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One Pot Vegan Lasagna Casserole





Making pasta will take on a whole new dimension after you hear this:

Preparing a lasagna can take up to 90 minutes plus sauce preparation. And what about the resulting pile of dishes?  Who has so much time on their hands? Don’t look at me….

Thanks to this “One pot” method of preparation you save time and headaches, because  all the ingredients go into a single pot, which is brought  to a boil and cooks for 20 minutes! Ideal for weeknights when you are deafened by kids screaming”where’s dinner?” 

This vegan lasagna pan recipe is also a great way for your family to enjoy tempeh. Tempeh is a superfood made from soybeans that is as rich in protein as beef and  contains more fiber.


3 tbsp olive oil
1 onion, chopped
1 green pepper, diced
240 g of tempeh, diced
2 cloves of garlic, minced
1 tbsp dried oregano
1 tbsp dried basil
1/4 tsp crushed red pepper
2 tbsp cane sugar
2 cups strained tomatoes 500 ml
2 cups vegetable broth 500 ml
150 g raw lasagna, broken into pieces
Salt and pepper to taste


In a skillet, over medium-high heat, soften the onion and green pepper in the oil for 5 minutes.
Add the tempeh and continue cooking for about 4 minutes.
Add garlic, oregano, basil, ground red pepper, cane sugar and mix well.
Stir in the strained tomatoes and vegetable broth.
Add pasta, mix well, bring to a boil, reduce heat, cover and simmer for 20 minutes.