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This flavor-packed vegan lasagna with béchamel sauce is, in my family’s opinion, the best vegan lasagna out there. It’s bubbly, creamy, salty, savory, and meaty (in all the right ways). Whether you’re vegan or not, this one’s guaranteed to be a new family favorite.
And just like my Creamy Vegan Alfredo and this Homemade Vegan Carbonara, this recipe is a comfort food classic you’ll want in regular rotation.
Why You’ll Love This Easy Vegan Béchamel Lasagna
Lasagna is the ultimate comfort food, and this vegan version is just as delicious as the classic.
It’s made with layers of savory Beyond Meat or homemade vegan ground beef, then topped with a creamy basil béchamel sauce. This lasagna is meaty and full of flavor, without any tofu, cashews, ricotta, or nutritional yeast.
Whether you’re cooking for picky omnivores or just craving something hearty, this recipe is family-approved and super duper easy.
Emily’s Recipe Notes:
- Flavor: Rich, tomatoey, cheesy
- Texture: Creamy and saucy with tender noodles.
- Difficulty: Super easy with minimal chopping (just an onion and some garlic).
- Time: About 45 minutes.
Ingredients
The Vegan Lasagna Layers
Between each layer is a generous helping of marinara sauce and a plant-based ‘meat’ mixture with onions and garlic. We’re layering a thick, creamy, salty, herby béchamel sauce on the top.
1. basil béchamel cream sauce
To make the vegan lasagna white sauce you’ll need the following ingredients: vegan butter, flour, unsweetened dairy-free milk, fresh basil, and salt & pepper.
You can also add in about 1/4 cup os vegan Parmesan (I love Violife brand) if you’d like.
2. The Vegan Ground Beef Mixture
In this recipe, I love using my homemade vegan ground beef. Or if it’s a busy weeknight, I’ll use a store-bought version like frozen Beyond Burgers or Gardein Beefless Crumbles.
3. Vegan Mozzarella
This is optional, but for a more classic flavor, you can layer vegan mozzarella shreds in between the noodles.
4. Marinara Sauce
In my opinion, the marinara sauce used in this recipe can make or break it. It’s so important to choose a high-quality sauce. It has a tremendous impact on the overall flavor of the lasagna.
My favorite store-bought sauces are by Rao’s and Carbone. These two are on the pricey side, so I usually stock up on a few jars when they go on sale. For a budget friendly option, I love and recommend Trader Joe’s Tomato Basil Marinara. Each jar is only $1.99 USD and it’s so delicious!
How to Make the BEST Vegan Lasagna
Exact ingredient quantities are in the recipe card below.
Make the Dairy-Free Béchamel Sauce
Melt vegan butter in a large saucepan.
Make a roux by whisking in the flour. Cook for 1 minute.
Slowly pour the unsweetened dairy-free milk into the roux, whisking to prevent lumps. Add fresh chopped basil, if using.
Cook over medium heat for 4-5 minutes, stirring continuously until thickened. It will thicken more as it cools. Transfer to a measuring cup or bowl.
Make the Vegan ‘Meat’ & Noodles
Bring a large pot of salted water to a boil and cook the noodles according to the package instructions. (I boiled mine for 8 minutes). Drain and drizzle with oil. Set aside.
Add diced onion and olive oil to the same pan the béchamel was made in. Cook for 1-2 minutes over medium heat until slightly softened. Add the garlic.
Once softened, add the vegan ground beef crumbles and cook for 2-3 minutes or until slightly browned. Mix in 1 cup of marinara sauce.
Spread marinara sauce on the bottom of a 9×13″ baking dish.
Add a layer of the lasagna noodles.
Spread the vegan beef mixture and more marinara sauce on the noodles. Top with vegan mozzarella, tofu ricotta, and/or about 1/4 cup of the béchamel sauce.
Repeat each layer. Add marinara on the top layer of noodles. Reserve about 1/2 cup of the vegan béchamel for the top. Spread it out in an even layer. Sprinkle more vegan cheese on top.
Bake uncovered at 425F for about 20-22 minutes. Then, broil for 5-7 minutes or until the top gets nicely browned and bubbly.
Serving & Storage Tips
This easy vegan lasagna is best served warm and stores well in the fridge for up to 5 days.
It can be frozen before baking. Bake covered from frozen at 425F for 35-40 minutes. Then, uncover and bake for another 10 minutes to brown.
Serve it with this vegan caesar salad or this lemony spinach arugula salad!
More Vegan Pasta Recipes
Best Vegan Lasagna with Béchamel – Meaty & Easy!
Rate this RecipeIngredients
- 16 oz package uncooked lasagna noodles, see notes for oven ready
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, diced – about 1 cup
- 1 tbsp minced garlic
- 14 oz vegan ground beef crumbles, homemade or store-bought like Beyond, Gardein, or Impossible
- 6 oz vegan mozzarella cheese shreds, optional or sub. homemade tofu ricotta
- 36 oz high-quality tomato basil marinara, like Rao’s, Carbone, or Trader Joe’s
Vegan Bechamel Sauce
- ¼ cup salted vegan butter, or olive oil
- ¼ cup all-purpose flour
- 2 cups plain unsweetened soy milk, or other plain dairy-free milk
- ½ -¾ tsp table salt, start lower to taste
- ¼ tsp black pepper
- 2 tbsp fresh basil, chopped – optional but recommended plus more for serving
Instructions
- Cook the Noodles: Boil lasagna noodles in well salted water until al dente or according to package instructions. Drain and set aside. (Skip this step if using oven-ready noodles.)
- Make the Béchamel: In a large skillet or saucepan, melt vegan butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add plant milk, whisking to avoid lumps. Stir in salt, pepper, and chopped basil. Simmer 3–4 minutes until thickened. Transfer to a bowl.
- Cook the Vegan Meat: In the same pan, heat olive oil. Sauté onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds. Stir in vegan ground beef and cook until browned. Add about 1 cup of marinara and simmer for 1-2 minutes. Remove from heat.
- Assemble: Spread a thin layer of marinara sauce in a 9×13" baking dish. Layer noodles, meat sauce, béchamel, and vegan cheese (if using). Repeat layers. Reserve at least 1/2 cup of béchamel for the top.
- Bake: If using cooked noodles, bake uncovered at 425°F for 20 minutes, until golden and bubbling. Broil for 5 minutes to brown the béchamel on top.
Recipe notes
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Categories:
Date Night, Pasta, Tried & True Vegan Classics, Vegan Comfort Food, Vegan Main Courses, Vegan Recipes,
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