The Perfect Lasagna
Prep. Time
1.5 hours
Cook Time
30 minutes
Servings
4-6 plates
Difficulty
Expert
Nut-Free, dairy-free, egg-free
Oven
Cooking required:
Share:
Allergens:
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
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.