfect for special occasions or simply treating yourself to a plant-based comfort food classic.

VIDEO RECIPE: