Vegan Lasagne

Get ready to whip up a festive Vegan Christmas Lasagne! This recipe adds a plant-based twist to the classic lasagne, making it perfect for your holiday dinner table. It’s simple, delicious, and a great addition to your Christmas menu.

Vegan Lasagne Recipe

• Prep time: 15 mins

• Cook time: 1 hr

• Total time: 1 hr 15 mins

• Servings: 4-8

Ingredients

Pasta:

• 3/4 cups water

• 2 Tbsp olive oil

• 3 cups all-purpose flour

Vegan Bolognese Sauce:

• 2 Tbsp oil

• ¼ cup onion, diced

• 3 cloves garlic, chopped

• 1 lb vegan ground beef

• 1 28 oz crushed tomatoes, diced tomatoes work too

• 1 Tbsp Italian seasoning

• 1 Tbsp brown sugar 

• Pinch of red pepper flakes, optional

• Salt and pepper to taste

Assembling:

• Vegan ricotta cheese

• Vegan mozzarella cheese

Instructions

1. Mix together the water and olive oil in a cup and set aside. Pour the flour onto a clean, flat surface and make a well in the center. 

2. Slowly add the water mixture ¼ tsp at a time to the center of the well. Use a gentle motion and bring the flour into the center of the well using your fingertips. 

3. Continue until all of the water is finished. A shaggy dough should begin to form. 

4. Use both hands and knead into a smooth dough ball. Cover the dough in cling wrap and refrigerate for 30 minutes.

5. In the meantime, heat the oil in a large skillet over medium heat. Add the onion and garlic and saute for 2 minutes. 

6. Add the vegan ground beef and cook according to the package instructions until crumbly. 

7. Pour in the tomato sauce and stir. Season with Italian seasoning, brown sugar, red pepper flakes, salt and pepper and stir. 

8. Cover the pot and allow the mixture to simmer for 15 minutes. Turn off the heat when finished and set aside. 

9. Remove the dough from the fridge, cut it into 6 equal pieces, and cover it with a kitchen towel to keep them from drying out. Dust some flour on a clean surface. Take one dough ball and roll it out into a flat sheet – as thin as possible and long enough to fit your baking dish. Dust some flour over the sheet of dough and set aside under a clean kitchen towel. Repeat with the remaining dough balls.  

10. Preheat oven to 350 degrees. To assemble, spread a thin layer of vegan bolognese on the bottom of the dish followed by a sheet of pasta and a thin layer of vegan ricotta cheese. 

11. Continue alternating between a sheet of pasta, vegan ricotta cheese and vegan bolognese until finished. The final layer should be vegan bolognese and shredded mozzarella. 

12. Bake for 45 minutes to an hour until the top is golden brown. If it browns too quickly, cover with foil. Let cool for 15 minutes before cutting. 

Notes

• If the dough feels too dry, add a tablespoon of water. 

• You can prepare the sauce the night before for an even tastier result. 

Step-By-Step Instructions

Step 1

Mix together the water and olive oil in a cup and set aside. Pour the flour onto a clean, flat surface and make a well in the center. 

Step 2

Slowly add the water mixture ¼ tsp at a time to the center of the well. Use a gentle motion and bring the flour into the center of the well using your fingertips. 

Step 3

Continue until all of the water is finished. A shaggy dough should begin to form. 

Step 4

Use both hands and knead into a smooth dough ball. Cover the dough in cling wrap and refrigerate for 30 minutes.

Step 5

In the meantime, heat the oil in a large skillet over medium heat. Add the onion and garlic and saute for 2 minutes. 

Step 6

Add the vegan ground beef and cook according to the package instructions until crumbly. 

Step 7

Pour in the tomato sauce and stir. Season with Italian seasoning, brown sugar, red pepper flakes, salt and pepper and stir. 

Step 8

Cover the pot and allow the mixture to simmer for 15 minutes. Turn off the heat when finished and set aside. 

Step 9

Remove the dough from the fridge, cut it into 6 equal pieces, and cover it with a kitchen towel to keep them from drying out.

Dust some flour on a clean surface. Take one dough ball and roll it out into a flat sheet – as thin as possible and long enough to fit your baking dish.

Dust some flour over the sheet of dough and set aside under a clean kitchen towel. Repeat with the remaining dough balls. 

Step 10

Preheat oven to 350 degrees. To assemble, spread a thin layer of vegan bolognese on the bottom of the dish followed by a sheet of pasta and a thin layer of vegan ricotta cheese. 

Step 11

Continue alternating between a sheet of pasta, vegan ricotta cheese and vegan bolognese until finished. The final layer should be vegan bolognese and shredded mozzarella. 

Step 12

Bake for 45 minutes to an hour until the top is golden brown. If it browns too quickly, cover with foil. Let cool for 15 minutes before cutting. 

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