Vegetarian Lasagna with Soya Mince

The classic Lasagna recipe but Vegetarian with soya mince. That Lasagna is super delicious! The first time I made it, I had mixed feelings, as it looked like the usual lasagna with real meat, and my brain couldn’t understand it. If I didn’t cook this lasagna, I would bet it is with meat. I don’t eat meat for more than ten years, and I don’t remember its taste, but I know the smell, and this vegetarian lasagna doesn’t have it. I like it! Even my husband, who is genuinely a meat-lover, liked it. So, if you eat meat or not, you must try this one.

Ingredients for four serves:

• For Bechamel sauce:40g butter40g wheat flour400g milka pinch of salt and pepper, nutmeg
• 40g butter
• 40g wheat flour
• 400g milk
• a pinch of salt and pepper, nutmeg
• For soya mince part:100g dry soya mince200g water0,25 tsp salt, 0,25 tsp pepper, 0,25 tsp dry oregano200g Neapolitan sauce (or Marinara sauce)2 tbsp olive oil
• 100g dry soya mince
• 200g water
• 0,25 tsp salt, 0,25 tsp pepper, 0,25 tsp dry oregano
• 200g Neapolitan sauce (or Marinara sauce)
• 2 tbsp olive oil
• 8 lasagna lists
• 150g mozzarella cheese
• 150 g cheddar cheese

Some tips before cooking Vegetarian Lasagna with Soya Mince:

• Bechamel sauce. I have a post on how to cook perfect Béchamel Sauce so I won’t describe it in detail here.
• Soya mince. I make it from dry soy flakes. Mine have good ingredients, just suya flour, water, and colorant. By the way, Soya is a useful source ofplant protein,providing all nine of the essential amino acids we need for growth, repair and functions like immunity.

• Neapolitan sauce. I like precisely Neapolitan sauce in this lasagna as I consist of crushed tomatoes, onion, salt, garlic, thyme, parsley, and black pepper. The classic recipe contains Marinara sauce instead Neapolitan. However, I like the taste of tomatoes and some other veggies in this vegetarian lasagna.
• Lasagna lists. Use ones that don’t need to be soaked before cooking.
• Cheese. I like the mix of Mozzarella and Cheddar. Mozzarella has a neutral flavor, and Cheddar is a bit salt, together, they make a good combination of tastes and colors.

Let’s go to the method!

FAQ:

• Is Soya mince vegan?

Soya mince is a healthy vegetarian and vegan mince option. 100g of soya mince contains 51g of protein. It ensures a good level of protein without the harmful effects of meat.

• How many layers should a lasagna have?

That depends don’t he size of lasagna you wish to make. Mine for 4 portions has 3 layers of each ingredient: soya mince, cheese, Bechamel, and the lasagna lists. So, it’s 12 in total.

• Should I boil lasagne sheets before baking?

No, it’s unnessesary. The lasagna list will be cook during the baking process in the oven, just make sure you cover them with enough amount of sauce or wet ingredients from both sides. E.x. you place mince layer, next Lasagna lists and then Bechamel, this way makes you lost to be full covered in the ingredients that allow to cook lists in the oven.

• What is the difference between béchamel and white sauce?

There is no difference, it’s just two names of the same sauce. Bechamel also called “White sauce” due to its color.

• How long does it take to cook lasagne?

About 35 minutes at the oven with temperature 180°C.

How to make Vegetarian Lasagna with Soya Mince?

First, let’s prepare the soya mince. Soak 100g of soya mince in 200g of warm water for 15 mins, so it becomes wet and soft. Add 0,25 tsp of salt, 0,25 tsp of black pepper, and 0,25 tsp dry oregano. Mix. Place a pan on medium heat, add 2 tbsp olive oil, soya mince, mix and let it fry a bit. Add Neapolitan sauce. Mix all together, and let it simmer for 2 mins. Stir occasionally. The mince part is ready, set it aside. Prepare the Bechamel sauce. Grate the cheese on a coarse grater. Turn on the oven to 180°C, and let’s assemble the lasagna. Spread some Bechamel sauce on the bottom of the baking dish. Then, place two lasagna lists. Then spread the soya mince on the lasagna lists, so the mince fully covered the lists. Add cheese mix as the next layer. Cover the cheese layer with the lasagna lists, then Bechamel sauce, then cheese, and mince again. Repeat till you run out of the ingredients. I received 3 layers of suya mince. Finish with a layer of lasagna lists, Bechamel, and cheese. Cover the baking dish with foil and put it into the oven for 25 mins. Then take off the foil and bake 10 mins more. Your Vegetarian Lasagna is ready to serve! Cut it, place it on the plates and enjoy!

A Note from Chef Ana

This Vegetarian Lasagna with Soya Mince is a dish I absolutely love preparing for my private dinner clients in The Woodlands and the greater Houston area. Having trained in European kitchens, Italian cuisine holds a special place in my culinary journey. The simplicity of Italian cooking demands the highest quality ingredients, which is why I always seek out the best local Texas produce and artisan products.

Whether you are hosting a dinner party, planning a celebration, or simply want a wholesome meal for your family, I would love to bring this recipe — and many more — to your table. Feel free to reach out to learn more about my personal and private chef services in The Woodlands, Spring, Tomball, Conroe, and the greater Houston area.

Substitutions & Variations

As a personal chef who specializes in dietary accommodations, I always encourage my clients to adapt recipes to their individual needs. Here are some practical variations for this recipe:

• Gluten-Free: Use certified gluten-free lasagna sheets (widely available) and substitute the wheat flour in the béchamel with a gluten-free flour blend or cornstarch. Verify your soy mince is also gluten-free.
• Dairy-Free: For the béchamel, use plant-based butter and oat milk (or any unsweetened plant milk) in place of butter and cow’s milk. Swap the mozzarella and cheddar for plant-based melting cheeses (such as Violife or Follow Your Heart).
• Vegan-Friendly: Combine the dairy-free swaps above — the soy mince, vegetables, and Neapolitan sauce are already fully plant-based.

Frequently Asked Questions

Can I assemble the lasagna ahead of time?

Yes! Assemble the lasagna completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add an extra 10–15 minutes of oven time since it will be starting cold. You can also freeze an unbaked lasagna for up to 3 months.

Do I need to boil the lasagna sheets before baking?

No — use oven-ready (no-boil) lasagna sheets. Just make sure every sheet is fully covered with sauce or béchamel on both sides so the pasta cooks evenly and doesn’t dry out at the edges.

Can I use a different protein instead of soy mince?

Absolutely. Lentils (cooked and drained), crumbled firm tofu, or finely chopped mushrooms all make excellent substitutes. Season them well with the same cumin, oregano, and pepper for similar depth of flavor.

How do I store and reheat leftover lasagna?

Store sliced portions in an airtight container in the refrigerator for up to 4 days. Reheat individual portions covered with foil in a 350°F (175°C) oven for 15–20 minutes until heated through, or use a microwave for 2–3 minutes.

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