Homemade Simple Vegan Lasagna- No Nuts, No Tofu
A Cosy Dish for Chilly Nights—Or Whenever You Fancy
If a food could give a hug, it would probably be this lasagna. I’ve honestly lost count how many times I’ve made some version of this over the years (especially when I’m in need of a dinner win without breaking the bank or fussing too much). The first time I cobbled this together was after a trip to visit my cousin in Leeds—her oven ran about as hot as a bonfire and we totally charred the top layer, but honestly, it ended up being the highlight of the night. Not sure how. There’s just something about sharing a cheap, hearty lasagna, chatting till midnight. And if you’re asking—yes, I do dance in my kitchen with the spatula sometimes. Nobody can prove otherwise!
Why You’ll Love This
I make this when I want comfort food with zero fuss, especially for friends who are kinda suspicious of vegan stuff or claim they “need” cheese (spoiler—they barely notice, ha!). My uncle, who once thought lasagna came in a box, goes back for seconds. And it’s no-nuts, no-tofu, none of that overpriced vegan cheese weirdness either. Sometimes I regret how simple it is because now I can’t wiggle out of bringing it to every family gathering; it’s become the thing folks ask me to make. (The only hard part really is waiting for it to cool so you don’t scorch your tongue eating straight from the pan. Ask me how I know…)
Alright, What Goes In?
- 1 box (approx. 250-300g) dried lasagna sheets (whichever you’ve got – I use regular old supermarket stuff; my gran swore by Barilla but honestly, any works)
- 2 tbsp olive oil (once I used sunflower oil ‘cos that’s what was in the cupboard, came out just fine!)
- 1 big onion, chopped
- 3–4 garlic cloves, minced (unless you’re a garlic fiend, then who’s stopping you?)
- 2 carrots, diced
- 2 sticks celery, diced (sometimes I go without, not a disaster)
- 2 red bell peppers, chopped
- 2 cans (400g each) chopped tomatoes (fresh is fine if you’re feeling fancy – or you spot a bargain at the market)
- 2 tbsp tomato paste
- 1–2 tsp dried Italian herbs (oregano, basil, thyme—just wing it)
- 1 tsp smoked paprika (optional but excellent, unless you hate smoky flavors!)
- 1 can (400g) lentils, drained (brown or green—I’ve used both, no one complained)
- Salt and pepper (you know the drill)
- For the white sauce:
- 3 tbsp olive oil
- 3 tbsp plain flour (I’ve swapped with spelt flour once; risky but worked)
- 3 cups (720 ml) unsweetened plant milk (soy or oat are my picks; almond if you’re not nut-free, but I never bother)
- 1–2 tbsp nutritional yeast (optional, but really does add that something)
- Pinch of nutmeg (my mum never skips this; up to you)
- Salt and pepper
- Some fresh basil if you have it (or not, honestly I forget half the time)
How To Throw It Together (With Minimal Chaos)
- Prep your veg: Set aside a little kitchen dance, whack the onion, garlic, carrot, celery, and peppers in a big pan with olive oil. Medium heat, about 6–8 minutes, until soft-ish and glossy (this bit always smells delightful—sometimes I just stand there, breathing it in).
- Add the tomatoes: Chuck in the chopped tomatoes, tomato paste, and herbs. Paprika too, if you fancy. Simmer uncovered for 15–20 minutes; not too precise, just until it thickens a bit. Salt, pepper, maybe a dash of sugar if it tastes too sour. This is when I sneak a bit on a spoon (for “testing”—not impatience, definitely).
- Tip in the lentils: Stir through, and let the sauce bubble for another 5 minutes. If it looks too thick, splash in a bit of water or stock; too thin, just let it cook down with the lid off. Don’t overthink it.
- White sauce magic: For the simplest vegan bechamel: heat oil in a pan, whisk in flour till you’ve got a pale paste (couple mins, don’t walk away like I did once – near disaster). Gradually add milk, whisking as you go; lumps are normal, just keep whisking and they’ll vanish. Cook till thickish but pourable (backs of spoons are a useful guide), then stir in nutritional yeast, salt, and a tiny grating of nutmeg. Taste it. If it needs more yeast or salt, this is your moment.
- Assembly time: Preheat oven (180C / 350F, though last Christmas my cousin’s oven ran much hotter, so check your lasagna doesn’t catch on top too fast). Start with veggie sauce, then lasagna sheets, then white sauce, and repeat layers till everything runs out. Finish with white sauce on top—if you want to be extra, a sprinkle more nutritional yeast and a drizzle of oil makes it golden in the oven.
- Bake uncovered for 35–40 minutes, maybe a bit longer if you piled it super high. If it looks pale, go another 5–10 mins. Let sit for at least 15 minutes (this is torture, I know) so it holds together and doesn’t slide all over the plate. Unless you like lasagna soup, which is a choice you can make! Actually, I sometimes sneak a bit from the corner after 10 mins. Oops.
Notes From the Frontlines (AKA My Kitchen)
- If you only have one type of veggie, that’s fine. I’ve thrown frozen peas in, no complaints.
- I find it tastes richer the next day – cold, from the fridge. Anyone else do this or just me?
- Don’t stress over the white sauce – even lumpy sauce sorts itself out in the oven.
- Sometimes my lasagna sheets refuse to soften; adding an extra ladleful of sauce under the top layer usually fixes it… mostly.
Mixing It Up: Variations
I’ve tried adding sliced courgette and even some roasted squash—really yummy. Once, I tried a shredded vegan cheese top; honestly, it got a bit rubbery and weird, so now I stick to the yeast. Oh, and I tried using wholemeal lasagna sheets, which made it a bit dense (not bad, but not my favourite—your mileage may vary!). For more inspiration, Gaz Oakley has funky plant-based twists.
Equipment: Use What You’ve Got
You’ll want a deep-ish baking dish, like 8 x 12 inches. If you don’t have one, I’ve managed with a big roasting tin and even once, two loaf pans side-by-side (bit clumsy, but lasagna still tasted great). Don’t stress fancy tools. If you need to blend the sauce and don’t have a blender, just bash it with a wooden spoon (I did this once out of pure laziness, worked fine!). For a whisk, a fork will do in a pinch — just more elbow grease.
Keeping Leftovers (If There Are Any)
Technically, this keeps in the fridge for up to four days, and freezes okay too. But, honestly, in my house it rarely lasts the afternoon. Especially if someone walks past the fridge at midnight — not naming names. If you do pack leftovers, reheat in the oven for best results; microwaving makes it a bit soggy, but still edible.
How We Like to Serve It
I’m a sucker for a big piece with a rocket (arugula, for my American pals) salad, maybe with some lemony dressing and olives on the side. My brother insists on garlic bread, store-bought because he’s lazy. Fun fact: my Nan always made it with a bit of pickled beetroot on the side — weird, but I secretly love it. If it’s a big dinner, I stick a simple green salad on the table and let everyone dig in. Not fancy, but it absolutely hits the spot.
Pro Tips: Confessions of a Slightly Distracted Cook
- I once tried to skip the resting time… big mistake. Ended up with a slippery, messy disaster. Patience is definitely a virtue here.
- Under-seasoned sauce is just dull—taste as you go, and salt a bit more than you think (the pasta sucks up lots of flavour).
- Don’t cover the tray while baking; I did once and it just went all soggy… not worth it.
Real Questions I’ve Gotten (And Maybe You’re Wondering)
- Can I use gluten-free pasta? Yep! I do it for a coeliac pal and it works—but sometimes the sheets need extra sauce, so go saucy.
- What if I don’t have nutritional yeast? Just skip it. The sauce will still taste lovely, just a smidge less cheesy (check out this guide for info).
- Does it freeze? It does, but the texture’s a little different (softer)—still tasty though! Wrap tightly, freezer bag or cling film both work. I tend to think lasagna’s always best fresh, but that’s probably just me.
- Can I add more protein? Sure—chopped mushrooms, soy mince, or even chickpeas. I, er, tried tofu once before deciding this was much better without it. Live and learn.
If you make this, let me know how it turned out! Always keen to hear tweaks or disasters—keeps it interesting, right? And if you want to nerd out about vegan comfort food in general, this comfort food round-up is a rabbit hole I fall into a bit too often.
Ingredients
- 12 dry lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 carrot, grated
- 2 cups baby spinach
- 3 1/2 cups marinara sauce
- 1 cup unsweetened plant milk (soy or oat)
- 2 tablespoons all-purpose flour
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
-
1Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
-
2Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft, about 3 minutes. Add zucchini, grated carrot, and cook for another 5 minutes. Stir in spinach and cook until wilted. Add marinara sauce, oregano, basil, salt, and pepper. Simmer for 8-10 minutes.
-
3In a saucepan over medium heat, whisk together plant milk and flour until smooth. Cook, whisking constantly, until thickened. Remove from heat, stir in nutritional yeast, salt, and pepper to make vegan béchamel.
-
4To assemble, spread a thin layer of vegetable sauce on the bottom of a baking dish. Add a layer of noodles, then more vegetable sauce, and spread a portion of béchamel on top. Repeat layers, finishing with sauce and béchamel.
-
5Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until bubbly and golden on top. Let rest 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
