Summer Dishes

Simple Lasagna with No Frills

Simple Lasagna with No Frills

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Lasagna is definitely a dish, that you probably don’t make on a weeknight, but on the weekends, when you have more time for cooking. It’s not that a lasagna is that complicated to make, but it needs time to cook. But it is worth the effort, because it is hearty and comforting, so it is listed as one of my favorite comfort foods.

[cml_media_alt id='8329']lasagne-mit-gemuese-vegan-rezept[/cml_media_alt]

A traditional lasagna is made with a bolognese sauce, that you can also make for your lasagna. To do so, use textured vegetable protein (soy shreds) or a store-bought vegan minced meat product and cook it in your sauce. I, however, kept it simple this time. This lasagna doesn’t have a meat or cheese substitute. It is just vegetables, noodles and a béchamel. This makes the ingredients list (and the amount of calories) manageable and maybe you already have everything at home and you don’t have to shop.

I like to decorate my lasagna with tomato slices and basil leaves.

If you like nutritional yeast, sprinkle some flakes over the béchamel to create a more cheesy topping.



5.0 from 1 reviews
Simple Lasagna with No Frills
Gang/Type: Main Dish
Ergibt/Yield: 4 Portions
For the vegetable sauce:
  • 1 tbsp olive oil
  • 1 onion
  • 1 clove garlic
  • 1 bunch soup vegetables (leek, celery, carrot)
  • 4 tbsp tomato paste
  • 150 ml (1/2 cup) red wine
  • 400 ml (1 3/4 cup) vegetable broth
  • 1 small can tomato chunks
  • 2 bay leaves
  • 1 tsp Italian herbs, dried
  • salt
  • pepper

For the béchamel:
  • 1 tbsp vegan butter
  • 1 tbsp flour
  • 250 ml (1 cup) non-dairy milk
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp salt

  • about 18 sheets lasagna noodles (300 g - 10.6 oz)
  • 1 tomato
  • 5 leaves fresh basil
  • nutritional yeast flakes - optional
  1. Finely chop the onion and press the garlic. Clean the vegetables and shred in a food processor into fine chunks.

  2. Heat the oil in a pot and sautée the onions until translucent. Add the garlic and also sautée. Pour in the vegetables and tomato paste, stir until combined and fry for 2 - 3 minutes. Deglaze with red wine and broth, add the tomatoes and spices. Cook for 15 minutes, stir occasionally.

  3. While the sauce is cooking, make the béchamel. Melt the butter in a pot and stir in the flour with a whisk. Let cook for 1 - 2 minutes, until the flour changes color, then pour in the milk while stirring. Season with salt and nutmeg and let simmer for 10 minutes, stir from time to time, to prevent sticking.

  4. Shorten the lasagna noodles, if needed, and keep handy.
  5. Slice the tomato and preheat the oven to 180° C (360° F).

  6. Pour a soup ladle of vegetable sauce in a big baking dish, cover with one layer of lasagna noodles and pour over a ladle of vegetable sauce. Proceed until the noodles are used up and end with a sauce layer on top.

  7. Pour the béchamel evenly over the vegetable sauce, sprinkle with nutritional yeast, if you like and garnish with tomato slices and basil leaves. Bake in the oven on a low rack for about 35 minutes until golden. Let cool a little, then serve.
I used my food processor to shred the vegetables, but also a small chopper should do the work.

[cml_media_alt id='8331']vegane-lasagne-ohne-fleisch[/cml_media_alt]


  1. Sabine Savara
    Monday June 22nd, 2020 / 04:04 PM

    Liebe Rina,

    könntest du mir bitte schreiben, wie groß deine Form ca war? Ich mache dein Rezept am Samstag für 12 Personen ?
    Vielen lieben Dank und liebe Grüße

    • Lynn
      Friday July 24th, 2020 / 11:42 AM

      Also wir nehmen immer die doppelte Menge wie es im Rezept steht und essen denn zu 6 .

    • Sabine
      Sunday December 13th, 2020 / 01:51 PM

      Tolles Rezept! Wir haben noch in die Bechamelsauce Hefeflocken reingetan. Sehr toll.

      • Rina
        Sunday December 13th, 2020 / 02:09 PM

        Prima 🙂
        Lieben Dank für deinen Kommentar!

  2. Natascha
    Thursday August 22nd, 2019 / 01:16 PM

    So eine wundervolle Lasagne!!!
    Selbst mein Mann der absoluter vegan-Augen verdrehet ist hat sich 2x nach geschöpft ?

    Ich finds gut das sie ganz ohne Ersatz Produkte auskommt und so voller Gemüse ist!

    Großes danke! Super!

    • Rina
      Thursday August 22nd, 2019 / 01:19 PM

      Liebe Natascha,
      toll, dass es euch beiden geschmeckt hat!
      Vielen Dank für dein Feedback!
      Liebe Grüße

  3. Birgit
    Wednesday May 9th, 2018 / 07:46 AM

    Hallo Rina, ein tolles Rezept, meine Familie war begeistert! Danke!

    • Rina
      Wednesday May 9th, 2018 / 07:51 AM

      Liebe Birgit,
      freut mich, dass es euch geschmeckt hat!
      Liebe Grüße

  4. C.m.
    Tuesday March 20th, 2018 / 06:23 PM

    Hier wird Wein verwendet. Wein wird mit Hefen gezüchtet und die sind alles andere als Vegan. Also wenn schon, dann konsequent sein.

    • Rina
      Tuesday March 20th, 2018 / 06:43 PM

      Liebe/Lieber C.m.,
      ich habe selbstverständlich veganen Wein verwendet. Aber gut, dass Sie so gut aufpassen!
      Liebe Grüße

  5. Christina
    Thursday November 23rd, 2017 / 09:40 PM

    Auf der Suche nach einer veganen Béchamel-Sauce bin ich neulich auf deine Seite geflattert. Ich wollte unser Lieblingsmenü “Linsen-Lasagne” vegan zuzubereiten. Anstelle des Hackfleisch kommen grüne und rote Linsen (separat gekocht) in die Tomatensauce. Der Rest wie gehabt. Ist meiner Meinung nach auch vegan ein absoluter Geheimtipp.

    • Rina
      Thursday November 23rd, 2017 / 10:25 PM

      Hi Christina,
      Danke für deine lieben Worte. Toll, dass dir mein Rezept gefällt!
      Liebe Grüße

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