Yes, you heard it right! VEGAN chicken lasagna. This stuff will turn heads! It’s simply beyond tasty!!

Prep-time: 1 hour and half
Serves: 4 persons



  • 50g flour
  • 50g vegan butter
  • 500ml plant milk- I used soy milk
  • Nutmeg- Optional. It adds a cheesy flavor
  • Salt
  • Black pepper


  1. In a sauce pan, melt the butter.
  2. Add flour and mix very well until it forms a soft dough aka roux.
  3. Add the milk slowly and whisk constantly.
  4. Add salt, black pepper and nutmeg.
  5. Keep whisking until it starts thickening.


  • If the bechamel is too runny, add more flour to thicken. If it’s too thick, add milk.
  • If the bechamel is “grainy”, run it through a strain and it’ll be dreamy creamy!



  • 1 onion
  • 2 cloves of garlic 
  • Vegan chicken pieces
  • 1 can of chopped tomatoes- or 1 1/2 cups of freshly chopped tomatoes
  • 1 tsp tomato paste
  • Dried rosemary 
  • Dried oregano
  • Paprika
  • Turmeric- Optional but I add it to everything lol
  • Salt
  • Pepper
  • Water


  1. In a pan, sauté the onion and garlic.
  2. Add all the spices and herbs and roast until fragrant.
  3. Add the tomato paste.
  4. Add the can of chopped tomatoes.
  5. Add the chicken pieces and stir.
  6. Add a splash of water and allow it cook for 15 mins.
  7. Once the chicken is cooked and the sauce is to the desired consistency, pull the chicken with 2 forks.
  8. Stir everything until all the pulled chicken is well coated.


  • Don’t make the sauce too watery or it will all overflow when the lasagna is baking in the oven. The lasagna sheets don’t require a lot water to cook.


  1. In a deep oven dish, layer the chicken sauce, lasagna sheets and the bechamel. 
  2. Sprinkle vegan cheddar cheese on top.
  3. Bake at 180ºC for 30 mins or until the lasagna sheets are cooked through.
  4. Garnish with fresh herbs.
  5. Serve with a salad.


  • Use a knife to test if the lasagna sheets are cooked yet.
Layers of goodness!
Make this for your carnivore friends and watch their reactions lol
Buon appetito!

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