Tiba Tempeh Plant-Based Lasagna

Craving a comforting, hearty meal that’s packed with veggies and plant protein? This vegan Tempeh Mince Lasagna is here to save the day! Made with protein-rich Tempeh Mince and in a flavourful vegan bolognese sauce, a creamy dairy-free bechamel and a cheesy topping, that’s just as satisfying as it sounds!



Cooking time

45 mins (+40 mins prep)


For the Bolognese Sauce:

  • 1 Tiba Tempeh Plant-Based Mince
  • 2 tbsp of olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 3 cloves of garlic, minced
  • 120ml vegan red wine
  • 2 tbsp tomato puree
  • 1 tin chopped tomatoes (400g)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 12 Lasagne sheets

For the Bechamel Sauce:

  • 50g vegan butter
  • 50g plain flour
  • 500 ml of unsweetened oat milk
  • A pinch of nutmeg

For the Vegan Cheese Sauce:

  • 250 ml oat milk
  • 2 tbsp nutritional yeast
  • 200g of shredded vegan cheese
  • Salt and pepper to taste


  1. Begin the recipe by preparing the bolognese sauce. Sauté the onions, carrots, and celery in olive oil until softened. Add the tempeh mince and continue to cook until browned. Stir in the canned tomatoes, red wine, and the assorted herbs. Season with salt and pepper. Allow the sauce to simmer for about 30 minutes.
  2. While the bolognese sauce is simmering, prepare the bechamel sauce. Melt the vegan butter in a saucepan, then whisk in the flour until a paste forms. Gradually pour in the plant milk while continuously whisking to prevent lumps. Once all the milk is added, stir in a pinch of nutmeg and continue to cook until the sauce has thickened.
  3. Prepare the vegan cheese sauce by heating the plant milk in a saucepan. Stir in the nutritional yeast and shredded vegan cheese until a smooth sauce forms. Season with salt and pepper as needed.
  4. Preheat your oven to 200°C. Assemble the lasagna in a baking dish by layering the lasagne sheets, bolognese sauce, bechamel sauce, and vegan cheese sauce. Repeat the layers until all ingredients are used, ending with a layer of the vegan cheese sauce on top.
  5. Bake the lasagna in the preheated oven for about 45 minutes, or until the top is golden and bubbling. Allow the lasagna to rest for a few minutes before serving.

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