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This Vegan Basil Béchamel Lasagna is packed with flavor and in my family’s opinion- the best vegan lasagna recipe out there! Bubbly, salty, creamy, ‘meaty’, and all-around delicious, this vegan lasagna is sure to be your family’s favorite also!

Why You’ll Love This Vegan Béchamel Lasagna
Ah, the classic lasagna. It’s the perfect weeknight dinner or meal prep dish!
This vegan & vegetarian lasagna is lighter than its traditional non-vegan counterpart. Yet, this recipe has no tofu, cashews, nutritional yeast, or ricotta, making it perfect for picky omnivores. This comforting, hearty, and relatively healthy lasagna is filled with layers of Beyond Meat and topped with a creamy basil-infused bechamel cheese sauce.

the lasagna layers
In contrast to other non-vegan lasagnas, this veggie version doesn’t have cheese packed between every layer making it a bit healthier for you. But don’t worry! I guarantee you won’t even miss the cheese.
Between each layer is a generous helping of homemade marinara sauce and a veggie-friendly ‘meat’ mixture with onions & garlic. In the cheese’s place, we’re layering a thick, creamy, salty, basil-y Bechamel sauce on the top.
Want to switch it up? You can layer in this easy vegan tofu ricotta recipe for extra creaminess and a boost of protein!
basil béchamel cream sauce
To make the vegan lasagna white sauce you’ll need the following ingredients: vegan butter, flour, unsweetened almond milk, vegan Parmesan (I love Violife brand), fresh basil, and salt & pepper.
You’ll want to melt the vegan butter on medium-low heat. Then, you’ll slowly sprinkle in the flour, 1 tablespoon at a time, whisking continuously to prevent any clumps from forming. Next, you’ll add in the chopped basil and cook it for about 2 minutes. This is so the flour cooks through, and the basil flavor infuses into it.
The next step is to pour in the almond milk, ¼ cup at a time, whisking continuously as you did with the flour. It’s important to make sure the milk mixture doesn’t boil. It should begin to thicken after a minute of stirring.
The last step is to stir in the vegan Parmesan, salt, and pepper. Feel free to taste the sauce at this point and add any more salt & pepper to taste.

the beyond meat mixture
In this recipe, I’m using a combination of frozen Beyond Burgers and Gardein Beefless Crumbles. I find that this combination provides the best texture and flavor. However, if you don’t have Beyond Burgers on hand, you can substitute in the same amount of just the Gardein Beefless Crumbles.
In a medium non-stick pot, you’ll saute the frozen Beyond Burgers and the frozen meatless crumbles until thawed, about 8 minutes. While thawing the vegan ‘meat’, break the burgers apart with a spatula to form small bite-sized pieces. Then, you’ll transfer the ‘meat’ to a bowl.
In the same pot, saute the yellow onion until golden, about 5 minutes. Next, add the garlic and the thawed ‘meat’. Saute the mixture with the onion until browned, about 3 more minutes. After it’s browned, you can set the cooked ‘meat’ mixture aside until you’re ready to assemble the lasagna.

Assembling and Serving the Vegan Béchamel Lasagna
To make this lasagna, you’ll need a 9×13″ baking dish. In the baking dish, you’ll spoon enough marinara sauce to generously cover the bottom of the pan. Then, you’ll layer in the oven-ready lasagna noodles (enough to form an even layer).
Next, spoon more marinara sauce on top of the noodles, and then spoon on enough of the “meat” mixture to evenly cover the noodles. Layer noodles on top. You’ll repeat these steps until you run out of noodles.
On the top layer, spoon a generous amount of marinara sauce to cover the top layer of noodles. Then spoon the basil bechamel sauce on top. I like to sprinkle more vegan parmesan on top for taste. If you’d like you can also add some of this vegan mozzarella on top as well.
This Vegan Basil Bechamel Lasagna is best served warm and can last covered in the fridge for up to 5 days.
Serve it with this vegan caesar salad or this lemony spinach arugula salad!
More Vegan Pasta
- The Best Vegan Alfredo
- Butternut Squash Ravioli
- Super Creamy Vegan Mac & Cheese
- Vegan Baked Ziti
- Homemade Vegan Ricotta Cheese Ravioli

Vegan Basil Béchamel Lasagna
Rate this RecipeIngredients
Marinara (or sub 36 oz. Carbone Marinara)
- 1 tbsp extra virgin olive oil
- ½ large red onion diced
- 4 cloves 4 cloves garlic minced
- ¼ cup tomato paste
- 28 oz whole peeled San Marzano tomatoes
- 2 tsp Italian seasoning
- ½ tsp table salt
- ½ tsp black pepper
- 2 tsp cane sugar
“Meat” Mixture
- 2 Beyond Meat burgers, or sub. 10 oz vegan ground beef crumbles
- 5 oz vegan ground beef crumbles, ½ cup
- 1 large onion, chopped
- 2 cloves garlic, minced
Basil Infused Béchamel
- ¼ cup vegan butter, or olive oil
- 5 tbsp all-purpose flour
- ½ cup fresh chopped basil
- 1 cup unsweetened plain soy milk or almond milk
- ½ cup fresh grated Violife vegan parmesan, plus more for topping
- ¼ tsp table salt
- ⅕ tsp black pepper
Noodles
- 1 package oven ready lasagna noodles
Instructions
To Make the Marinara Sauce:
- In a large pot, heat the olive oil on medium-low heat. Saute the onion until translucent, about 5 minutes.1 tbsp extra virgin olive oil, ½ large red onion diced
- Add the garlic and cook for 1 more minute. Add the tomato paste, and mix until the onions are coated. Pour in the tomatoes. Add the spices (Italian seasoning, salt & pepper) and the sugar.4 cloves 4 cloves garlic minced, ¼ cup tomato paste, 28 oz whole peeled San Marzano tomatoes, 2 tsp Italian seasoning, ½ tsp table salt, ½ tsp black pepper, 2 tsp cane sugar
- Simmer on low for 20 minutes while prepping the other components.
To Make the “Meat” Mixture:
- In a medium non-stick pot with a bit of oil or water, cook the frozen Beyond Burgers, and the frozen meatless crumbles until thawed about 8 minutes. While thawing the vegan ‘meat’, break the burgers apart with a spatula to form small bite-sized pieces. Transfer to a bowl.2 Beyond Meat burgers, 5 oz vegan ground beef crumbles
- In the same pot, cook the yellow onion until golden, about 5 minutes. Add the garlic and the thawed ‘meat’. Cook with the onion until browned, about 3 more minutes.2 cloves garlic, 1 large onion
- Set the cooked ‘meat’ mixture aside until ready to assemble the lasagna.
To Make the Basil Béchamel:
- In the same pot that you cooked the Beyond Burger mixture in, melt the vegan butter on medium-low heat.¼ cup vegan butter
- Sprinkle in the flour, 1 tablespoon at a time, whisking continuously to prevent clumps. Add in the chopped basil and cook for 2 minutes. Reduce the heat to low.5 tbsp all-purpose flour, ½ cup fresh chopped basil
- Pour in the soy milk or almond milk, ¼ cup at a time, whisking continuously. Make sure the milk mixture does not boil. It should begin to thicken after a minute of stirring.1 cup unsweetened plain soy milk or almond milk
- Stir in the vegan parmesan, salt, and pepper. Feel free to taste the sauce at this point and add any more salt & pepper to taste.½ cup fresh grated Violife vegan parmesan, ¼ tsp table salt, ⅕ tsp black pepper
Assemble the Lasagna:
- Preheat the oven to 375°F
- In a 9×13” baking dish, spoon enough marinara sauce to generously cover the bottom of the pan. Layer in the oven-ready lasagna noodles (enough to form an even layer).
- Spoon more marinara sauce on top of the noodles, and then spoon on enough of the “meat” mixture to evenly cover the noodles. Layer noodles on top. Repeat until you run out of noodles.
- On the top layer, spoon a generous amount of marinara sauce to cover the top layer of noodles. Then spoon the basil béchamel sauce on top.
- Sprinkle more vegan parmesan on top. Bake the lasagna uncovered for 35-40 minutes or until bubbly and browned on top. If using pre-cooked noodles, bake at 400℉ for 25-30 minutes.
Recipe notes

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