The most EPIC vegan LASAGNA recipe ever


I’m not going to lie… This is the truly the BEST Vegan Lasagna I’ve ever eaten in the past 8 years of testing all the vegan lasagna recipes on the internet. Warm, cheesy, filling, and easy to make, this Vegan Lasagna recipe is the perfect dinner to share, or to make ahead. It stores well in the fridge and eaten through the week, or make a few trays and freeze them, ready to bake any day.

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  1. Great recipe framewodk. I made mine with 1 beyond beef burger patty and 3 beyond beef sausages with minced mushroom and garlic, the texture and spices got more boost. Also i added shredded vegan mozzarella over each layer of white sauce, made with cashew cream, basil chiffonade, and nooch to the beshamel,. Also added minced onion, bell pepper, and zucchini to the meat bolognese. This felt super hearty to prep, divide, and store {6+ POUNDS) in an aluminum disposable baking oven tray! a convenience must have rotated recipe for me for sure as a vegan.

  2. How do you stay so thin using all those fattening ingredients. If I just look at fat or bread I gain weight. I have to stick to whole food fat free and I still need to loose like 10 pounds. It looks totally delicious though. I think I'll make it for my non-vegan co-workers at the next potluck.

  3. Just made this, I skipped making my own sauce and used store bought and added red peppers I needed to use up. It was very yummy. My whole family loved it. It looks, smells and tastes very much like the lasagna we grew up making. Thanks again Candace!

  4. I love this recipe, I’ll definitely try it out! But I have a tip for all of you other cheap people out there. I am Italian and one of the best ways to make vegan bolognese sauce/ragu is tvp! Tvp is so cheap if you buy in bulk or big bags and is so rich in protein!
    Plus, I have never seen anyone in Italy use both garlic and onions in the same (Italian recipe).
    One way I would make the sauce (which is been approved by many meat eating Italian friends) is as follows:
    – chop onions, celery and carrots
    -sautee in oil
    – then add dry tvp and roast for a few seconds
    – add a splash of white or red wine and cook until the alcohol evaporates completely
    – then add the tomato sauce (preferably tomato passata)
    – add lots and lots of basil! And some salt
    -cook for a while
    – these two final steps are optional but are amazing and will really up your vegan sauce game! Add a bit of nooch and a bit a of miso paste! The miso paste will add some umami flavour typical of a “meat” sauce and the nooch will just make it better because it is lowkey vegan crack!!