Vegan lasagna bolognese

Vegan lasagna bolognese

Based on 4 ratings
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"The perfect vegan lasagna bolognese. With tangy soy mince, fruity tomato passata and rich béchamel sauce. The purest decadence! Sure, it takes time and a little bit of work - but it's definitely worth it!"
Medium 👍
60 min
45 min
10 min


40 g
soy granules
soy sauce
1⅓ tbsp
olive oil
1⅓ tbsp
tomato paste
1 cloves
½ tbsp
brown sugar
16⅔ ml
red wine
1 tbsp
plant-based butter
10 g
100 ml
soy milk
1 tbsp
nutritional yeast
lasagna noodles


bowl (small), knife, cutting board, frying pan (with lid), cooking spoon, oven, saucepan, blender, baking dish

Nutrition per serving

Fat25 g
Protein21 g
Carb54 g
  • Step 1/12

    • 40 g soy granules
    • bowl (small)

    Soak soy granules in 150 ml boiling water for approx. 15 min.

  • Step 2/12

    • onion
    • carrots
    • stalks celery
    • knife
    • cutting board

    Finely dice the onion, carrots and celery.

  • Step 3/12

    • tbsp olive oil
    • tbsp soy sauce
    • frying pan (with lid)
    • cooking spoon

    Add 2 tablespoons of olive oil to a hot pan and stir-fry the soy mince over high heat for approx.10 min. Then deglaze with soy sauce, remove from the pan and set aside.

  • Step 4/12

    • tbsp olive oil
    • 1⅓ tbsp tomato paste

    Add remaining oil to the pan and sauté chopped vegetables for approx. 2 min. over medium-high heat. Add tomato paste, reduce heat to low-medium and let caramelize for approx. 2 min.

  • Step 5/12

    • 1 cloves garlic
    • ½ tbsp brown sugar
    • sprigs thyme
    • tsp dried oregano
    • 200 g tomato purée (passata)
    • 33⅓ ml vegetable broth
    • 16⅔ ml red wine
    • salt
    • pepper

    Finely chop garlic and stir in with the sautéed soy mince, brown sugar and herbs. Deglaze with tomato passata, vegetable stock and red wine and season with salt and pepper.

  • Step 6/12

    Let the sauce simmer on low heat with the lid on for approx. 30 min., stirring occasionally. The sauce can also be reduced longer to become more intense. If necessary, stir in a little liquid.

  • Step 7/12

    • oven

    Preheat oven to 200 °C top/bottom heat.

  • Step 8/12

    • 1 tbsp plant-based butter
    • 10 g flour
    • saucepan

    For the béchamel sauce: Melt vegan butter in a hot saucepan over medium heat and gradually add flour, stirring constantly. Toast for approx. 1 min., stirring constantly.

  • Step 9/12

    • 100 ml soy milk
    • 20 g cashews
    • clove garlic
    • 1 tbsp nutritional yeast
    • tsp salt
    • blender

    Blend soy milk together with the cashews, garlic, nutritional yeast, salt and 100 ml water and deglaze the roux with it. Bring to the boil briefly and then simmer over low heat for approx. 5 min. Then remove from heat and set aside.

  • Step 10/12

    • 2⅔ lasagna noodles
    • baking dish

    For the lasagna: Brush a baking dish with a little olive oil. Then layer the bolognese sauce, béchamel and pasta sheets one after the other. Repeat 3 times and finish with a layer of béchamel.

  • Step 11/12

    Bake for approx. 45–50 min.

  • Step 12/12

    • bundle parsley

    Top with fresh parsley.

  • Enjoy your meal!

    Vegan lasagna bolognese


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