Skip to Content

Vegan Lasagna with Nooch Cheese

You don’t have to miss out on lasagna when going vegan! This vegan lasagna with nooch (nutritional yeast) cheese tastes just like the real thing. Soy granule makes it super “meaty”.

Vegan Lasagna with Nooch Cheese
With this vegan Lasagna, you can definitely fool omnivores. I’ve made this dish for parties, friends, and family and it’s a real crowd-pleaser. For the top, I’ve used my homemade Nooch Cheese Sauce (made with Nutritional Yeast Flakes), which is perfect for dishes like these (also pizza, bakes, mac & cheese) because it gets a lovely brown color.

Textured Vegetable Protein - Soya Granules | ElephantasticVegan.com

This vegan lasagna tastes super “meaty” because of the TVP (Textured Vegetable Protein) aka soy granules. I use it quite a lot in my cooking because it’s cheap, it stores forever and I really like the texture of it.

Vegan Lasagna with Nooch Cheese | ElephantasticVegan.com

Mhhhh…that cheese sauce! By the way, you can use the sauce on pizza or as a dip too!

Vegan Lasagna with Nooch Cheese | ElephantasticVegan.com
Vegan Lasagna with Nooch Cheese | ElephantasticVegan.com

In the tomato sauce, you’ll find not only TVP / soy granule but also carrots, onion, and garlic. The sauce is a great base – you could also use it on Turkish lahmacun or as a dip for tortilla chips.

If you’re feeling fancy, top the lasagna with fresh basil after baking.

More delicious pasta recipes

Love it? Rate it!

I hope you enjoy this vegan lasagna as much as I do! Let me know if you give it a try!

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Lasagna with Nooch Cheese

Vegan Lasagna with Nooch Cheese

Elephantastic Vegan
This very "meaty" tasting vegan Lasagna with homemade nooch cheese contains soy granule. The vegan cheese sauce is made with Nutritional Yeast Flakes. So yummy! No one will notice this lasagna is vegan.
4.72 from 7 votes
Prep Time 25 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Italian, Vegan
Servings 4 people
Calories 464 kcal

Ingredients
 
 

  • 3 carrots
  • 1 onion
  • 3 garlic cloves
  • 1 cup soy granule (TVP)
  • 1/3 cup water
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon salt + 1 teaspoon salt
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 3 cups tomato purée*
  • 1 tablespoon dried oregano
  • 12 sheets oven-ready lasagna sheets
  • 1 portion homemade nooch cheese

Instructions
 

  • Preheat oven to 400°F/200°C.
  • Put the peeled carrots, onion and garlic cloves in a food processor and chop until small.
  • In a large pot on medium-high heat put in the soy granule and add the water. When the soy granule is soft, add the liquid smoke, 1/4 teaspoon salt, the paprika powder and garlic powder. Give it a good mix.
  • Make room in the pot, add a tablespoon of olive oil and add in the carrot-onion-garlic-mixture. When the onions are cooked through, add the tomato purée, 1 teaspoon of salt (use less if you're using pre-seasoned tomato purée) and the dried oregano. You can add more spices to taste. Let the sauce cook for about 5 minutes until hot.
  • In the meanwhile, you can prepare the vegan cheese sauce.
  • When the sauce is ready you can start by putting a layer of sauce in the baking dish, then add a layer of lasagne noodles, then the sauce again, repeat until the baking dish is full. The layer on the top should be sauce. Add the nutritional yeast cheese on top of it and spread it until the whole top is covered with cheese sauce.
  • Bake the lasagna in the oven for about 30-45 minutes, until the cheese sauce is golden/brown.

Notes

*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.

Nutrition

Calories: 464kcalCarbohydrates: 149gProtein: 15gFat: 34gSaturated Fat: 8gSodium: 251mgPotassium: 1294mgFiber: 38gSugar: 45gVitamin A: 11315IUVitamin C: 27.1mgCalcium: 88mgIron: 7.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Vegan Lasagna with Nooch Cheese | ElephantasticVegan.com
Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
Recipe Rating




Dena

Tuesday 27th of September 2022

Do you pre-cook the lasagna noodles or layer them in "raw?"

Bianca

Tuesday 4th of October 2022

I've never pre-cooked lasagna noodles in my life. It says oven-ready on the packaging.

Rebecca

Wednesday 10th of August 2022

3 cups of tomato purée seems intense. Is this a type-o? Should it be canned tomatoes?

Bianca

Thursday 11th of August 2022

nah, 3 cups of tomato purée is correct. Just make sure it's tomato purée/passata, not tomato paste. So kind of like canned tomatoes, but no big pieces.

Sarah

Sunday 29th of May 2022

What size pan are you supposed to use for this recipe?

Aimee B.

Thursday 16th of September 2021

Hi, I want to make this next week. What size pan did you use? I couldn't find it in the post. Thank you. :)

Bella Potter

Saturday 4th of July 2020

I made this for my meat eating family and they absolutely loved it! Best lasagna I've had in years! This was so good we all had seconds which is rare in our household. I paired this with some roasted broccoli, green beans, potatos! We are also all coeliac (gluten free) and I used gluten free lasagna sheets, and it was amazing! (I recommend soaking the sheets for 5 minutes in some boiled water so they don't stay too hard during the cooking process) but overall, best vegan lasagna recipe and I will definitely be making this again.