my mamma's authentic lasagna {veganized!}
 
Prep time
Cook time
Total time
 
This plant-based lasagna tastes just like my Italian mamma's original, but made with vegan substitutes! It is meaty, cheesy, and totally satisfying.
Author:
Recipe type: Vegetarian
Cuisine: Italian
Serves: two 8x8 pans
Ingredients
  • *for the meat sauce*
  • 1-2 tbsp olive oil
  • ½ white onion
  • 1 carrot
  • 2 stalks of celery
  • one 12oz pack of vegan "meat" crumbles (I recommend LightLife)
  • ¼ cup white wine
  • two 15oz cans of tomato puree
  • 2-3 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2-3 tsp salt, to taste
  • *for the béchamel sauce*
  • 3 tbsp olive oil (or vegan butter)
  • 3 tbsp all-purpose flour
  • 2 cups unsweetened nondairy milk (I recommend cashew or almond)
  • ¼ tsp nutmeg
  • ½ tsp garlic powder
  • salt & pepper to taste
  • *to assemble*
  • 1 package oven-ready lasagna sheets
  • 1 8oz bag vegan mozzarella shreds (I recommend Follow Your Heart)
  • 4oz vegan parmesan cheese (I recommend Follow Your Heart)
Instructions
  1. First, make the ragu meat sauce. In a food processor, combine the onion, carrot, and celery, and pulse until finely ground.
  2. Add the olive oil to a large pot, and add in the vegetable mix. Cook on medium-high until translucent and fragrant.
  3. Next, add in your vegan ground "meat" and stir to combine. Add in the onion powder, garlic powder, paprika, and salt. Cook until meat starts to get slightly caramelized.
  4. Pour in the white wine, and allow it to deglaze the pan. Let it cook for 2-3 minutes until it has mostly evaporated. Finally, add in the two cans of tomato sauce, and the tomato paste. Then add about ½ a can's worth of water into the pot. Stir everything together, turn heat to a low simmer, and cover. Don't forget the bay leaves!
  5. Allow meat sauce to cook on low for at least an hour.
  6. When the meat sauce is almost ready, start to assemble your work station. Prepare either one 9x13 baking pan, or two 8x8 baking dishes.
  7. Fill an additional shallow pan or dish with hot water, and place the lasagna sheets in it to soften as you prepare the rest.
  8. When you are ready to assemble, prepare the béchamel sauce. You need to save it for last because it thickens very quickly at room temperature!
  9. In a small nonstick pot, heat the olive oil or butter on medium-high heat until shimmering. Add in the flour, and allow it to cook, whisking often, so that your béchamel sauce will not taste like raw flour. This will take 2-3 minutes.
  10. Next, slowly add in the milk, whisking constantly. It will thicken very quickly! Just keep whisking out any lumps and continue to add the milk. Lower heat to a simmer, and season the béchamel with nutmeg, garlic powder, salt & pepper.
  11. Finally, you can start to assemble! Preheat the oven to 375F while you work.
  12. At the bottom of your pan, spread around a small bit of the meat sauce. Top with one layer of (softened) lasagna sheets, and top with more meat sauce, béchamel sauce, and some mozzarella and parmesan shreds. Repeat until your pan is full. At the very top, spread both béchamel and meat sauce, and gently mix them together as you spread. Top with lots of cheese! Depending on how deep your pan is, you will end up with 3-4 layers total.
  13. Cover your pan(s) with foil, and bake for 40 minutes. Then, remove the foil and bake for 20 more minutes. Lasagna should be bubbling and a golden crusty brown on top!
  14. Allow to cool slightly before cutting and enjoying!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2019/06/my-mammas-authentic-lasagna-veganized/