NexVeg Vegan Lasagna


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Guest recipe by @naturallyzuzu (Instagram)

NexVeg Vegan Lasagna 


Vegan Bolognese:

  • 1 package of @nexveg Italian style patties. 
  • 1 cup sliced mushrooms 
  • 1/2 Onion (Chopped)
  • 1 Tbsp Crushed Garlic
  • 1 Tbsp Olive oil 
  • 1 tsp dry basil
  • 1 tsp Oregano
  • 1/2 cup Tomato Paste
  • 1 Marinara Sauce
  • 1 Tbsp coconut or brown sugar
  • Salt and Pepper (to taste)

Vegan Bechamel Sauce:

  • 6 Tbsp good quality olive oil or 4 tbsp of vegan butter (preferred)
  • 5 Tbsp All Purpose Flour
  • 4 cups unsweetened Soy Or cashew milk
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1/2 tsp nutmeg 
  • 1 tsp Salt
  • 3/4 tsp Ground Black Pepper

Marinara Sauce:

  • 2 and 1/2 cups good quality Marinara Sauce

Assembling ingredients:

  • 12 Sheets no boil lasagna noodle 
  • 4 Small Zucchini sliced thinly (optional) 


  1. Prepare your vegan bolognese. In a medium sauce pan, heat the olive oil over a med heat. Add the chopped onion to a pot with the crushed garlic, olive oil, dried basil, oregano and sauté until the onions are softened. Add the @nexveg Italian patties. Break them down with your spatula. Then add the sliced mushrooms.  Add the tomato paste and marinara sauce and sauté until you have a soft bolognese sauce with not too much visible liquid.
  2. Add in the coconut sugar and salt and pepper to taste.
  3. Prepare your bechamel sauce. Add the olive oil to a pot and let it heat until hot. Then add in the flour and fry it quickly in the oil, stirring frequently and then add in your plant milk and whisk it vigorously to get rid of lumps. Bring it to the boil stirring constantly. When it boils let it continue to boil, stirring all the while, for a few minutes until it thickens.
  4. Remove it from the heat and add in the onion powder, garlic powder, nutmeg, salt and ground black pepper and stir in. 
  5. Preheat the oven to 390°F 
  6. Begin assembling your lasagna. 
  7. Add a thin layer of marinara sauce to the bottom of a deep 9×13 baking dish.
  8. Then add 4 sheets of lasagna noodles.
  9. Then add half the bolognese and spread it into an even layer.
  10. Then add a thin layer of bechamel sauce.
  11. Then add a layer of sliced zucchini
  12. Then add 4 sheets of lasagna noodles.
  13. Then add another layer of marinara sauce.
  14. Then add another thin layer of bechamel sauce, leaving the remainder to add on last.
  15. Then add the rest of the bolognese.
  16. Then add a layer of sliced zucchini.
  17. Then add another 4 sheets of lasagna noodles.
  18. Then add another layer of marinara 
  19. Cover with foil and bake for 45 minutes.
  20. After 30 minutes bring it out, remove the foil and add all the remaining bechamel sauce to the top.
  21. Return to the oven and bake uncovered for a further 20 minutes. Let the lasagna rest for 15 min before serving. 
  22. Serve & Enjoy!