Traditional Lasagna Recipe

Traditional Lasagna Recipe

This Traditional Lasagna recipe will knock your socks off. I started with a conventional recipe and “veganized” it. I wanted to do this so I can show you how easy it can be to avoid animal products and still feel healthy and satisfied.

Often, I hear my friends say that they would “totally go vegan, but it’s so hard”. I am determined to prove this to be UNTRUE! And what better way to start — than with a delicious lasagna recipe.

I do not normally make everything from scratch, so I did not do that here either! I don’t believe I know a single person who actually makes anything from scratch on a regular basis. So, in the interest of staying realistic, I purchased a few “ready-made” products, just as you would if these were conventional ingredients. I think this is the best way to show the “ease” of the transition from conventional to plant-based.

Here is the list of conventional ingredients and their “veganized” equivalents.

Measurement Conventional Vegan
9 Noodles Lasagna Noodles Lasagna Noodles
3 Tablespoons Olive Oil Olive Oil
4 cups Ground Beef Vegan Ground Beef
2 cups Italian Sausage Vegan Italian Sausage
2 cups Mushrooms Mushrooms
2 Tablespoon Fresh Garlic Fresh Garlic
1 teaspoon (multiply by 3 if using fresh herbs) Oregano Oregano
1/4 teaspoon (multiply by 3 if using fresh herbs) Basil Basil
1/2 teaspoon (multiply by 3 if using fresh herbs) Thyme Thyme
2 cups Tomato Sauce Tomato Sauce
Dash Salt & Pepper Salt & Pepper
2 cups Ricotta Vegan Ricotta
3 Eggs 1 Tbsp Flax Seed &
3 Tbsp water
= 1 egg
1/3 cup Parmesan Cheese Vegan Parmesan Cheese
4 cups Mozzarella Cheese Vegan Mozzarella Cheese


  1. Preheat the oven to 350 degrees.
  2. Start preparing the cheese mixture in a medium-sized mixing bowl by adding  the 3 Tbsp of ground flax with the 9 Tbsp of water to mimic 3 eggs. Mix that up and set it aside.
  3. In a large soup pot, bring about 8 cups of water to a boil. Once boiling, place 9 lasagna noodles in the water. Cook the pasta for about 10 minutes. I left them a tiny bit uncooked, aka al dente. Once done, set aside laid out so they don’t stick together.
  4. Chop the veggie sausage into pieces. I use Tofurky Sausage. Buy it here: You will use this in the next step.
  5. In a skillet, add 2 Tbs of the olive oil, the veggie crumbled beef and the chopped veggie sausage. I used Beyond Meat crumbles (buy it here: Note: this meat does not need to be cooked like traditional lasagna as it is made of vegetables! We’re just going to warm it up a bit and mix the ingredients together. First, stir the meats on medium for about 1 – 1.5 minutes. Remove from heat and set aside.
  6. Chop the garlic and mushrooms. If you’re using fresh herbs, chop those up too.
  7. In a separate skillet add in 1 Tbsp of olive oil, the garlic, mushrooms, oregano, basil, thyme and the tomato sauce. I used fresh herbs, but dried will work just fine. Stir up this herb mixture and cook for about 3 minutes, until the mushrooms get soft. Once the mushrooms are pretty well soft, add in 3-4  cups spinach. Stir that up and remove from the heat immediately. The spinach does not need to be cooked. It will soften from the heat already generated within the sauce. Turn off burner.
  8. Mix with the sauce mixture with the meat mixture. Set aside.
  9. In the bowl with the flax and water mixture add the parmesan cheese and ricotta. Stir it up.
  10. Next, start layering! Use about 1/4 of each part so that you can make 4 layers. Layer as follows:
    • meat sauce
    • then the cheese mixture
    • then the mozzarella cheese
    • then noodles
    • repeat this 4 times
  11. Cover with tinfoil and bake for 45 minutes.
  12. Turn the oven to broil and broil for 10 more minutes.
  13. Let cool for 10 minutes or so.


Traditional Lasagna Recipe
Traditional Lasagna Recipe


NOTE: For the egg, you could also try the vegan egg. Follow the directions on the package exactly. Buy it here:

Certain pieces of this recipe were adapted from:



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