Lasagne is one of the absolute classics within the Italian kitchen and is enjoyed all over the world. Even better to have a good recipe that fits every occasion. We show you how you can quickly prepare a delicious vegan lasagne.


Servings: 4
  • 12
    lasagne sheets
  • 250 ml
    béchamel sauce (plant-based margarine, flour, soy drink)
  • 2
  • 400 ml
    tomato sauce
  • pine nuts to taste
  • bread crumbled or polenta, to taste
  • spinach as desired
  • olive oil for frying
  • salt & pepper to taste


  1. Cook the lasagne sheets as instructed until al dente (unless they are precooked).
  2. Meanwhile, prepare the béchamel while constantly stirring by sprinkling the flour into the melted margarine. Gradually add soy drink until the sauce gets a viscous consistency.
  3. Preheat the oven to 200 degrees.
  4. Peel the eggplants and slice into thin slices. Fry them in a pan with olive oil. Season with salt and pepper.
  5. Cover the bottom of a casserole with tomato sauce. Add a layer of lasagne sheets, béchamel sauce and eggplants. Layer with tomato sauce and pasta again, until the sauces are used up.
  6. You can expand the recipe with spinach as desired. Complete the stacking with béchamel sauce.
  7. Mix the bread crumbs or polenta with the pine nuts and add to the lasagne.
  8. Bake in the middle of the oven for 30 minutes.


Courses: Main Course
Cuisines: Italian, Mediterranean
Special diets: Lupin-free
Difficulty: Level 2 (average)
Season: Autumn, Winter
Type of dish: Casserole, Pasta

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