Vegan Beef Lasagna

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

This layered bake starts with a deeply savory tomato sauce, built on garlicky infused oil and sweet scallion greens, simmered slowly with crushed tomatoes, tomato paste, oregano, and basil until it turns rich and thick. Tender lasagna noodles are layered three times with that sauce and a velvety, nutmeg-kissed white sauce, then baked under foil until set and finished uncovered so the top turns deeply golden and bubbling at the edges. A 15-minute rest lets everything firm up into clean, sliceable layers, and a scatter of fresh torn basil on top brightens the whole dish right before serving. It's the kind of comforting, slow-simmered lasagna that makes a great centerpiece for a plant-based dinner table, no one at the table will guess how easy it was to pull off. Keep this one in your regular vegan rotation for cozy, crowd-pleasing nights in.

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Ingredients

6 servings

For the meat sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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4 scallions, green tops only, thinly sliced
1 ½ lb lean ground beef
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper

For the béchamel

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp gluten free flour
2 cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp ground nutmeg
¼ tsp salt

For assembly

12 gluten free lasagna noodles (oven-ready or boiled per package directions)
1 ½ cups parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
1 ½ cups mozzarella cheese, shredded
Chef's tip
Choose a dairy-free mozzarella made for melting - it works best in baked or melted dishes rather than eaten fresh.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). If using boil-required gluten-free lasagna noodles, cook them in a large pot of salted boiling water according to package directions until just tender, then drain and lay flat on a lightly oiled sheet of parchment to prevent sticking. Skip this step if using oven-ready noodles.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.

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