Best Vegan Lasagna Recipe

Best Vegan Lasagna Recipe

Even though I enjoy the traditional way of preparing many different cuisines, I am very passionate about health. What we put into our bodies as well as how we are combining those foods has always been something I like to pay attention to. I find it to be very fun when finding creative alternatives to traditional ways like this Vegan Lasagna Recipe . As tradition is something most of us  hold near and dear to our hearts, there is something to be said about evolving too. I love the challenge of doing my best to maintain the “tradition” or integrity of a dish while at the same time making more health- conscious and mindful adjustments. If you do not think you are a fan of Vegan food or that it just plain tastes bad… think again! =) Give this Best Vegan Lasagna Recipe dish a try, you will not be disappointed, as a matter of fact, you may end up being very pleasantly surprised. The flavor and textures are all there, and BONUS… no guilt! 

Best Vegan Lasagna Recipe

Best Vegan Lasagna Recipe

Course Main Course
Cuisine Italian


  • 4-5 LG Garlic clove ( minced )
  • 1 Sm White Onion ( diced )
  • 10 LG Basil Leaves ( chiffonade )
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 6 tablespoons Olive Oil
  • 1 28 oz Can Crushed Tomatoes
  • 2 tablespoons Tomato Paste
  • 1 1/2 teaspoon Basil ( dry )
  • 1/4 teaspoon Oregano ( dry)
  • 1/4 teaspoon Thyme ( dry )
  • 1/4 teaspoon Fennel Seed
  • 1 tablespoons Garlic powder
  • 1 12 oz Package Plant Based “ Ground Beef “
  • 1/2 cup Vegan Parmesan ( shredded ) * Plus extra for topping sprinkle
  • 1 cup Vegan Mozzarella ( shredded )
  • 1 cup Vegan Ricotta
  • 1 tablespoons Ground Flax Seed
  • 1 box Lasagna Noodles
  • Sea Salt
  • Black Pepper
  • Water


  • For the “Meat”:
    In a skillet over medium heat, add 2 Tbsp. Olive oil.
    Crumble in package of  “meat”.
    Add 1 Tbsp Garlic powder, Pinch of Salt & Fennel Seeds
    Cook about 7-10 minutes. Set aside.
    For the Sauce:
    In a skillet over medium heat, add 4 Tbsp Olive Oil.
    Add Crushed Red Pepper Flakes, Basil ( dry ), Oregano and Thyme.
    Add Onions & fresh Garlic, stir & let cook until Onionshave become soft & Garlic is fragrant.
    Add 1 Can ( 28 oz. ) Crushed Tomatoes, stir.
    Add  1/2  of the 28 oz. Can of Water
    Add  2 Tbsp. Tomato Paste
    Add 2 large pinches of Salt &  1 PinchBlack Pepper
     Stir, cover& let simmer over low heat for about 20 minutes. Stirring often.
    9. Add “Meat” to Sauce, stir, cover and set aside.
    For the “Egg”:
    Mix 1 Tbsp. Ground Flax Seed with 4 Tbsp Water.
    Mix and let stand about 5 minutes until thickened.
    For the “Cheese” Mixture:
    In a medium bowl, combine all “cheeses”  & FlaxMixture.
    Mix and set aside.
    For the Noodles:
    In a large TALL pot, fill with water and bring to a boil.
    Add  few pinches Salt.
    Gently place Lasagna Noodles into water.
    Let boil about 5 – 7 minutes or JUST until slightly flexible.Remove with tongs and set aside.
    Preheat Oven 375 degrees F
    Assemble the Lasagna:
    In a 9 x 13 Baking dish, spray bottom & all sides with OliveOil.
    In a single layer, cover base of baking dish with Noodles.
    Using a baking spatula, spread “Cheese” mixture to coat noodles.
    Spoon a thin layer of “Meat” sauce on top.
    Repeat 2 more times, ( equaling = 3 layers )
    Top off  with a final layer of Noddles, a little Sauce and sprinkleShredded Parmesan “Cheese” on top.
    Spray sheets of aluminum Foil, so that “Cheese” won’t stick, andcover with the foil.
    Bake about 40 – 45 minutes.
    Garnish with fresh Basil before serving.
     Buon Appetito e Mangia Bene!
Keyword Best Vegan Lasagna Recipe





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