Delicious vegan lasagna


One of the most known and loved Italian dish has to be lasagna according to us. Lasagna has been known since the Middle Ages and the recipe can vary depending the different Italian regions.

This recipe has been put together after a long time of testings and adaptations. We’re so pleased to share the following recipe which will garantee you success on all your dinners.

Ricotta uncheese

– 125 gr firm bio tofu (crumbled)
– 100 gr cashew nuts
– 50 gr spinach
– 50 ml of cashew milk
– Salt and pepper

Put all the ingredients in a blender and blend until you obtain a fine grainy texture (like ricotta cheese).
Important tip and trick, put the spinach at the bottom of the blender otherwise it won’t mix easily.
Keep in the fridge until you start assembling the lasagna.

Vegan bolognese sauce


– 170 gr diced zucchini
– 170 gr diced yellow bell pepper
– 170 gr diced eggplant
– 170 gr diced carrots
– 400 gr diced tomatoes
– 180 gr ready to use minced tofu
– 1 small diced onion
– 3 garlic cloves
– 4 tbsp. extra virgin olive oil
– 1/2 tsp oregano
– 1/2 tsp crushed fennel seeds
– 1 cube vegetable stock
– Cayenne pepper (if no kids eating), pepper and salt to taste

1. Cook the onions into 4 tablespoons of olive oil until they’re glazed and add the carrots (on medium heat). After 2 minutes add the garlic cloves to the pan (the best is to press them into a garlic press, if you don’t have one just chop it fine with a knife). Add oregano, fennel seeds and cayenne pepper to the onions/carrots mixture.
We add the spices at this stage because they release most of their flavors when directly baked in the oil.

2. Add the zucchini, bell pepper and eggplant to the mixture. Stir from time to time (this should take about 5 minutes).

3. Add the minced tofu, tomatoes and vegetable stock. Stir and let simmer for about 10 minutes (stirring from time to time).
The tomato is going to give you a juicy tomato sauce.

Béchamel sauce


– 3 tbsp. vegetable butter
– 50 grams all-purpose flower
– 300 ml coconut milk

Melt 3 tablespoons of vegetable butter in a saucepan on medium heat. Stir 50 grams of all-purpose flower to it and keep whisking until you see the flower starts to get a little golden color (takes about 1 to 2 minutes).
Stir in 300 ml of coconut milk (a little at a time). It is important you keep whisking all the time to avoid lumps. Keep stirring until you get a thick and glossy mixture. Add Himalayan pink sea salt (or any other kind of salt) and pepper to taste.



Pre-heat the oven at 200 °C (gas mode 4)

Now it’s time to assemble the lasagna.
For this you will need one pack of 250 gr of lasagna sheets and a lasagna pan (2 kg) or silver takeaway trays.
To make it easy and less messy, we always use lasagna sheets which don’t have to be cooked in advance.


First put the bolognese sauce than follow by layering some lasagna sheets (overlapped/overlay). Follow with the ricotta, than bolognese sauce, followed by the béchamel sauce and again a layer of lasagna sheets. Continue those steps until the lasagna pan is full, finishing with the béchamel sauce on top. If you would like to give it a little crunch you can finish with some bread crumb on top.

After assembling the lasagna it should be ready to go into the oven and should look like this… and make you get your mouth watering. Put in the oven at 200 °C (gas mode 4) for 30 minutes.

This lasagna has always been a huge success for both vegan and non-vegan people. What people love the most about this lasagna is how light and satisfying it is, it doesn’t leave you with  a heavy feeling after dinner.

For meal preps is this the perfect buddy as well! Make a big batch of every sauce whenever you have time and put them in different silver takeaway trays, cover and freeze. Whenever you have a lazy day you will have something healthy and delicious at hand.

After 30 minutes take the lasagna out of the oven and let cool for a few minutes. We’re sure you will score with this delicious vegan lasagna and people won’t even notice they’re missing the cheese and meat 😉
The best compliment we had is from a colleague who had a gastric bypass surgery a few years ago. Eating a lasagna for her would be limited to only  1 small portion of the regular lasagna and with this recipe she managed to eat 2 portions as it’s not heavy at all.

Please give it a try, you won’t regret it. And don’t forget to share your experiences with us.







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