The Ultimate Vegan Lasagna

Next on the list of worst ideas in the history of really, really, really bad ideas:

Turning on the oven to make lasagna on the hottest day of the year.

Sorry Ned Stark, the 1st place prize is for me. What you did will never come close to the abomination that is having to spend two hours in a steamy kitchen, oven running, bechamel sauce simmering on the stove and a girl who’s about to drop dead on top of the bubbly tomato bolognese because she can’t take that much heat.

Like, you know it’s really scorching outside when you can use an oven temperature converter to find out what’s 43ºC in Fahrenheit. (110F in case you’re curious, in other words, I still don’t know how I’m still alive to tell you about this)

The Ultimate Vegan Lasagna: cheesy, saucy and bursting with creamy bechamel... this is to die for!

On the bright (like the sun burning away all my dreams and hopes to run outside this summer) side, if you make it out alive, you get a lasagna that it’s so good you might reconsider to get back into that burning place of torment you call kitchen you make yourself another lasagna.

The Ultimate Vegan Lasagna: cheesy, saucy and bursting with creamy bechamel... this is to die for!

 Because it is that good. Saucy layers of veggie-soy bolognese layered between carby goodness and a creamy almond bechamel that is to die for (literally, if you give this one a go in summer)… all of it topped with gooey, crispy, melty cheeeezeeeee.

Go ahead and tell me you wouldn’t risk your sanity for a piece of this lasagna. I know I would. Then I’d probably try to get the next train heading to The Wall, because I’m telling you: warm lasagna + Spanish summer heat = no bueno.

The Ultimate Vegan Lasagna: cheesy, saucy and bursting with creamy bechamel... this is to die for!

If you happen to be lucky enough to live on the southern hemisphere (or a country in which the sun doesn’t try to kill ya all day errr day) and aren’t frantically lurking around your cupboards right now, looking for the ingredients to make this lasagna… then congrats, first prize on the “really, really, really bad ideas” contest goes for you! Congrats, you get imaginary award which was super easy to win anyway since half of the contestants are dead  (sorry Ned, I hope they serve lasagna in heaven… and judging for how good this one is, they totally should) but no lasagna.

Bad, bad, bad idea.

The Ultimate Vegan Lasagna: cheesy, saucy and bursting with creamy bechamel... this is to die for!

Now, real talk. I’m really curious about your answers… if this post wasn’t named “The Ultimate Vegan Lasagna”, would you say this is vegan? Be honest please! 

I’m a big fan of all things plant-based and veggie rich meals, but I think we all can agree that some of them look too vegan. Which, of course, isn’t a bad thing in the slightest… but you know, it feels so nice to make vegan food which looks (and scarily tastes!) just like the omni version.

The Ultimate Vegan Lasagna: cheesy, saucy and bursting with creamy bechamel... this is to die for!

Want to hear something fun? Neither my brothers nor my grandma could tell it wasn’t real meat and dairy they were eating! I’d call that a win, win! Heck yes, nothing makes me happier than tricking people into eating things they wouldn’t put into their mouths normally (what’s wrong with soya mince and almond cream anyway, I don’t know) and seeing the looks in their faces when I break the truth. 

Vegan or not, I don’t think there’s anyone out there who would say no to a plate of cheesy, bubbly lasagna. Maybe if you’re all weird and don’t enjoy creamy, carby, saucy goodness in your plate… but then again, why would you have clicked on this link!

The Ultimate Vegan Lasagna: cheesy, saucy and bursting with creamy bechamel... this is to die for!

I agree that this isn’t the quickest meal you can put together, I know that. I too like 15 minutes dinners, quick salad, sandwiches and all that jazz… but listen to me when I say that this lasagna is so worth spending over an hour in the kitchen. And even though it might seem like there’s a million of instructions, they’re sooooo easy to follow, so don’t let that discourage you!

The Ultimate Vegan Lasagna: cheesy, saucy and bursting with creamy bechamel... this is to die for!

If you’re looking for a meal to impress a group of people and show them that plant-based food isn’t rabbit food (although carrots and greens are still delish yo!), then try this one! Guaranteed to satify and put a smile on everyone’s face. Aaaaaaand if you’re simply trying to include more plant-based meals into your diet, give this one a go too! Definitely better for you than your average lasagna, yet every bit as scrumptious!

Let me know how you like it using the #honeyandfigsblog tag on Instagram, I’m dying to see all your creations!

Literally dying, I mean. It’s still a thousand of degrees outside.

The Ultimate Vegan Lasagna
Serves 6
Layers of saucy veggie bolognese, creamy almond bechamel and carby pasta goodness topped with bubbly, melty cheese. This lasagna is what vegan dreams are made of!
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For the bechamel
  1. 50 grams extra virgin olive oil
  2. 50 grams flour
  3. 800 grams almond cream
  4. 1/4 tsp. black pepper
  5. 1/4 tsp. nutmeg
  6. a pinch of salt
For the bolognese sauce
  1. 100 grams soya mince
  2. 1 medium zucchini
  3. 1 small eggplant
  4. 1 small red bell pepper
  5. 1 yellow onion
  6. 500 grams tomato sauce
  7. 1 tsp. dried oregano
  8. 1 + 1/2 tsp. garlic powder
  9. 1/2 tsp. dried basil
  10. 1/2 tsp. dried rosemary
  11. salt and pepper to taste
  1. Lasagna noodles, as many as you need
  2. 200 grams grated vegan cheese of choice
  3. Fresh herbs for the top
For the bechamel
  1. Heat the olive oil in a saucepan until warm.
  2. Remove the pan from heat and dump in the flour. Stir in quickly into the olive oil.
  3. Bring pan back to heat and add the almond cream.
  4. Whisk to combine.
  5. Add in spices and salt and whisk again to combine.
  6. Check to see if it needs any more salt or spices.
  7. Heat on low-medium heat until it simmers and thickens.
  8. Once it's bubbly, remove from heat.
For the bolognese
  1. Soak the soya mince in water for 20-25 minutes.
  2. Mince all the vegetables.
  3. Heat some olive oil in a pan and when it's warm, add the vegetables.
  4. Add in soya mince and heat until golden.
  5. Add in tomato sauce and spices and simmer for 10-15 minutes until slightly reduced.
To assemble
  1. Spread a layer of bechamel sauce in your baking pan.
  2. Place a layer of noodles on top and spread some more bechamel on them.
  3. Add a layer of bolognese followed by another layer of noodles and top with more bechamel.
  4. Keep on adding layers of pasta and sauce until you don't have any more left.
  5. Mix grated cheese and a couple of tablespoons of bechamel and top the lasagna with this mixture.
  6. Bake at 220ºC for 10 minutes or until cheese is golden and bubbly.
  1. I used Tofutti grated mozzarella. Any kind of vegan cheese you enjoy (and know that melts with no problem!) will do. I also mixed it with some bechamel sauce so it looks more like real cheese.
  2. This lasagna keeps well for 3-4 days in the fridge.
  3. The lasagna noodles I used were the kind which didn't need to be pre-boiled, just soaked in water for 10 minutes. If you use the other kind, keep in mind that you'll hae to pre-boil them.
earthly taste

Have a lovely week everyone! 

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  • Reply whiskandshout July 6, 2015 at 2:21 pm

    Hey Consuelo, this looks delicious, and I was just wondering where to get almond cream (is it available online?) and if I can replace the soya mince with pressed, crumbled tofu. Thanks!

    • Reply Consuelo July 6, 2015 at 3:31 pm

      Hi there! I get my almond cream from the organic supermarket. I supposed it’s available in Whole Foods in the US though 😉
      Also, I haven’t tried using tofu here so I cannot vouch for that. I guess it would work, but it wouldn’t look like meat like soya mince does!
      Thanks love! xx

  • Reply superfitbabe July 6, 2015 at 4:09 pm

    This is literally the most delicious looking vegan lasagna I’ve ever seen! Dat cheeeeeeeese OoO

  • Reply Ashley July 6, 2015 at 9:30 pm

    Oh wow, this looks fantastic! And hey – sometimes you just gotta turn on the oven for delicious food!! 🙂

  • Reply Ali July 6, 2015 at 9:51 pm

    Does the lasagna noodles have to be cooked already before putting them in the oven?

    • Reply Consuelo July 6, 2015 at 11:32 pm

      Hi Ali! Thanks for reminding me! I used those kind of noodles who don’t need to be cooked, so no! It depends on which one you use! xx

  • Reply laurencaris July 7, 2015 at 3:24 pm

    If it’s anything like Switzerland right now in Spain its tooooooooo hot!! We just went for a swim down the river Rhine to cool off so I can totally sympathise on this crazy European heat! However I think I could also make an exception for this lasagne… it looks awesome and I definitely wouldn’t think it was vegan from the picture! Pinning! 🙂 xx

  • Reply wellandfull July 7, 2015 at 5:20 pm

    I saw this on food gawker and clicked through because I couldn’t believe it was vegan! This looks so delicious and cheezy, I’d love to make it for my Italian side of the family and see how they react when I tell them it’s vegan 😉

  • Reply josefinetm July 8, 2015 at 9:47 am

    Haha, on the hottest day here I ran around in the kitchen too. Very bad idea indeed! Though it was only 35°C here I was dying.
    I loose this lasagna. Heath wave or not I am definitely gonna make it soon. Looks absolutely wonderful!

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  • Reply Karina July 9, 2015 at 8:29 pm

    If I can’t find almond cream….would cashew cream or soaked almonds blended in water (homemade almond cream) work? Thanks! This recipe looks amazing by the way!!

    • Reply Consuelo July 10, 2015 at 12:13 am

      Hi Karina! I haven’t tried that but it should work well. The one I use has the texture of light cream, if that helps! Thank you! xx

  • Reply Alyssa @ My Sequined Life July 13, 2015 at 2:28 am

    Consuelo! From the first picture I went NUH UH – no way this delicious, melty, gooey lasagna is vegan!! Girl, you have a gift. I’ve been on a mission to reduce my dairy intake and was missing cheesy dishes big time. I HAVE to try this!!

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  • Reply Rosie March 20, 2017 at 8:17 am

    Yum, Consuelo! Are almond milk and almond cream the same thing…? Last time I made vegan bechamel I used soy milk but I think almond milk would be plainer.

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