Meaty lasagna recipe

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If you crave lasagna, look no further. This meaty lasagna tastes just like the real deal. The soy granule adds the perfect meaty consistency. With our vegan cheese sauce made from nutritional yeast, this simple yet amazing lasagna is the absolute main event for any lunch or dinner. Pro tip: Make more than you think you’ll need.

  • Yield: 4 Servings
  • Total Time: 80 Minutes


For Lasagna
  • 2 cups (120 g) soy granule (TVP)
  • ½ cup (125 ml) boiling water
  • 1 teaspoon liquid smoke
  • 1¼ teaspoon salt, divided
  • ½ teaspoon paprika powder
  • ¼ teaspoon garlic powder
  • 3 carrots, peeled
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 3 cups tomato passata
  • 1 tablespoon dried oregano
  • 12 sheets oven-ready lasagna sheets
For Cheese Coating
  • 2 tablespoons coconut oil or vegan butter
  • ½ teaspoon salt
  • ground pepper to taste
  • ¼ teaspoon paprika powder
  • ¼ teaspoon curry powder
  • 1 pinch of garlic powder
  • ⅓ cup (40 g) all-purpose flour
  • ⅓ cup (15 g) nutritional yeast
  • ½ cup (120 g) water
How to Make It
    For Lasagna
  1. Pour the soy granule in a large bowl and add the boiling water, liquid smoke, ¼ teaspoon salt, paprika powder, and garlic powder. Let the soy granule soak for a few minutes until soft.
  2. Preheat the oven to 400°F/200°C.
  3. Put the peeled carrots, onion, and garlic cloves in a food processor and chop until small.
  4. In a large pot on medium-high heat add in a tablespoon of olive oil followed by the carrot-onion-garlic-mixture. When the onions are cooked through, add in the soft soy granule, tomato passata, 1 teaspoon of salt (use less if using pre-seasoned tomato passata) and the dried oregano. Add more spices to taste. Let the sauce cook for 5 minutes until hot.
  5. For Cheese Coating
  6. While the sauce is cooking, prepare the cheese coating by heating the coconut oil or butter in a small pot over low heat. Add in the salt, pepper, paprika powder, curry powder, and garlic powder. Add in the flour and whisk. Add in nutritional yeast and whisk again until clumpy. Add the water and whisk on low heat for a few minutes until it reaches a gooey consistency. If the sauce is too thick, add more water and whisk again. Set aside.
  7. To Assemble
  8. When the tomato sauce is ready, start layering the lasagna in a 10 × 18 inch (25 cm × 17 cm) oven dish with one layer of sauce in the baking dish, followed by a layer of cooked lasagna noodles. Repeat until the baking dish is full. The cheese coating should be added as the final layer. Add the nutritional yeast cheese on top and spread it around until the whole top is covered with the cheesy coating.
  9. Bake the lasagna in the oven for 30 to 45 minutes until the cheese sauce is golden brown.

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