Sara’s Italian Vegan Lasagne

Italian Vegan Lasagne 

Lasagna is always seen as a very complex dish but it’s actually the perfect student food, you can do delicious lasagne with basically everything! Here the recipes used during LUGO’s lasagna workshop.

Lasagne Golden rule: for each lasagna you need pasta sheets, besciamella sauce and filling



Ingredients for 8 people

1 litre of Milk (plant base is perfectly fine)

80g of flour

Olive oil


Mix half of the milk with the flour, some oil and some salt. Add the milk gradually to avoid lumps! Put the mixture on the stove and mix it until it boils. It should look creamy and very dense. Take it off the stove, add gradually the rest of the milk while you keep on stirring . You can add pesto, spices or whatever you like and your white sauce is ready!


Remember, the filling should not be too dry to bond well with the pasta! Here the 3 fillings we tried during one of our workshops



  • 1 litre of Tomato sauce
  • Garlic
  • Onion
  • Carrots
  • Olive oil
  • 200 grams of mushrooms
  • salt

In a pan put olive oil, a clove of garlic, a clove of onion and little slices of half a carrot. When the oil starts to boil and the garlic turns into a golden colour add the mushrooms and after some minutes add the tomato sauce. Stir and cook it for 5\10 minutes (check that it doesn’t get burnt!).

FILLING 2 – Pesto and Courgettes


  • 3 Courgettes
  • 2 bunches of basil leaves
  • Olive oil
  • Garlic
  • Pine nuts

Cut the courgettes and boil them until they are soft. Meanwhile, cut the garlic and take out the basil’s leaves one by one. Then cut the basil leaves until they are thin. Take a mixer, put oil, garlic and basil and start mixing! Add pine nuts and a bit of oil when necessary. Then, add the courgettes and here you go: the cream for your green Lasagna is ready.

FILLING 3 Spinach and Pumpkin


  • Olive oil
  • Salt
  • 200 g Spinach
  • 1 Pumpkin

Cut the pumpkin in cubes and cook it in a pan with oil and garlic until it softens, feel free to use all the spices you want! Add some water in the pan to make the pumpkin softer a to help creating a creamy filling. More water equals a more liquid filling so be careful not to add to much. Once the pumpkin softens cook the spinach leaves as well in a pan with olive oil and then mix the two ingredients together. Smash them in a mixer or with a fork to make them blend and your filling is ready!


Prepare a pan suitable for your oven. Put some besciamella on the bottom and then the first layer of lasagna sheets. Add some of the filling you have chosen and some besciamella, then put on top another layer of pasta sheets and repeat the procedure 2\3 times . On your final layer of pasta you can add all the remaining besciamella covering the lasagne completely. Cook in oven at 180° C for at least 20\30 minutes, depending on your oven.



In order to be cooked properly the lasagna must fit perfectly in the pan you are using.

If the shape of the lasagne sheets doesn’t perfectly fit your pan you can break them in order to fill the empty parts of the pan. Don’t worry if you are not 100% accurate, everything will cook together when cooking.

Enjoy your lasagne and tell us what you think!!




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