For all those who are vegan, vegetarian or simply fasting for Lent, this Vegan Lasagna is an ideal lunch idea to keep your taste buds satisfied!

Prep. Time 45′      Cooking Time 20′     Serves 8-10


For the sauce:

  • 100g vegetable butter or oil
  • 100g flour
  • 1 l broth
  • Optional: a pinch of nutmeg
  • Salt

For the filling:

  • 2 – 3 tbsp olive oil
  • 1 large eggplant
  • 2 zucchinis
  • 2 bell peppers
  • 500g mushrooms
  • 250g grated vegan cheese
  • 2 cups soy “crumbles” (vegan beef)
  • 12 lasagna sheets


  1. Cut all the vegetables into cubes and place them in a baking dish.
  2. Season with salt and pepper and drizzle with olive oil.
  3. Bake at 200°C for about 15 minutes, until softened.
  4. In a pot melt the vegetable butter or oil and sprinkle with flour.
  5. Cook, stirring, for 1-2 minutes.
  6. Remove from the heat for a moment.
  7. Gradually add the hot broth stirring constantly.
  8. Return to heat and let it thicken, then season with salt.
  9. In a ovenproof, buttered dish, spread a spoonful of the cream.
  10. Place a layer of lasagna, pour over the “meat” and add a layer of vegetables.
  11. Sprinkle with some vegan cheese.
  12. Repeat until all ingredients are used up.
  13. Top with the remaining lasagna sheets and pour over the remaining cream.
  14. Finally, cover with aluminum foil.
  15. Bake for 25 minutes at 180-200°C.
  16. Uncover and continue baking for an additional 15-20 minutes until the vegan lasagna is lightly browned on top.
  17. Let it stand in a turned-off oven for 10 minutes to absorb the juices.


Source: Argiro Barbarigou