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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 |

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 |

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

Vegan Lasagna with Nooch Cheese |
Vegan Lasagna with Nooch Cheese |

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

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

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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.
4.6 from 5 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


  • 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


  • 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.


*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.


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 |
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Recipe Rating

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.

Catherine Brogan

Friday 3rd of February 2017

Hi, just wondering if this will work same with self raising flour for the nooch cheese and if I can put layers of the cheese within the lasagna as well as on top? Thanks


Friday 3rd of February 2017

To be honest, I have never worked with self raising flour because we don't have that here. I'd want to say, that it will work though.. but I'm not sure. I'd love to know how it works out, if you give it a try. But you can totally add in some of the vegan cheese sauce between the layers too! :)


Friday 8th of April 2016

I made this recipe this week and was worried it made too much and I wouldn't be able to finish it. Shouldn't have been concerned, as I could literally have eaten the whole thing myself in one sitting, it was that good. Even my non-veg husband was impressed. Thanks so much for sharing this recipe, particularly the cheese sauce- it will be going in/on many more dishes.


Friday 8th of April 2016

I'm so glad you hear that, Kara! Thank you so much for letting me know <3