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vegan rosé lasagna

This is a super simple lasagna that you can loosely follow and customize however you like. I used levelled up leftover lasagna soup, but you could easily make this from scratch too!

Course dinner
Cuisine American, Italian
Keyword cream sauce, lasagna, tomato sauce, vegan lasagna
Prep Time 25 minutes
Cook Time 40 minutes
Servings 6
Author Lauren Toyota


rosé sauce

  • 4 C broth from lasagna soup (no noodles)
  • 3/4 C vegan mozzarella shreds
  • 1/3 C plain vegan cream cheese
  • 2 tbsp tomato paste
  • 2 tsp garlic powder
  • 1 tsp dried or fresh oregano
  • 1/2 tsp sea salt


  • noodles from lasagna soup
  • 3 C veggie ground round (frozen or thawed)
  • 2 1/4 C vegan mozzarella shreds


  1. If making this from the leftover lasagna soup, fish out the noodles from the soup and place them in another dish. Separate the 4 cups of broth with vegetables and add to a blender with vegan cream cheese, mozzarella shreds, tomato paste, garlic powder, oregano, and sea salt and blend until very smooth.

  2. In a 10 by 8-inch glass baking dish add a thin layer of sauce to the bottom and put a layer of lasagna noodles on top. Layer with about 1 cup of veggie ground round, then 1 cup of shredded mozzarella, and then a generous layer of sauce. Repeat again with noodles, ground round, mozzarella cheese, and sauce. Then the final layer I did was noodles, a thin layer of sauce, ground round and mozzarella cheese on top.

  3. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until the top is more crisp and the sides are bubbling.