Comments on: The Best Vegan Lasagna Recipe

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 14 Jul 2023 10:29:48 +0000

In reply to Deborah Kenty Perry. Thanks for sharing and for your great review Deborah!

By: Deborah Kenty Perry

Deborah Kenty Perry — Sun, 19 Mar 2023 20:29:29 +0000

A lot of work but worth it. I make the full recipe of bolognese but only make 1/2 the lasagne recipe- I then freeze the bolognese to make your moussaka – which is also delicious. Thankyou.

By: L. A.

L. A. — Thu, 24 Nov 2022 05:06:43 +0000

Thanks for the recipe! The bolognese sauce is really good. I’ll be trying this again with another cheese or cheese sauce that doesn’t rely so heavily on nutritional yeast. I do appreciate nutritional yeast in small doses, so I cut it way back (just 2 tbsp in the sauce and about half a tbsp in the ricotta). I still found the yeast flavor of the cheese sauce to be very dominant, and I ended up leaving out all the cheese sauce that gets added at the end. The lasagna was still very good with just the marinara, a swirl of olive oil, and some sautéed mushrooms on top.

By: Alison Andrews

Alison Andrews — Thu, 21 Oct 2021 10:44:45 +0000

In reply to Daphne. So glad you enjoyed the recipe Daphne! Thanks so much for the great rating!

By: Daphne

Daphne — Thu, 21 Oct 2021 05:21:46 +0000

I didn’t make the cheese sauce recipe Instead i used shredded vegan cheese. The ricotta is amazing! I will definitely be making this on a regular basis.

By: Alison Andrews

Alison Andrews — Tue, 21 Sep 2021 14:37:38 +0000

In reply to Fiona Lown. So happy you loved it Fiona! Thanks so much for sharing!

By: Fiona Lown

Fiona Lown — Sat, 18 Sep 2021 13:40:45 +0000

oh my goodnes !!!!! I followed this recipe to the letter and my entire family LOVED IT! which i have to add is extremely rare, thank you so much Alison! this is now a firm staple at my house.

By: Alison Andrews

Alison Andrews — Wed, 24 Mar 2021 10:54:28 +0000

In reply to Jo. Hi Jo, I'm wondering if you used nutritional yeast powder? We used the flakes. The powder is much more concentrated. Other than that if I make a basic white sauce, it's usually just oil, flour, soy milk and then some salt and pepper. So you are welcome to dial back any of those other flavorings to make sure it's to your taste. All the best!

By: Jo

Jo — Wed, 24 Mar 2021 01:34:44 +0000

Hi Alison, I loved the bolognese component of this dish. Definitely would have fooled a carnivore in my opinion. I found the cheese sauce really rich (and yellow) and wonder if my ingredients here in Australia were a super strong version. I would love a more mellow “white sauce” taste in the sauce, any ideas?
Also I used a small saucepan for cooking the cheese sauce so the flour ended up swimming in the oil. Perhaps this mistake of mine was why it took quite a lot of extra flour to thicken it up.

By: Alison Andrews

Alison Andrews — Mon, 15 Feb 2021 11:07:13 +0000

In reply to Janine. Hi Janine, you could do something like swap out the bolognese for this recipe for our lentil bolognese that doesn't use walnuts.