A vegetarian lasagna is an awesome recipe to have up your sleeve for so many reasons!

This recipe for vegetarian lasagna is 100% vegetarian. Have no fear serving it up to everyone though. The texture is so ‘meaty’ even non-vegetarians won’t realise there is no meat included at all.

What do we love about this recipe for vegetarian lasagna?

What’s not to love? It’s a creamy, dreamy, taste sensation from the first bite.

1. The bechamel sauce is to die for. Just because you’re making a vegetarian lasagna doesn’t mean you need to go slow on the creamy sauce. We love the addition of freshly grated nutmeg!
2. The slow cooked sauce is big on flavour.  Slow cooking releases a depth of flavour you won’t get with a store bought sauce.
3. This recipe includes TVP (textured vegetable protein).  A great way to add texture and because it simulates the texture and mouth feel of mince, it’s perfect for meat eaters who think they couldn’t survive on a vegetarian lasagna
4. Leftovers (if there are any) serve up perfectly for next day lunch.  Just reheat for a minute or two in the microwave. Arguably it tastes even better the next day.

Which lasagna sheets to use?

It seems that whether you’re making a vegetarian lasagna or any other type of lasagna, the debate is on.  Fresh or dried lasagna sheets?

In our opinion it’s entirely your choice.  Dried lasagna sheets work perfectly well.  Providing you aren’t trying to get them to bend!  If you are going for a ‘deconstructed’ lasagna, or using a round baking dish, then the fresh lasagna sheets are a better option. They will set you back a little more than the dried lasagna sheets though.

Ultimately, it’s personal preference.  Or maybe you’re really keen and you’ll make your own!

Getting the bechamel sauce just right.

We’d like to give you a tip for bechamel sauce.  If you want a glossy, smooth and deliciously creamy sauce, we have some tips:

1. Use full cream milk and salted butter.  Real butter that you have to cut from a stick of butter.  Nothing tastes as good as real butter and unless your vegetarians are actually vegan, they will be OK with this.
2. Take the time to stir, stir, stir.  Resist the urge to allow your bechamel to sit on the stove while it comes to heat.  Stirring from the moment you start cooking will ensure no lumps and that the cornflour is fully worked through.
3. Use a fresh piece of nutmeg and finely grate into the sauce as required.  Nothing beats the flavour of fresh versus bottled.

What is Textured Vegetable Protein?

TVP has been around for decades! It’s come a long way since the 70s and it’s a wonderful way to create a vegetarian meal without sacrificing the ‘meaty’ flavour and texture.  TVP used to only be available in health food stores but today, you’ll find it in major supermarkets.

TVP is super healthy and is very cheap compared to buying the same amount of meat. 1 cup of TVP usually doubles in volume once cooked with sufficient liquid.

Manufacturers will tell you to soak your TVP in water until it reabsorbs, then squeeze out excess liquid and use in place of meat.  For ‘wet’ dishes like bolognese, lasagne sauce, mexican dishes etc, we like to add the TVP dry to the dish as it’s cooking and allow it to soak up all the flavours of your dish.

Is this the best vegetarian lasagna recipe?

Once you’ve tried this recipe, we’d love to hear your thoughts.  Did it live up to your expectations? How did it compare to other recipes you’ve tried?

If you really enjoyed this recipe, hit the L❤VE button just under the recipe image.  The more L❤VES, the more others will know it’s a recipe worth trying.