This vegan seitan lasagna is the perfect high-protein plant-based alternative to classic lasagna. It's so good, even my meat-eating fiance and non-vegan friends love it. I'll go out on a limb here and say this is the best damn vegan lasagna you'll ever eat.
I also love to make vegan dairy free lasagna with tofu ricotta, which is the protein base for these pesto lasagna rolls. But it's fun to switch up the vegan protein source!
I've been on a bit of a homemade seitan kick over the past year. If you're all aboard the seitan train like me, make sure to also try out this vegan buffalo chicken sandwich.
What Is Seitan?
Not to be confused with "satan," this vegan meat alternative is heavenly. It's made from vital wheat gluten, which is simply the protein from wheat.
Don't let the word "gluten" scare you away. Unless you have celiac disease, you don't need to worry about eating gluten. Steer clear of extreme diet culture claims that say gluten is bad for you!
Is Vegan Lasagna Healthy?
This high protein vegan lasagna is an excellent source of iron, calcium, vitamin A, protein, and fiber. It provides 556 calories and 36g of protein per serving.
As with any lasagna recipe, it can be a little high in sodium which may be a concern for those with high blood pressure, kidney disease, or congestive heart failure. However, for those who sweat a lot (such as athletes), extra sodium can also help replace electrolytes.
If desired, you can also choose to add vegetables to this lasagna recipe such as spinach, zucchini, mushrooms, peppers, etc for more vitamins and potassium.
You'll need these ingredients to make the best damn vegan lasagna.
- Seitan Ground Beef
- Pasta Sauce
- Oven-Ready Lasagna Noodles (Make Sure They're Vegan)
- Vegan Mozzarella Cheese
- Optional: Vegan Parmesan and Fresh Basil for Garnish
It sounds so simple -- because it is! See recipe card for quantities.
How to Make The Best Damn Vegan Lasagna
Here's how you make it:
Prep the seitan ground beef.
Preheat the oven to 375℉. Grease a 9x13 inch baking dish with some olive oil and pour half of a 24 oz pasta jar on the bottom of the pan.
Place 3 oven-ready lasagna noodles on the bottom of the pan.
Add another layer of pasta sauce over the bottom layer of noodles. Then add a layer of seitan ground beef.
Add a layer of vegan mozzarella.
Continue to layer in the order of sauce, seitan, cheese until you are ready to add the last layer of lasagna.
Before adding the last 3 lasagna sheets, add an extra layer of pasta sauce. Then add the lasagna noodles and top with remaining sauce and cheese.
Cover with foil and bake at 375℉ for 45 minutes. Remove foil and bake another 15 minutes. Garnish with fresh basil and vegan parmesan cheese if desired and enjoy!
Important: Make sure to surround the bottom and top layers of lasagna noodles with plenty of pasta sauce as described to prevent them from drying out during baking.
I love my baking dish pictured above. I got this 9x13 inch white ceramic baking dish from Amazon.
Tips For Truly Making This The Best Damn Vegan Lasagna You've Ever Had
There are a couple tips you need to keep in mind to get the best lasagna possible.
- Use Enough Pasta Sauce: It may seem like 2 jars of pasta sauce is too much, but it's not! The sauce reduces down and helps to cook the noodles during baking. Using less will result in dried out noodles that are chewy instead of tender.
- Layering The Lasagna: It's important to surround the top and bottom layers of noodles with sauce so the end result comes out tender.
- Cover With Foil: It's absolutely essential to cover your lasagna for the majority of time while baking for it to cook evenly and not dry out.
- Make The Seitan Homemade: Making the seitan from scratch is completely worth it! The flavor of my vegan seitan ground beef just cannot be beat with store-bought meat alternatives in my opinion.
How Long Will Vegan Lasagna Last in the Fridge/Freezer?
This vegan lasagna will last in the fridge 3-5 days or in the freezer for 1-3 months.
The main ingredient in seitan is gluten and it cannot be made without it. However, if you wanted to make this lasagna gluten-free, you could find a store-bought vegan beef substitute that is made with something other than seitan. You would also need to choose gluten-free lasagna noodles and ensure the cheese you are using is also gluten-free (most will be).
Not all oven-ready lasagna noodles are vegan. Some contain eggs, so make sure to check the ingredient label. This recipe specifically uses the type of oven-ready lasagna that is dried/hard similar to regular lasagna noodles. Using soft lasagna noodles will likely change the baking time required for this recipe.
Of course! The baking time may vary with different types of noodles but they would add additional fiber to this recipe. The chickpea and lentil pasta noodles will also add more protein.
If you don't surround the top and bottom layers of lasagna noodles with extra sauce, they will become too dry while baking, making them hard and chewy instead of the tender noodles we are going for.
If sodium is an issue for you, sodium can be decreased by lowering the amount of salt and soy sauce in the seitan beef recipe and by choosing low-sodium pasta sauce.
If you wanted to exchange the store-bought vegan cheese for something more natural and homemade, you could try vegan ricotta cheese made out of tofu, cashew ricotta, savory cashew cream, or whatever vegan cashew cream sauce your heart desires! A simple cashew or tofu ricotta can be made by mixing them with nutritional yeast, lemon juice, and salt in the food processor.
This is a delicious recipe as is, but you can always experiment with adding bell pepper, tomato paste, sweet potato, red lentils, fresh spinach, mushrooms, sauteed onions, or any other vegetable you like. Let us know how it goes!
I've never made vegetarian lasagna in an instant pot, but I've seen it done before. The cooking time and temperature may need adjusting. If you try it out, let us know how it goes!
Best Damn Vegan Lasagna with Seitan "Beef"
- 1 9 x 13 Lasagna Baking Dish
- 1 Non-Stick Spray (optional, to grease lasagna pan - I use olive oil in the Misto sprayer)
- 1 Wooden Spoon or Spatula
- 1 batch Seitan Ground Beef
- 12 Vegan Oven-Ready Lasagna Noodles
- 2 24-oz jars Pasta Sauce
- 1 7-8 oz bag Vegan Mozzarella Cheese Shreds
- Fresh Basil for Garnish (optional)
- Prep the seitan ground beef.
- Preheat the oven to 375℉. Grease a 9x13 inch baking dish with some olive oil and pour half of a 24 oz pasta jar on the bottom of the pan.
- Place 3 oven-ready lasagna noodles on the bottom of the pan. Add another layer of pasta sauce over the bottom layer of noodles. Then add a layer of seitan ground beef and vegan mozzarella.
- Continue to layer in the order of sauce, seitan, cheese until you are ready to add the last layer of lasagna.
- Before adding the last 3 lasagna noodles, add an extra layer of pasta sauce. Then top with remaining pasta sauce and cheese.
- Cover with foil and bake at 375℉ for 45 minutes. Remove foil and bake another 15 minutes. Garnish with fresh basil and vegan parmesan if desired and enjoy!
Looking for other vegan recipes like this? Try these: