Vegan Lasagna Recipe



9 Lasagna Noodles Cooked According to Box Instructions

Meaty Sauce

1 Pkg Veggie Ground Round
1 Large Onion Chopped
1 Jar Pasta Sauce
1 Tsp Basil
1 Tsp Oregano
1 Tsp Thyme
Fresh Ground Black Pepper
Olive Oil

White Sauce

6 Tbsp Vegan Margarine
6 Tbsp Flour
1 Tsp Mustard Powder
1/4 Tsp Salt
3 Cups Soy Milk


In a pot, sauté onions in olive oil for about 5-6 minutes on medium heat. Crumble veggie ground round into pot and add the pasta sauce. Stir well. Add the herbs and black pepper. Turn the heat to low and simmer for about 30 minutes – 1 hour. Stir often.
Only make the white sauce when you are ready to put the lasagna together. To make the white sauce, melt the margarine in a sauce pan, add the flour and whisk into a paste. Add soy milk, and continue whisking until the mixture thickens.
Lightly grease a lasagna pan and place 3 noodles on the bottom. Pour 1/3 of the white sauce over the noodles. Spread half of the meaty sauce on top of the white sauce and noodles. Make one more layer of noodles and use 1/3 of the white sauce and the remaining meaty sauce. Place noodles on the top and pour the remaining white sauce over the lasagna.
Cover the dish with aluminum foil and bake in a 375°F oven for 30 minutes. Uncover and let it cook for an additional 5 minutes under the broiler. Let cool for 5-10 minutes before serving.

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