Mad Vegan Chef’s All-Star Lasagna

This is the best damn lasagna I can remember eating, vegan or otherwise.

Recommended equipment

9 x 13 inch enameled cast iron baking dish at least 3 inches deep


Hearty Vegan Ragú Sauce (see preceding recipe)

Enough no-boil vegan lasagna noodle sheets to compose five layers in your baking dish

       (Delvedre brand recommended, if available – 10 sheets)
About 30 fresh raw basil leaves
1 package Miyoko’s Kitchen buffalo style vegan mozzarella, cut in chunks
4 cups vegan mozzarella style cheese shreds, reserving 2 cups for top of lasagna
4 oz. Follow Your Heart Parmesan-style vegan cheese shreds
1/2 cup additional vegan cheese of choice, such as feta- or bleu- style
2 cloves garlic, peeled, smashed and finely minced
1/4 cup finely minced flat Italian parsley


Position rack in center of oven and preheat to 350F/175C.

Combine buffalo mozzarella, 2 cups shredded mozzarella, Parmesan, other cheese of choice, garlic and parsley using a handheld electric mixer or stand mixer, until thoroughly combined.

Cover bottom of baking dish with a layer of ragú sauce. Prepare noodles for assembly (i.e., if they need soaking, soak them). 

Take one layer’s worth of noodles at a time and place them on a cookie sheet or cutting board. Spread a thin layer of filling mixture on noodles, using 1/4 of the filling mixture per full layer. Top layer with 7 or 8 basil leaves and place in pan. Add a few dollops of sauce and spread the sauce lightly with back of spoon.  Repeat for 3 more layers. For top layer, add noodles without filling, top them with the remaining sauce and 2 cups reserved mozzarella.

Cover pan with heavy duty foil and bake for 50 minutes. Remove foil and increase oven heat to 500F or Broil setting. Cook on high temperature for 6 to 8 minutes, until top just starts to brown.  Remove pan from oven and allow to stand for 15 to 25 minutes before cutting and serving in individual slices.

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