This delicious soymeal lasagna can be prepared on the stove in 20 minutes. You don't need an oven or baking dish - a regular pot is enough. The sauce tastes like Arrabbiata pesto and Italian herbs. However, the recipe is only mildly hot and is also suitable for children.

Quick lasagna idea

I hadn't thought of making lasagna in a pot before, but then I did Vappu Pimiä's (meaty) quick lasagna recipe. The idea is downright genius. When prepared in this way, the lasagna is prepared much faster and there is less washing up to do. You also don't need to cook the cheese sauce, because cream cheese replaces it cleverly.

This technology makes it so much easier to make lasagna that we now eat lasagna much more often than before.

Vegan instant lasagna in a pot

Placing the lasagna sheets in the pot

I recommend stacking the lasagna sheets in the pot in the "traditional" way, i.e. in layers. I first tried to make it in the style of Vappu Pimiä, i.e. by tossing sheets of lasagna into the sauce randomly, but I couldn't arrange them evenly on all sides. In some places there were too many of them on top of each other, and in some places not even one. So the traditional method is better.

Laying out lasagna sheets

This is the only challenge of the recipe, because arranging the lasagna sheets in a round dish is a bit more challenging! But you don't need to store them perfectly, it's enough to get there a little.

Alternately place the sauce and lasagna sheets in the pot, so that the sauce always covers the sheets of the previous layer from view.

Cooking - and when do you know the lasagna is ready?

Cook under the lid for 15 minutes until the lasagna sheets are cooked. You can check the doneness of the lasagna sheets by cutting a piece from the edge of the lasagna sheet with a spoon - it should be fully cooked and soft.

Tip: If the lasagna sheet is a little too al dente, but all the sauce has already been absorbed into the lasagna sheets, you can pour 0.5 – 1 deciliter of water on the sides of the pot. On the sides of the pot so that the water would drain to the bottom. At this point, there is a risk that the lasagna will start to burn to the bottom if there is no sauce left at the bottom of the pan. After adding water, continue cooking under the lid for another 5 minutes. Keep the lid on to allow hot steam to build up in the pot as it helps the lasagna sheets to cook.

When the lasagna sheets are fully cooked, add the cream cheese and vegan parmesan and continue cooking for another 5 minutes to warm the cream cheese. Garnish with arugula, baby spinach or fresh herbs. Yum!

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Vegan instant lasagna in a pot

Vegan instant lasagna from soy meal

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  • Author: almost vegan
  • Total time: 30 minutes
  • Portions: 6 1x
  • Diet: Vegan

Reseptin kuvaus

This vegan instant lasagna can be prepared on the stove in a pot in 20 minutes. The sauce tastes like Arrabbiata pesto and Italian herbs.


  • approx. 10 lasagna sheets


  • 2 tablespoon of rapeseed oil
  • 1 onion
  • 2 crushed garlic clove
  • 1 prk (à 135 g) Pesto Arrabbiata
  • 500 g tomato paste
  • 5 dl of water
  • 2.5 dl oat cream
  • 3 dl of dark soy meal
  • 1 vegetable stock cube
  • 2 tsp paprika powder
  • 1 teaspoon parsley
  • 1 teaspoon of oregano
  • 1 tsp basil
  • 1 teaspoon sage
  • 0.5 tsp ground coriander
  • 0.5 teaspoon ground ginger
  • 0.25 tsp black pepper
  • a pinch of salt



  1. Sauté the onions in the oil until they are soft and translucent.
  2. Add all the remaining sauce ingredients.
  3. Cook the sauce for 5 minutes until the soy meal softens.
  4. Take out another pot, in which to lay the lasagna sheets. OR pour the sauce into another container to free up the pot for use again.
  5. Pour a layer of sauce about 2 cm thick on the bottom of the pot. There can be a little more sauce on the base so that the lasagna does not stick to the base so easily.
  6. Place the lasagna sheets on top of the sauce.
  7. Pour a slightly thinner, about 1 cm thick layer of sauce on top of the plates and lasagna plates on top of them. Continue layering them alternately until the sauce runs out.
  8. Cook the lasagna on the stove, on low heat, covered, for 15 minutes.
  9. Spoon cream cheese and vegan parmesan over the lasagna.
  10. Cook under the lid for another 5 minutes so that the cream cheese warms up and melts a little.
  11. Add arugula, baby spinach or fresh herbs. Serve!
  • Prep time: 10
  • Cooking time: 20
  • Category: Lasagna, Pasta
  • Cooking method: On a stove
  • Cuisine: Italian

Keywords: lasagna Arrabbiata, vegan lasagna soy meal, quick vegan lasagna, easy vegan lasagna, dairy-free lasagna oat cream, vegan lasagna without cheese

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