• Nina Haas


Updated: May 13

This vegan lasagna is my absolute favorite, and I promise once you made this it will be yours too. This recipe will a hundred percent convince your friends and family - vegan or non vegan.

Serves: 3-4 people (4 pieces)

Time: 1 hour preparation time + 45 min baking time

The bolognese sauce is made with mushrooms, walnuts, carrots and sunflower protein (click here). This rich and flavorful Italian dish contains walnuts that make the lasagna taste nutty and help getting a little crunch into this delicious lunch or dinner.

If you don‘t want to use sunflower protein you can easily substitute it with scrambled tofu, soy, cauliflower or crumbled rice cakes! All options will taste absolutely delicious!

Also, this lasagna contains vegan ricotta which I love making out of coconut cream and almonds because it makes the lasagna taste absolutely delightful and special. Trust me - you won‘t regret making this! The coconut cream harmonizes perfectly with the rest of the ingredients.

For the tomato sauce you can use store bought marinara sauce or make your own by blending tomatoes and adding spices. (Like tomato paste, salt and pepper, nutritional yeast, garlic and smoked paprika!)

It is important to use soy milk for the béchamel sauce because otherwise it will not thicken! Coconut milk would work too. (Only canned coconut milk - not coconut water!) You could also use normal milk though, but of course the vegan option is the best one!


For the bolognese sauce:

  • 50 g walnuts

  • 120 g mushrooms

  • 50 g carrot

  • 35 g sunflower protein (substitute with f.e. soy protein or 110 g scrambled tofu)

  • 1 Tbsp olive oil

  • 1 small onion

  • 2 gloves of garlic

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 2 Tbsp tomato paste

  • 1 Tbsp soy sauce

  • 300 ml marinara sauce

  • 1 Tbsp sugar

  • salt and pepper to taste

For the béchamel sauce:

  • 30 g olive oil (3 Tbsp)

  • 2,5 Tbsp flour

  • 475 ml soy milk

  • 1 Tbsp mustard

  • 3 Tbsp nutritional yeast

  • 1/2 tsp ground garlic

  • 1/2 tsp smoked paprika

  • 1/2 tsp salt

For the ricotta:

  • 100 g almond slivers (soaked in hot water for one hour or cook in boiling water for 10 minutes)

  • 60 ml coconut cream (full-fat canned coconut milk)

  • 1/2 Tbsp nutritional yeast

  • 1/2 Tbsp apple cider vinegar

  • 1/2 Tbsp lemon juice

  • 1/2 tsp salt

  • 1/4 tsp ground garlic

For the rest:

  • 300 ml marinara sauce

  • lasagna pasta sheets

  • 1 small zucchini (about 150 g)

  • fresh basil


First of all, soak almond slivers in hot water so you can start right into preparing vegan ricotta later on.


  1. Start by preparing vegan bolognese sauce. Mince onion and garlic. Chop carrot and mushrooms and put into your food processor along with walnuts and pulse for a few times.

  2. Heat olive oil in a pan, add onion and fry until soft. Add garlic and herbs (basil and oregano). After 2 minutes add tomato paste and fry again for 2 minutes. Add carrot, mushrooms, walnuts, sunflower protein and sauté. Deglaze with soy sauce. Also add marinara sauce, sugar, salt, pepper and stir.

  3. Add a lid and let cook on medium - low heat for 15 minutes.

Béchamel sauce:

  1. For the béchamel sauce heat olive oil in a pot. Add flour and fry for 3 minutes until thickened - stirring constantly!

  2. Add milk and mustard and bring to a boil. Turn off the heat and stir again for the next 2-3 minutes.

  3. Add nutritional yeast, ground garlic, smoked paprika and salt. Stir until you have a thick béchamel sauce. Set aside.


  1. Drain the soaked almonds.

  2. Put all ingredients in a food processor and blend or pulse for 15-20 seconds until you have a soft but firm to the bite ricotta cheese.

Cut the zucchini into thin slices, preheat oven to 200 degree Celsius and start to layer the lasagna.


  1. thin layer of marinara sauce

  2. lasagne sheets

  3. half of the vegan bolognese

  4. thin layer of béchamel sauce

  5. sliced zucchini

  6. all of the ricotta

  7. lasagne sheets

  8. thin layer of marinara sauce

  9. thin layer of béchamel sauce

  10. other half of the vegan bolognese

  11. sliced zucchini

  12. lasagne sheets

  13. rest of the marinara sauce

  14. rest of the béchamel sauce

Put into the oven and bake for 45 minutes. With a knife, stab into the lasagne to make sure it is ready. Let sit for 10 minutes in the still hot but turned off oven before slicing. To serve, top with fresh basil.

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