Vegan Lasagne Bechamel (with sweet potato and cauliflower)

Lasagne is one of the oldest forms of pasta. You’ll find it in every Italian household.

It’s a multi layered dish that can have a huge variety of fillings. This version with sweet potato and cauliflower is delightful (and vegan!)

Preparation Time: 1 hour 30 minutes


  • 2 tbsp vegan butter
  • 2 tbsp extra virgin olive oil
  • 5 tbsp flour
  • 2 cups unsweetened almond milk
  • 1/2 tsp salt or to taste
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp black pepper or to taste
  • 1/2 sweet potato or yam sliced (raw or roasted)
  • Thinly sliced cauliflower florets(raw or Lightly blanched)
  • Breadcrumbs or cheese
  • 8-10 lasagna sheets(no-boil)
  • Dried parsley and thyme
  • 1/4 cup bread crumbs or vegan parmesan or coarse ground cashew/almond mixed with nutritional yeast


Bechamel sauce:

  • In a medium pan, melt the butter/oil on medium.
  • Add the flour and whisk to form a roux or thick paste. Cook 1-2 minutes until it is just about to change color.
  • Add almond milk, whisk as you add, making sure there are no lumps.


  • Layer some bechamel, top with lasagna sheets.
  • Top with thin slices of cauliflower.
  • Sprinkle a little salt (optional: sprinkle chili flakes and garlic powder.)
  • Drizzle some more bechamel sauce.
  • Layer lasagna sheets.
  • Top the sheets with cooked sweet potato slices(or raw slices)
  • Sprinkle some dried thyme or parsley.
  • Drizzle a little bechamel (or marinara).
  • Top with lasagna sheets.
  • Spread the rest of the bechamel.
  • Top with bread crumbs mixed with dried herbs of choice, nutritional yeast, salt and pepper, or cheese (vegan mozzarella shreds or parmesan or ground cashew/almond + nutritional yeast).
  • Cover the pan with aluminium foil.
  • Bake in preheated 360 degrees F for 50 minutes to an hour.
  • Take out. Remove foil. Let sit for 5 minutes before serving.

This recipe comes from Richa Hingle at