Easy Vegan Sheet Pan Lasagna
Is the top layer of the vegan lasagna your favorite? Ha, ours, too! That's why we didn't bake it in a casserole dish today but directly on a baking sheet—for the crispiest cheese layer ever!
Why bake lasagna on a sheet pan?
Lasagna is a true classic of Italian cuisine, but the top cheese layer is often too small, and the lower layers remain soft. If you love extra crispy (vegan) cheese, try baking lasagna on a sheet pan instead of in a deep baking dish.
As usual, we prepare the classic components: a "tomato-meat layer" meets a creamy vegan béchamel sauce, lasagna sheets, and shredded cheese—just like the traditional version. The only difference? Instead of a casserole dish, we use a standard baking sheet, probably already waiting in your oven.
How to make sheet pan lasagna work:
Dough & layering: Since a baking sheet is shallower than a casserole dish, keep the layers lower to prevent any overflow.
Sauce: A classic Bolognese or creamy béchamel sauce works excellent but should be slightly thicker than in a regular lasagna to maintain structure and prevent excess liquid from spreading across the sheet.
Preparing the baking sheet: Lightly grease or line it with parchment paper to prevent sticking.
Baking time & temperature: Bake at around 180°C (350°F) with fan circulation. After about 40 minutes, the lasagna should be done—the cheese should be golden brown and crispy.
Variations: This method works with almost any lasagna recipe! A classic Bolognese is fantastic, but versions with spinach or pumpkin are delicious, too. You can find a selection of our vegan casseroles and gratins here.
A final tip for extra crunch: Mix some panko breadcrumbs with the vegan shredded cheese for extra crispiness. For more flavor, add spices to the cheese as well.
Easy Vegan Sheet Pan Lasagna
Ingredients
For the "meat" layer:
- 1 onion
- 2 carrots
- 500 g (17.66 oz) vegan (fresh) minced meat
- 4 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp agave syrup
- 200 ml (0.75 cups) vegan red wine
- 800 g (1.75 lbs or 3.25 cups) passata
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 1 tsp paprika powder
- neutral vegetable oil
- salt
- pepper
For the vegan béchamel sauce:
- 100 g (0.5 sticks) vegan butter
- 70 g (2.5 oz) wheat flour (Type 405)
- 500 ml (2 cups) plant-based milk
- 30 g (1 oz) nutritional yeast
- salt
- pepper
- nutmeg
Additionally:
- vegan lasagna sheets
- vegan grated cheese
- side salad
Instructions
Peel and finely dice the onion for the "meat" layer. Grate the carrots coarsely or cut them into small cubes.
Heat vegetable oil over medium heat and sauté the vegan ground meat for about 5 minutes until browned. Add the onion and carrot, cooking everything together for another 4–5 minutes. Stir in the tomato paste, soy sauce, and agave syrup, and let it cook for about 3 minutes until the tomato paste darkens slightly.
Deglaze with red wine and let it simmer for about 5 minutes. Then, stirring well, add the strained tomatoes, dried basil, oregano, cayenne pepper, and paprika powder. Season the sauce with salt and pepper and let it simmer on low heat while preparing the vegan béchamel.
For the béchamel, melt the vegan butter in a small saucepan. Stir in the flour and cook over low heat for about 1 minute. Slowly add the plant-based milk while stirring continuously to prevent lumps. Season with nutritional yeast, salt, pepper, and nutmeg. If the sauce becomes too thick, add a little more plant-based milk.
Preheat the oven to 180°C / 350°F (convection). Grease a baking sheet. Spread half of the "meat sauce" evenly on the sheet, then add a layer of lasagna sheets. Spread the remaining "meat layer" on top, followed by another layer of lasagna sheets. Pour the béchamel sauce over everything and sprinkle with vegan shredded cheese. Bake for 40 minutes until the lasagna sheets are soft and the cheese is golden brown. In the meantime, prepare a side salad. Remove the lasagna from the oven and let it rest for a few minutes before slicing.
