Delicious Vegan Vegetable Lasagne Recipe

You can’t go wrong with this vegan lasagne, the flavours are there and will remind you of sitting around the dinner table as a child. It’s a family staple and now you can enjoy it to suit your diet preferences and if you have a dairy intolerance.


Tomato Sauce

  • 1 x medium onion
  • 2 x cloves of garlic
  • 1 x can whole peeled tomatoes
  • 1 x Tomato paste
  • 2tbsp spoons of mixed herbs

White Sauce

  • 6 x tbsp Olive Oil
  • 5 tbsp all-purpose flour (gluten-free optional)
  • 4 cups soymilk (or other non-dairy milk)
  • 2tsp prepared yellow mustard
  • Salt and Pepper (to taste)
  • ¼ cup Vegan cheese – dairy-free down under

For the Lasagne

  • One pkt of Lasagne sheets (gluten-free optional)
  • Mushrooms
  • Zucchinis
  • Vegan cheese for topping – dairy-free down under


  1. Slice the mushrooms and zucchinis and put aside.

Prepare the Tomato sauce

  1. Slice the onion and garlic and sauté in pan until brown
  2. Pour in whole peeled tomatoes and tomato paste
  3. Add mixed herbs and stir until thickened.

Prepare the white sauce

  1. Add the oil to the pot and heat on a medium heat
  2. As oil heating sift in the flour (Gluten-free optional)
  3. Then add the soymilk all at once and stir continuously until it reaches the desired thickness
  4. Add the Dairy-free Down Under Cheese and stir in until melted
  5. When thickened take off heat and add the salt and pepper and mustard.

Time to assemble the lasagne

  1. Layer the Lasagne Sheets on the bottom of the Oven proof Lasagne pan
  2. Then Pour over 1/3rd the white sauce
  3. Layer the mushrooms the zucchini
  4. Pour over a 1/3rd of the tomato sauce


  1. Place in oven at 190 covered for 1hour or until the Lasagne sheets are tender
  2. Take out of the oven and place more Dairy-Free Down Under Cheese on top and place until the grill
  3. Melt the Dairy-Free Down Under Cheese for 10mins or until melted and brown on top.


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