Name: Vegan Lasagna
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Ingredients: 3 eggplants ((ca 800 – 1000 g)); 3 tsp salt; 10 tbsp olive oil; 1 onion; 2 cloves garlic; 1 tbsp olive oil; 2 cups passata (tomato purée) (400 g); 3 tbsp tomato paste (140 g); 1 tsp salt; ½ tsp ground black pepper; 1 tsp dried oregano or basil; 2 pounds mushrooms (1 kg); 2 whole onions; 3 tbsp olive oil; 1 tsp salt; 1 tsp pepper; 24 lasagna sheets (egg-free, made with durum wheat)

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In this recipe I show you how to cook the ultimate vegan lasagna. It’s not only made without meat, but without any type of animal based product! However it’s so tasty that you’ll feel like you just never get enough of it!

In this recipe I deliberately didn’t use any cheese substitutes. If you wish, you can top your vegan lasagna with quality plant-based vegan cheese or tofu to make it more delicious!

Vegan Lasagna Recipe

Besides the lasagna pasta, there are three critical elements to this vegan lasagna recipe; tomato sauce, mushrooms and eggplants.

Prepare the layers separately and then assemble your lasagna before baking. You will need a 9 x 13 inch (25×35 cm) baking pan for the amounts in this recipe. It yields 8 servings.

A Few Tips

You can also use only tomato purée or tomato paste in this recipe. Use about 4 cups (800 g) tomato purée or 6 tbsp (280 g) tomato paste.
The tomato sauce is based on my easy tomato sauce recipe – for further details, please click on the link. Longer cook times help making flavors better.
Traditionally there’s no need to precook lasagna, as sauces and cheese provide enough moisture to make the sheets soft in the oven. But here you’ll use a thicker tomato sauce, so you must precook your pasta.

Vegan Lasagna

Balazs Szilagyi

Classic Italian pasta casserole, plant-based version

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Prep Time 1 30

Cook Time 40

Total Time 2 10

Course Main Course

Cuisine Italian

Servings servings

Ingredients

For the eggplant-layer

3 eggplants (ca 800 – 1000 g)
3 tsp salt
10 tbsp olive oil

For the tomato sauce

1 onion
2 cloves garlic
1 tbsp olive oil
2 cups passata (tomato purée) 400 g
3 tbsp tomato paste 140 g
1 tsp salt
½ tsp ground black pepper
1 tsp dried oregano or basil

For the mushroom-layer

2 pounds mushrooms 1 kg
2 whole onions
3 tbsp olive oil
1 tsp salt
1 tsp pepper

For the lasagna noodles

24 lasagna sheets egg-free, made with durum wheat

Instructions

Preparing Eggplants

Slice your eggplants 1/3 – 1/2 inch (1 cm) thick, toss them with 3 teaspoons of salt. Put them into a large bowl and allow them to rest for at least 30 minutes.
Wash your eggplants with running water and wipe them carefully.
Cook your eggplants for 3 minutes on both sides in 1 tablespoon olive oil over high heat.

Prepare Tomato Sauce

Chop a whole onion and cook over medium-low heat with 1 tablespoon of olive oil for 3-4 minutes, until translucent.
Finely chop 2 cloves of garlic and add to the onions. Cook for 30 seconds
Add 2 cups (400 g) of tomato puree (passata) and 3 tbsp (140 g, a larger can) of tomato paste. Season with salt and pepper.
Add 2-3 tablespoons (30-40 ml) of water, bring it to a boil and simmer over low heat for 30 minutes. Stir occasionally until the sauce thickens.
Season with 1 teaspoon of dried crushed basil or oregano. Alternatively you can add 2 teaspoons of fresh basil or oregano.

Prepare The Mushrooms

Wash and clean 2 pounds (1 kg) mushrooms. Slice them into 1/6 – 1/5 inch (4-5 mm) slices. Finely chop 2 whole onions.
For cooking such a large amount of mushrooms, divide your onions and mushrooms into portions; if you use a larger frying pan, divide them into 2, if you have a smaller one divide them into 3-4 portions, or else your mushrooms will be steamed not fried.
First fry your onions with 3/4 tablespoon olive oil over medium heat for 3-4 minutes until translucent. Add the mushrooms and stir fry each batch over high heat until they evaporate all their liquids. This may take 3-6 minutes. Add salt and pepper at the end.

Assemble Vegan Lasagna

Preheat oven to 350 °F (180 °C).
Bring a large amount of water to a boil in a larger pot. Add salt to the water – use a fair amount of salt.
Put the lasagna sheets into the water. Stir them occasionally, particularly at the beginning, or else they stick together. I cooked my 24 sheets in two portions.
Cook for about 5-6 minutes then transfer them to a plate. They won’t be completely soft, but don’t worry, they will continue softening in the oven. That’s how you get a perfect pasta consistency! Reserve some of the cooking water – see later.
Spread 4 tbsp of tomato sauce evenly on the bottom of a 9 x 13 inch (25×35 cm) pan.
Put one layer of lasagna on the bottom of your pan. Sprinkle the top of the pasta layer with 2-3 tbsp of the cooking water.
Spread half of the mushrooms on top of your first lasagna layer.
Put another layer of pasta then spread 8 tbsp of tomato sauce onto the top. Make sure to spread the sauce so that it covers the entire layer, it keeps the pasta from drying out.
Place half of the eggplant slices on top of your lasagna layer.
Repeat layering in the same order; lasagna » 2-3 tbsp of cooking water » remaining half of mushrooms » 8 tbsp of tomato sauce » remaining part of eggplant slices » lasagna » 8 tbsp tomato sauce.
Cover with aluminum foil and bake for 20 minutes.
Remove foil and continue baking for an extra 20 minutes. Bring 2 cups (500 ml) of water to a boil in an oven-safe skillet and put it onto the bottom of your oven. The evaporating water will keep your lasagna from drying out.