VEGAN LASAGNE with spinach cheese sauce


" Creamy, tasty, morerish & cruelty free"

I would like to start this post off by making a note that I do not class myself as a cook or a good chef, I just simply love making & eating food! Many people have requested recipes for the vegan food that I share on our social media ( Snapchat - LUNALIGHTJEWELS & Instagram @luna.light) & after I asked how many people would be interested in me posting recipes on the blog, here I am. I have put it off for a while as writing is not one of my strongest skills but I like challenge & more importantly I LOVE food & spreading the vegan word! Vegan food most certainly does not have to be difficult to cook or boring & taste like cardbord, personally I think vegan food is the best tasting food! 

This Lasagne is one of the favorite meals in my house! My fiancé (Nathan) & I love pasta, maybe its from our Italian background! I make a very large lasagne as we have it for lunch the next day & Nathan has a very big appetite! So you can always half the recipe if you need too!

I am sure as I do more recipes it will flow a little nicer, anyway lets get to the recipe! I do all my measuring by eye so it was a little fun to actual take note & write down measurements! This is pretty flexible recipe & you can add more or less for the ingredients or omit if you want too. Although I would not change the ratio of the flour/v.butter/milk in the cheese sauce, as you might not get the right texture!

I apologies for the light in the photos, I cook at night as most people do & as we all know fluorescent light is not the best!
We use as much organic foods as we can, but it is not necessary. If you can use organic it will taste nicer & be better for you, but don't stress if you don't have them on hand. 


Tomato Sauce
Coconut or Olive Oil
1 tsp Minced Garlic
1 Onion 
4 Mushrooms
1/2 Capsicum/Pepper
1 Zucchini
2 Large Tomatoes
2 x 400ml Canned Diced Tomatoes
2 tbsp Tomato Paste
1 tsp Coconut Sugar
1 tsp Sweet Paprika
1 Cup Water
Salt & Pepper
1 Cube or 1 tsp Vegan Beef Stock*
1-2 cans of Cooked Lentils or Vegan Mince (about 200g)

Spinach Cheese Sauce
3 tbsp Vegan Margarine (I use Nutlex)
4 tbsp Wholemeal Flour
3 Cups Soy or Rice Milk
(these have a mild taste, almond is too strong)
Spinach - 4 large handfuls or more if you like!
4 tbsp Nutritional Yeast
1 tsp Turemic
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tbsp Fresh Chives
1/4 Cup Fresh Parsely

2 Packs of Lasagne Sheets

Nutritonal Yeast
Vegan Cheese

Okay here's the fun part! Get ready for a lot of rambling hehe


1. Preheat oven to 200c/390f

2. Heat oil of choice in a large frying pan - medium heat. While it is heating up finely dice up your onion. Add onion & garlic to pan.

3. Finely chop up mushrooms, capsicum, zucchini, tomatoes. Once onion is translucent add to pan.

6. Once veggies have softened a little add canned tomatoes, tomato paste, coconut sugar, paprika, s&p, water & stock. Simmer on low-med heat.

5. In a seperate small frying pan cook spinach in a little water until it has wilted. Do not over cook, keep that nice bright green colour! Cut up and put aside.

7. Melt v.margarine, chives (tip - cutting fresh herbs with scissors is much easier than a knife) parsley, onion & garlic powder and s&p.

8. Once melted add flour and whisk. Cook for a few minutes (keep moving it around the pan) until you smell a yummy aroma. Do not cook for too long that it changes colour, the reason for cooking is get rid of any flour taste.

9. Slowly add milk while constantly whisking. Once mixed through add cooked spinach, turemic & nutritional yeast.Put on a low heat and cook until thickens, whisk more frequently to the end to prevent build up at the bottom of the pan. Once finished put aside ready for lasagne assembly!

10. Drain Lentils or v.mince & add to Tomato Sauce. Simmer for 5 mins.

11. Time to build your lasagne! The best order is

Tomato Sauce
Lasagne Sheets
Spinach Cheese Sauce
Lasange Sheets
Tomato Sauce
and so on...
Leave a little of each sauce to mix together for your top layer!


10. Top with breadcrumbs, more nutritional yeast & vegan cheese! Wrap with tin foil/aluminium foil and cook for 30 mins covered & then 30 mins un-covered!

You can have fun with this recipe & add things like a layer of steamed potato or pumpkin. Or you can add mashed pumpkin or sweet potato to you cheese sauce!

 I hope you enjoy this recipe! I would love to hear what you think if you give it a try! Leave us a comment, or if you have any questions happy to help!

Older Post

Leave us a message x

Please note, comments must be approved before they are published