Vegan Lasagna

Make this delicious vegan lasagne, try it out at the weekend and let us know what you think in the comments below.

This recipe serves 6 and taste great!

Add some original flavour vegan block cheese on top so you don’t miss out on the flavour that cheese adds to a dish


PREP TIME: 80 mins



  • 1 pack Violife Original Flavour Block, grated
  • 1 pack Lasagna
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 75g flour
  • 600g button mushrooms, chopped
  • 2 carrots, diced
  • 1 zucchini, diced
  • 400g frozen spinach, thawed according to the package directions and squeezed
  • 480ml unsweetened plant-based milk
  • 700ml marinara sauce
  • 240ml vegetable stock
  • 6 tbsp olive oil
  • Parsley
  • Salt & pepper, to taste



Heat a large pan and add 2 tbsp olive oil, onion and garlic.

When soft, add mushrooms and sauté.

Add the carrot and zucchini and sauté for a couple more minutes until soft.

Finally add the spinach, salt and pepper to taste.

Combine the plant-based milk and stock in a bowl.

Add oil to a pan over medium heat and sift in the flour. Stir well. Cook for 5 - 10 minutes.

Slowly add the stock whilst whisking constantly. Keep doing so until the sauce is creamy.

In a baking tray place a layer of marinara sauce, then sauce, then lasagna and finally veggie filling.

Repeat this layering and finish with a layer from the sauce.

Sprinkle with the grated Violife.

Cover with tin foil and bake for 30 minutes at 180°C.

Uncover and bake for 10 more minutes.


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