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Classic Vegan Lasagna


Prepare the creamy vegan sauce by making a roux with sautéed minced garlic, olive oil, flour and almond beverage. Incorporate the Plant-Based Mozzarella Flavoured Shreds along with nutritional yeast and whisk until thick and smooth. 

Layer the lasagna noodles with the creamy vegan sauce, followed by thickly cut zucchinis and spaghetti sauce. Top with a good helping of Plant-Based Mozzarella Flavoured Shreds. Once baked, garnish with fresh basil, black pepper and ground chili peppers.

With its creamy texture and mild tangy flavour, the Plant-Based Mozzarella Flavoured Shreds turn this vegan lasagna into a legit comfort food classic.


Chef Chris Beall

For quicker service, cut the lasagna into individual portions and heat to order. This inspiration can also be prebaked into individual cast-iron skillets and refrigerated until ready to heat.


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