Tae’s Home-made Vegan Lasagna Recipe

This lasagna recipe is inspired by my grandmother’s famous amazingly tasty lasagna. To this day I haven’t tasted a lasagna quite like hers but mine have always followed her step by step process to ensure that each layer is filled with yummy goodness. Now, that I’m vegan I truly missed the great flavor of grandmas lasagna and envy others who still get to eat it. So I took it upon myself this summer to re-create this recipe with some added stylings that I have picked up through my 16 years of self taught cooking.


⦁ 2 packs of Brown Rice Lasagna Noodles

⦁ 1 Bushel of Kale Greens  cleaned and chopped

⦁ 8 cherry or grape tomatoes sliced

⦁ 2 medium diced red bell peppers

⦁ 1 large diced red onion

⦁ 2 minced cloves of garlic

⦁ 2 fresh sprigs of thyme (optional)

⦁ 2 Bay leaves

⦁ 4 tbsp of coconut oil

⦁ 1 pack of ground veggie meat or veggie chick’n (optional)

⦁ 1 pack of Vegan Cheddar Cheese

⦁ 1 pack of Vegan Mozerella Cheese

⦁ 1 tub of non GMO hummus ( the bigger the better and red pepper is the most tasty)

⦁ Organic Sunflower seeds ground up with Italian seasonings and a bit of pink Himalayan salt  for topping (optional)

⦁ (2) 28 oz can of organic tomato sauce

⦁ 1/3 cup agave nectar or organic cane sugar

⦁ 1/3 cup of Braggs aminos/ or coconut aminos

⦁ 4 tbsp of organic chilli powder

⦁ 1 tsp of garlic MRS dash

⦁ 3-5 tbsp of Italian seasonings

⦁ 2 tbsp of dried basil

⦁ 1 tsp of Pink Himalayan Salt


⦁ 1 large pot

⦁ 1 large frying pan

⦁ 4 large serving spoons

⦁ 2 large serving bowls

⦁ 1 casserole dish

Assembling the Red Sauce


One of the amazing things I discovered on my journey of cooking has been to always season your own sauce! We used to buy jarred sauce when I was younger but I always felt it lacked the complexity needed to accent the flavors in most of my pasta dishes. So I began to flavor my own. This particular recipe is an adaptation of a traditional Italian red sauce with a twist of south east Asian flavor. It sounds a little weird but all this means is that it has a slight spice and smoke added into its flavor. Be it that we aren’t cooking with meat or meat products this spicy & savory flavor will aid in satisfying the meat flavor element we are accustomed to tasting in this dish. To amp up the flavor I like to make my own sauce from almost scratch. I use pureed and already made tomato sauces with no flavor. Please use organic non-BPA cans for the best flavor and healthiest results. This gives me the opportunity to infuse my own flavors into the sauce while avoiding unnecessary preservatives & sweeteners.

Step 1:  Start by adding in 2 tbsp of organic coconut oil to a large pot on medium heat.

Step 2: Once the oil is heated add 1/2 of the diced onion,  1 of the diced bell peppers,  1 of the minced garlic cloves, and cherry tomatoes in that order allowing each veggie to sweat in the pan for at least 30 sec or until it begins to get tender. Add a dash of pink Himalayan salt to caramelize the onions quicker.

Step 3: Once you’ve got your veggie mix going add in half of your total dried seasonings in now to open up and release their flavors as well.  (Organic chilli powder, garlic MRS dash, Italian seasonings, dried basil, & Pink Himalayan Salt)

Step 4: Now open and add cans of tomato and tomato sauce stir in well and let it cook through on medium heat for 3-5 mins.

Step 5 : Add in bayleaf,  sprig of thyme, fresh Italian parsley, and half of the Braggs aminos to taste stir in and let cook for another 3-5 mins

Step 6 : Taste and add more dry seasonings as well as full amount of agave or sugar stir well and let cook for 3 more mins and then turn it down to a low simmer for another 5-7 mins.

Now you have an amazing flavorful sauce that will complement this dish well.

Prepping the Noodles


This is pretty easy but just in case you don’t know how to boil noodles especially gluten free ones please follow the boiling instructions on the back of the package adding in olive oil, salt , and a bay leaf for flavor. Let them boil while you prepare the filling.

Let them drain and cool 5 mins before the filling is finished.

*TIP: Run the noodles gently under cool water to quickly cool them down. I like to use my hands to place them into the casserole dish*

Making the Filling


Now this is the part where most traditional lasagna recipes call for meat, but here you can use a veggie substitute or just veggies, I’ve done it both ways and its great either way.

Step 1:  Start by adding in 2 tbsp of organic coconut oil to a large pot on medium heat.

Step 2: Once the oil is heated add 1/2 of the diced onion,  1 of the diced bell peppers, and 1 of the minced garlic cloves in that order allowing each veggie to sweat in the pan for at least 30 sec or until it begins to get tender. Add a dash of pink Himalayan salt to caramelize the onions quicker.

Step 3:  Add in the remainder of the aminos to add to the flavor. Stir in well and let stand for another 30 sec on medium heat.

Step 4:  Add in veggie meat or chicken and let it cook through for about 6 mins or until browned. If you are using chicken let it cook for an additional 5 mins on medium low or until the chickns texture is suitable. (optional)

Step 5: Add in fresh parsley and  kale greens or any other veggies you would like to have in the dish and let it cook until it is tender and a bright green. Don’t over cook because they will be going into the oven.

Step 6: Taste and add any last seasonings.

Place into a large serving bowl with its own serving spoon.

Setting up your Stations & Assembling your Lasagna


Step 1: Make sure sauce, noodles, and filling are in their own large serving bowls with serving spoons.  Pre heat oven to 350 for 10 mins

Step 2:  Set out Hummus with own large spoon and make sure the casserole dish is centered for layering.

Step 3: Create First layer of the lasagna by  putting down noodles until the entire base of the casserole dish is covered, then add sauce, filling, hummus, then shredded cheese.

Step 4: Repeat step 3 until the casserole pan is full try to save the most cheese for the top layer to create a nice thick cheesy melted layer on top. You can also add sunflower seed topping if you so desire.

Step 5:  Place casserole dish into the oven and let it cook for 25 mins or until the top is nicely browned.

Step 6: Serve with home made ciabatta garlic bread & salad for an amazing meal the whole family will love.


Come back and let us know how you enjoyed creating this wholesome version of a fan favorite in the comments below!


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