Веганская лазанья

Vegan Lasagna

If you have an oven, it would be a mistake not to try this recipe! This Lasagne is my first experience, but it turned out really tasty! The dish looks very appetizing and I would say –  it’s a perfect choice for a special occasion.


Lasagna (noodle sheets)
Tomato and cheese sauce (see below)
Spinach 100 gr.
Green peas 1 tbsp.

For tomato sauce:
Green / brown lentils 1 cup
(it is advisable to pre-soak overnight or for 2 hours)
Olive oil 1 tbsp
Onion 1 pc.
Garlic 2-3 cloves
Sweet Potato 1 pc.
Tomatoes 200 gr.
Oregano / Basil /Herbs de Provence 1 tbsp.
Water / Vegetable broth 2 cups

For “cheese” sauce:
Potato 1 pc.
Carrot 1 pc.
Cashew 200 gr.
Salt, mustard (to taste)
Nutritional yeast 2 tbsp (optional)
Water (as needed)


How to make Vegan Lasagne

Step 1. Boil the whole potato and carrot (no need to peel). Pour cashews with hot water for 10 minutes.

Step 2. Cook lentils in 2 cups of water until ready (if soaked – in 1,5 cups of water).

Step 3. Pre-heat the skillet with 1 tbsp of oil. Add diced onion and stew for 5 min (until it gets a bit brown). Then add minced garlic. In 30 seconds add sweet potato and stew for about 5 minutes. Then add 1 cup of vegetable broth (or water) and let it cook until the sweet potato gets soft.

Step 4. Add diced tomatoes (you can use 3-4 medium sized tomatoes, or tomato paste instead (3-4 tbsp), or you can use ~200 grams canned tomatoes). In 2-3 minutes add spices. If you like spicy – my advice to add some chilli!

Step 5. Add lentils and 1 cup of broth (or water) to the sauce and stew for a few minutes with the lid closed.

Step 6. Make a “cheese sauce”: peel boiled potato and carrot and blend it with drained cashews, nutritional yeast, salt and mustard in a blender until smooth. Add a bit of water, if consistency is too thick.


Everything is ready for crafting your delicious Vegan Lasagne!

Spread a bit of tomato sauce to the bottom of your baking pan. Then create a layer of dry sheets of Lasagne. Next layer – tomato sauce. Strew some green peas and minced spinach (or corn) on top. Next layer – “cheese” sauce. Than another layer of dry sheets of Lasagne and repeat! Depending on the size of your baking pan, you can make up to 4 layers of each sauce and lasagne sheets.

You can place tomato slices on top of last layer (or other veggies). Cover the baking pan with a foil and bake for 30 min (180 ‘C). Than remove the foil and bake for another 10 min, until surface gets rosy.

Vegan Lasagne is ready! Hope you will try this recipe!

Do you like this recipe?

If you like this recipe and find it useful, please share your experience in the comments below, or you can also subscribe to my InstagramFacebook Page and YouTube channel! In Vizzini Journal Facebook Group you can share news from vegan world, get support and share your personal experience on the way to optimal healthy and fulfilled lifestyle.

I will also appreciate it if you will share this recipe with your friends. Thank you for all your support and for your interest in what I do!

Have a nice day!


Anastassiya Vizzini

I am Anastassiya - Vegan Nutritionist, author and administrator of the Vizzini Journal. I have been vegan since 2017 and I feel the urge to contribute into development of this movement. It is my sincere belief that maintaining vegan lifestyle is something truly self-loving. And I think that self-love is the strongest tool you can use to change the world around you for the better.

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