Vegan Lasagna

Going vegan doesn’t mean you need to give up your favorite comfort food. On the contrary, you get to enjoy your guilty pleasure with better ingredients! Different from your usual tomato-sauce-based lasagna, this Vegan Lasagna from By Cafe in Ubud (one of our favorite 100% plant-based restaurants) adds a layer of curry mayo to revolutionize your taste bud!

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A small, cozy cafe sitting on the second floor right across from the famous Tagallalang Rice Terrace in Bali, By Cafe is the perfect spot to enjoy a delicious vegan meal while having a great view!

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By Cafe generously gave us all their secrets, including the vegan recipes of their Basil Pesto, Garlic Curry Mayo, Tomato Sauce, Cashew Cream and Vegan Cheese that are used for this vegan lasagna. And we’re sharing all of it with you in this post!


Vegan Lasagna Recipe

byCafe lasagna

This plant-based Vegan Lasagna recipe is a part of our 150+ vegan recipe collection from our vegan cookbook. Get your eBook copy today and save 10% with “happyvegan10”

– Main Ingredients –

Click through each ingredient to see what you need and the directions to make them from scratch!

Grilled Tofu
Grilled Eggplant
Grilled Zucchini
Garlic Curry Mayo
Basil Pesto
Tomato Sauce
Cashew Cream
Vegan Cheese
Tomato, Sliced, as needed
Psyllium Paste, as needed
Sprinkles of Fresh Thyme
Olive Oil – 10 ml (2 TSP)
Coconut Oil – 30 g (2 TBSP)


Grilled Tofu, Eggplants & Zucchini

Tofu, thinly sliced – 400 g (14 oz)
Eggplants, thinly Sliced – 450 g (15.8 oz)
Zucchini, thinly sliced – 650 g (23 oz)
Salt & Pepper to taste
Drizzle of Coconut Oil

– Directions –
  • Season sliced Tofu, Eggplant and Zucchini with Salt, Pepper and Coconut Oil.
  • Grill each side for 1 Min.

Back to Main Ingredients


Garlic Curry Mayo

Soy Milk – 120 ml (8 TBSP)
Extra Light Olive Oil
– 200 ml (6.7 fl oz)
Lime Juice
– 8 g (2 TSP)
Ginger
– 30 g (2 TBSP)
Garlic
– 1 pc
Pinch of Yeast Seasoning
Pinch of Turmeric Powder
Pinch of Curry Powder
Pinch of Himalayan Salt

– Directions –
  • Pour Soy Milk in the blender and start it. Slowly add Olive Oil until the mixture thickens.
  • Add the rest of the ingredients and blend together for 1 MIN., then season with Salt & Pepper.

Back to Main Ingredients


Basil Pesto

Basil Leaves – 28 g (1 oz)
Garlic Clove
– 1 pc
Pine Nuts
– 4 g (½ TBSP)
Extra Light Olive Oil
– 60 ml (4 TBSP)

– Directions –
  • Blend all of ingredients together for 1 MIN.

Back to Main Ingredients


Tomato Sauce

Tomatoes – 250 g (8.8 oz)
Garlic Bulb
– 1 pc
Basil Leaves
– 10 g
Brown Sugar
– 8 g (¾ TBSP)
Himalayan Salt
to taste

– Directions –
  • Blend Tomato, Garlic and Brown Sugar together for about 1 MIN.
  • Cook everything in a pot except Salt & Pepper for about 15 MINS. over low heat.
  • After reduced, blend it again with Salt & Pepper to taste.

Back to Main Ingredients


Cashew Cream

Soaked Cashew – 75 g (2.6 oz)
Water
– 65 ml (13 TSP)
Paprika Powder
– 2 g (1 TSP)
Garlic Clove
– 1 pc
Psyllium Paste
– 4 g (1 TBSP)
Pinch of Himalayan Salt

– directions –
  • Blend all of the ingredients for 1 MIN. until smooth.

Back to Main Ingredients


Vegan Cheese

Cashew – 210 g (7.4 oz)
Lemon Juice
– 5 ml (1 TSP)
Maple Syrup
– 5 ml (1 TSP)
Yeast Seasoning
– 8.5 g (1 TBSP)
Agar
– 2 g (1 TSP)
Corn Starch
– 3 g (1 TSP)
Coconut Oil
– 40 ml (3 TBSP)
Water
– 170 g (5.7 fl oz)
Pinch of Himalayan Salt

– Directions –
  • Blend everything for ±1 MIN.
  • Cook in a pot over low heat for 20 MINS., stirring gently until thick.
  • Remove from heat and let cool.

Back to Main Ingredients


– Directions –

  • Brush lasagna pan with Coconut Oil.
  • Assemble Grilled Tofu slices in pan and brush with Psyllium Paste.
  • Spread 2 TSP of Tomato Sauce.
  • Add Grilled Eggplants, assembling a neat, nice square layer.
  • Spread 2 TSP of Garlic Curry Mayo.
  • Add Grilled Zucchini, assembling a neat, nice square layer.
  • Spread 2 TSP of Cashew Cream.
  • Add another layer of Grilled Tofu, then brush with Psyllium Paste.
  • Spread ½ TBSP of Basil Pesto.
  • Assemble Tomato Slices to cover the top surface.
  • Pick fresh Thyme and sprinkle it nicely, then season with Pepper.
  • Add 2 TSP of Olive Oil.
  • Bake in the oven 200˚C for about 30 MINS.
  • Spread Vegan Cheese on top, followed by Garlic Curry Mayo.
  • Bake again for about 10 MINS. at 230˚C.
  • Let cool for 15 MINS. before serving. Enjoy!

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La Viva Vegan

La Viva Vegan

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