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Preparation time: 30 min prep + 30 min cooking time

Serves: 6-8


It's a big call but this is absolutely hands down THE BEST vegan lasagne you'll ever try!! It’s simple, quick and packed with flavour. Makes delicious left overs too. Seriously, it's mind blowing...it's so good we thinking of starting a new lasagne business.


Tomato Sauce
1 red onion (diced)
3 tbsp olive oil
3 garlic cloves (crushed)
2 tbsp dried italian herbs
1 can diced tomatoes
1 cup of plain tomato pasta sauce
1 tsp salt

1 tbsp olive oil
2 cups walnuts
2 slices of bread
1 tbsp plant based beef stock
2 cups of fresh parsley

Bechamel sauce
4 tbsp Nuttalex
4 tbsp flour
4 cups of soy
1/2 cup of nutritional flakes
200g The Vegan Diary hemp mozzarella 
1 packet of dried lasagne sheets

The World's Best vegan lasagne


Tomato sauce

  1. Heat the oil and fry onion until soft
  2. Add garlic then dried herbs for 2 minutes
  3. Add the tomatoes, pasta sauce and salt


  1. Add all the ingredients (minus oil) to the food processor until chunky (should look like mince consistency)
  2. Heat the olive oil in a fry pan and fry the 'mince' for 2 minutes (make sure you stir so it doesn't stick)
  3. Add the tomato sauce and cook for 5 minutes

Berchamel sauce

  1. Melt the Nuttalex in a saucepan then add the flour and stir until a paste is formed
  2. Stir for 1 minute then slowly whisk in the soy milk 1 cup at a time
  3. Once smooth, remove from heat and add nutritional flakes and mozzarella


  1. Preheat the oven to 180 degrees
  2. Add one layer of mince followed by berchamel followed by lasagne sheet
  3. Cook in the oven for 30 minutes


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