vegan lasagne on a plate

Fool the meat eaters with this easy Meat Free Lasagne

Meat-Free Lasagne

Lasagne is one of those dishes I grew up with. My late Mum used to make it quite often and I used to love the creamy sauce, the umami savoury layer and the crunchy edges of the pasta which had poked out the top and caught in the oven. Mum’s version was the traditional meat and cheese lasagne, until she too became vegetarian when she would then make a special meat-free lasagne for me and her to share. Lasagne is still one of those dishes that I make quite a lot at home, usually making a traditional and a vegan one at the same time.

I thought it was about time to share a recipe with you for a ‘meaty’ vegan version as I have now perfected a relatively quick and simple recipe!

slice of lasagne on a green background
Photo by Alleskana from Pexels

The Lasagne Recipe

When I had some lovely friends staying from Italy, I actually made a lasagne (nothing scary about cooking traditional food for natives)! I recall their amazement that I had bothered to spend so long cooking for them… who knew that an authentic ragu takes about three hours to cook! This recipe (you will be pleased to hear) can easily be prepped, cooked, consumed and washed up in less time than that!

Now, a lasagne is a bit more fiddly than some other recipes, as you do need to make two different sauces (a red and a white), then assemble the layers, then bake. This is totally worth it! Let’s check out the recipe!

Meat Free Lasagne

A soya meat based lasagne packed full of flavour.

Course: main
Cuisine: Italian
Keyword: dairy free, egg free, lasagna, lasagne, meat-free, vegan kiyma, vegan lasagne, vegan recipes
Created by:: Laurena @LifeDietHealth
  • For the red/meaty sauce
  • splash of oil of choice
  • 1 medium onion sliced
  • 2 cloves garlic chopped
  • 1 medium carrot diced
  • 2 tablespoons tomato puree
  • 1 x 400g tin chopped tomatoes (or passata)
  • approx 400ml water (use the tomato can)
  • 2 teaspoons Italian seasoning (or sub mixed herbs & chilli flakes)
  • 1 teaspoon paprika
  • 1 teaspoon garlic granules
  • 1/2 teaspoon black pepper
  • 1 teaspoon marmite (or sub soya sauce)
  • 1 teaspoon worcestershire sauce (or sub dark soya sauce)
  • 50 g dried soya mince (can sub 200g fresh/frozen soya mince)
  • For the white/cheese sauce
  • 250 ml milk of choice
  • 2-3 tablespoons cornflour depends on thickness you like & milk consistency
  • 2-3 tablespoons nutritional yeast
  • 1/4 teaspoon mustard powder
  • pinch of salt to taste
  • pinch of black pepper
  • 4-6 sheets lasagne (check it cooks in the dish)
  • *optional grated cheese of choice for topping
  1. First, start the red/meat sauce. Heat the oil in a large frying pan, add the onion and cook until just changing colour. Add the garlic and carrot and cook for a couple more minutes. Stir the tomato puree through, then mix in the tinned tomatoes and the water. Turn the heat down and simmer.

  2. Add all the spices (Italian seasoning, paprika, garlic, pepper, marmite, worcestershire sauce) and stir through.

  3. Scatter the soya mince over the pan and gently stir in. Leave to cook for 15 minutes (keep an eye on the liquid content).

  4. While the red/meat sauce is cooking, start the white/cheese sauce.

  5. Remove about 3 tablespoons of milk and add to the cornflour. Mix to a smooth paste.
  6. Heat the remaining milk in a medium saucepan on a medium heat. As small bubbles start to form around the edge of the pan, drizzle the cornflour paste into the pan stirring (or whisking) continuously. After a couple of minutes, the mixture should start to thicken. Check the consistency and either add a splash more milk if you want it thinner, or if needed, make a bit more paste (1/2-1 tablespoon of cornflour) and add in to make it thicker.
  7. Sprinkle the nutritional yeast in and mix well to combine. Continue to stir until the flakes have dissolved.

  8. Add the mustard powder which will increase the cheesey flavour, the salt and the black pepper. Do a taste test for cheesiness and adjust as necessary (if you wish you could add some soft cheese or grated cheese too.)

  9. Allow to cook through for a couple of minutes , then set aside.

  10. Assemble the lasagne. Get an ovenproof rectangular dish (approx 2 lasagne sheets in size). Grease the bottom with a bit of oil, then layer red/meat sauce, white/cheese sauce, then the lasagne sheets (careful not to overlap them), and repeat. Finish with the white sauce ensuring the pasta is completely covered. Finish with a sprinkle of grated cheese if required.

  11. Bake at Gas Mark 6 (400f /200c) for approximately 40 minutes (it is ready when the top is brown, crispy and bubbling).

  12. Remove from the oven, slice and serve.

  13. Enjoy!

What do I need?

You can (as with most of my recipes), make this as easy or complicated as you wish! I have created this particular recipe to be as easy as possible but there are always tips, tricks and shortcuts! You could use a ready made bolognese sauce and just add frozen soya mince, then use a ready made white sauce, all you have to do then is layer. Okay, so it won’t be quite so tasty, but it will save you a bit of time. You can of course, make more layers, just as you could add more vegetables (mushrooms, aubergines and courgettes work particularly well), or even throw in a handful of lentils too.

slice of lasagne with dish in background
Photo by Alleskana from Pexels

If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!


I usually serve lasagne with a mixed salad or fresh green vegetables. Sometimes I might add some garlic bread on the side, or even some chunky chips. Of course, you can just eat it as it is and you can even eat it cold! Then for dessert, why not try a delicious homemade ice-cream.


This stores really well, either in the fridge for up to five days or in the freezer for up to three months. If freezing, cook first, then cut into portions so you can remove the amount you need, then label and freeze. To reheat you can defrost at room temperature (depending on how big a portion and the temperature of your house), then cook in the oven for around 20 minutes.

Lasagne on a plate with tomatoes
Photo by Alleskana from Pexels


I hope you have a go at making your own lasagne. I love seeing your adaptions and interpretations of my recipes and I’d love to know if you’re following the recipe or changing it up! I also love to see your photos so please share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or Twitter.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x


  • tulips79 16th September 2021 at 16:30

    Hi Laurena, my Italian mother-in-law’s lasagna is legendary…love the crispy edges too☺️She makes vegetable lasagne sometimes. Her white sauce is very ‘naughty’ though with lots of butter, full-fat milk, cheddar and parmesan! I normally make my sauce with mushrooms and lentils (so hubby doesn’t complain too much lol) but will definitely be buying some soya mince to use next time I make it.

    • Laurena@LifeDietHealth 16th September 2021 at 18:37

      Hello Eva, I love crispy edges! Oh gosh that sounds like a weeks worth of fat just in the sauce lol! Mushrooms and lentils sounds delicious (I do have a recipe for that too but thought I’d do a (not) meaty one first)! I’ve been adding soya mince to loads of things recently – I thought it wasn’t for me until I added marmite to it! I’m still working on making soya chunks tasty though!

      • tulips79 16th September 2021 at 21:34

        I like the idea of adding Marmite, extra umami and all that👍 I’ve always liked soya chunks☺️

        • Laurena@LifeDietHealth 16th September 2021 at 21:52

          What do you do with soya chunks? Maybe I make them too meaty!

          • tulips79 16th September 2021 at 22:05

            Mostly spaghetti Bolognese, shepherdless pie, pretty standard fayre lol. I use dried Cypriot oregano, paprika (a little of both sweet and smoky) and a little cumin (even for the spag bol sometimes☺️)

          • Laurena@LifeDietHealth 16th September 2021 at 22:11

            Interesting use of chunks… I made pie, goulash, casserole… maybe the last chunks I bought were wrong! They were very round and symmetrical! I’ll check out a different brand I think!

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