Pure Vegan Italian Lasagna

Updated: Apr 5



100 g granulated soy meat

220 g mushrooms

100 g celery sticks

250 g tomatoes

180 g vegan cheese

400 g pure tomato sauce

250 g semolina lasagne sheets

Dried basil, calamint, pepper, salt, oat cream, olive oil, nutritional yeast, apple vinegar, light soy sauce, plant-based syrup

Ingredients for soy meat marinade:

1 teaspoon of nutritional yeast

1 teaspoon basil

1/2 teaspoon pepper

3 teaspoons soy sauce

A pinch of salt

Put all the ingredients into granulated soy meat and let it be marinated for 15 minutes



  • Preheat 2 tablespoons of olive oil in a pan and add the diced celery and sauté it, then add the chopped mushrooms after one minute.

  • Then add 1 tablespoon nutritional yeast, 1 teaspoon of calamint, marinated soy meat, after a minute add diced tomatoes and tomato sauce, then 2 tablespoons of apple vinegar, 2 tablespoons nutritional yeast, 2 tablespoons dried basil, we can add diced cheese and plant-based syrup.

  • Cook all together for about 5-10 minutes.

  • Soak the lasagne sheets in hot water for 10 seconds. Prepare the mould for lasagne.

  • Grease the mould with olive oil and put in the first layer of sheets into the mould, add a layer of sauce and slices of cheese or oat cream or olive oil.

  • Then put on another layer of lasagne, a layer of sauce, then cheese.

  • Continue it for a total of 4 layers of sheets and finish it with a layer of sauce, pour a bit of oat cream on the top and add cheese slices.

Grease with oil and put in the oven for 30-40 minutes at 180°C.

More recipes, please check: Pure diet recipes





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