The Perfect Lasagna
Prep. Time
1.5 hours
Cook Time
30 minutes
Servings
4-6 plates
Difficulty
Expert
Nut-Free
Lasagna has a way of bringing everyone together. There’s something incredibly comforting about layers of pasta, rich tomato sauce, creamy béchamel, and savory fillings, all baked together into a melty, flavorful masterpiece. This recipe takes that tradition to the next level with a few thoughtful touches that create the perfect balance of textures and flavors. Maybe that's why my oldest son begs me to make it together with him every week.... it's a lengthy process, but putting it all together, from making the sauce to carefully layering everything, has a kind of rhythm to it that we really enjoy. It’s the kind of dish that turns a simple meal into something special, and it always feels worth the effort. Every time I make it, I’m reminded of how good a hearty, homemade meal can be, and my son's smile makes all of this work totally worth it.
Ingredients
For the Tomato Sauce
3 tomatoes, diced
1 garlic clove, minced
1 can of tomato paste
1 tsp sugar
2 tsps salt
1 tsp basil leaves, dry or freshly chopped
1 cup water (thinning the sauce)
For the Bechamel Sauce
3.3oz (100g) vegan butter (follow my recipe here or use a store-bought option)
2 full tbsps all-purpose flour
1 cup plant-based milk
For the "Meat"
15.3oz (450g) plant-based meat, plain
4 bella mushrooms, thinly chopped
4 champignon mushrooms, thinly chopped
1 yellow onion, diced
Option 1: Make the Pasta Dough
2 1/3 cups all-purpose flour
4 tbsps (1/3 cup) extra-virgin olive oil
1 tsp salt
1 1/2 cups water
*Option 2: Store-bought Pasta Sheets
Other Ingredients
Sunflower oil, to grease the baking dish
Wavy lasagna noodles, 1 pack -or- Homemade pasta dough
Plant-based parmesan of preference
Instructions
Tomato Sauce
In a 3qt pot, heat 2 tbsp of sunflower oil over medium heat. Add minced garlic and cook for 30 seconds. Stir in diced tomatoes, then add the remaining ingredients. Cover and simmer on low-medium heat for 20-30 minutes, stirring occasionally.
Bechamel Sauce
Melt butter in a small pot over medium heat. Once melted, add flour, stirring to create a smooth mixture. Gradually add milk, stirring constantly until the sauce thickens. Remove from heat to prevent burning.
"Meat" Mixture
In a large pan, cook chopped onions over medium heat for 10-15 minutes until golden and translucent. Add chopped mushrooms, cooking for another 5 minutes, stirring occasionally. Transfer to a bowl, then mix in the "meat" and season with salt and pepper.
Pasta -or- Pasta Dough
Using store-bought noodles: Boil water in a deep pot and cook noodles for 5-7 minutes until they’re just tender but still flexible. They should be undercooked, as they will finish cooking in the oven.
Making homemade pasta dough: Preheat the oven to 380°F (190°C). In a mixing bowl, mix all ingredients and flatten half of the dough with a short rolling pin in the greased-baking dish. the other half should be flattened on a separate parchment-lined baking tray. This second dough piece will serve as a second layer in the lasagna.
Bake both "layers" of dough for 10-12 minutes. This step will prevent from the dough to get soggy once you put together the dish.
Assembling the Lasagna
If you used store-bought noodles, preheat the oven to 380°F (190°C). If you made the dough yourself, the oven should already be hot at this point.
Choose an oven-safe dish (6x9” works well). Layer noodles in the dish, followed by a generous spread of ricotta. Top with half of the "meat" mixture and 3 tbsp of tomato sauce. Add another layer of noodles, then spread half of the béchamel sauce. Add the remaining "meat," 3 tbsp of tomato sauce, and 1 tbsp of Parmesan.
For the final layer, add the last noodles, top with remaining béchamel, 4 tbsp of tomato sauce, and 1 tbsp of Parmesan. Cover with aluminum foil and bake for 25 minutes, then uncover and bake for an additional 5 minutes.
Allow the lasagna to cool for 15-20 minutes before serving. Enjoy!
Notes
For a soy-free lasagna, use soy-free plant-based milk and soy-free meat substitute.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!