Potato Gratin Lasagne (Vegan)

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Sometimes a recipe idea just hits me, without warning or even really any logical thought train.  Vegan Potato Gratin Lasagne was one of those.  

I guess this is how inventions come about… someone merrily going about their day and then BOOM.  Life-changing discovery.

Now, of course, I’d rather my light bulb moment was something more profitable than a recipe that I put on the internet for free but everything happens for a reason and all that.  I’m sure I’ll make up for it when I finally invent the time machine, which my husband is telling me is taking far, far too long.

Anyway.  Potato Gratin Lasagne.  When the idea came to me I wasn’t thinking about lasagne, or potato gratin, or even dinner.  In fact my thoughts were preoccupied at the time with whether the man on TV with Hula Hoops on his fingers was a legitimate thing for the dog to be scared of (I decided it was).  Then, just like that – POTATO GRATIN LASAGNE.

Why is that not already a thing?  Lasagne is already a thing of wonder.  As is potato gratin.  Given that lasagne already includes a layer of white sauciness, why has no one thought to make that a creamy, garlicky, cheesy layer with melt in the mouth potato slices?  Honestly, I wonder what the world is coming to sometimes.

Don’t you worry, at least one of us foodies has our heads screwed on.  So, without further ado, I present to you my vegan Potato Gratin Lasagne with hearty layers of veggie mince in a thick, rich, tomatoey sauce, alternated with deliciously creamy, thyme-infused potato gratin and topped off with lashings of dairy free cheese.  Hungry yet?

A slice of vegan potato gratin lasagne showing the layers of tomato mince, creamy gratin and a cheesy topping

This Potato Gratin Lasagne is a MUST!  It’s

Beautifully rich and tomatoey

With layers of melt in the mouth potato slices

Smothered in a creamy, garlicky, cheesy white sauce

Completely vegan


Totally delicious

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it, I love seeing your re-creations @aveganvisit 🙂

A baking dish filled with creamy vegan potato gratin lasagne, topped with vegan cheese and a sprinkling of fresh thyme

The Video Recipe:

The Written Recipe:

Potato Gratin Lasagne (Vegan) 5 sq

Potato Gratin Lasagne (Vegan)

Vegan Potato Gratin Lasagne with hearty layers of veggie mince in a thick, rich, tomatoey sauce, alternated with deliciously creamy, thyme-infused potato gratin and topped off with lashings of dairy free cheese.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: French, Italian
Prep: 20 minutes
Cook: 1 hour 35 minutes
Total: 1 hour 55 minutes
Serves: 6
Calories: 692kcal
Author: Tara


Lasagne layer:

  • 2 tbsp oil (from a jar of sun dried tomatoes)
  • 100 g onion (finely diced)
  • 4 cloves garlic (minced)
  • 75 g sun dried tomatoes (diced)
  • 2 tsp fresh thyme (chopped)
  • 3 tbsp tomato puree
  • 450 g veggie mince (*see note)
  • 1 kg tomato passata
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried mixed herbs
  • Seasoning to taste

Gratin layer:

  • 300 g starchy potatoes (such as King Edward, sliced very thinly (**see note))
  • 75 g dairy free margarine
  • 75 g plain flour (gluten free if desired)
  • 350 ml dairy free milk
  • 250 ml dairy free cream
  • 2 cloves garlic (minced)
  • 2 tsp fresh thyme (chopped)
  • 100 g dairy free cheese (grated)
  • 30 g vegan parmesan

To top:

  • 100 g dairy free cheese (grated)
  • 30 g vegan parmesan
  • Fresh thyme (on serving)


To make the lasagne layer:

  • Fry the onion, garlic, sun dried tomatoes and fresh thyme in oil for 5 minutes at a low-medium temperature, until the onion is soft.
    2 tbsp oil, 100 g onion, 4 cloves garlic, 75 g sun dried tomatoes, 2 tsp fresh thyme
  • Stir in the tomato puree, veggie mince, passata and herbs. Simmer gently for 15 minutes.
    3 tbsp tomato puree, 450 g veggie mince, 1 kg tomato passata, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp dried mixed herbs, Seasoning to taste
  • Whilst it’s simmering make the gratin layer as per the next section.

To make the gratin layer:

  • Use a mandoline slicer to slice your potatoes. We used a 2.6mm blade.
    300 g starchy potatoes
  • Add the margarine to a large saucepan over a medium heat and let it melt.
    75 g dairy free margarine
  • When the margarine has melted, add the flour and use a whisk to combine it with the margarine to form a roux (a soft dough). Keep stirring it with the whisk for a minute.
    75 g plain flour
  • Add the milk to the pan gradually, beating with the whisk to combine. Add the cream, garlic and thyme, continuing to whisk vigorously to combine until the sauce is smooth.
    350 ml dairy free milk, 250 ml dairy free cream, 2 cloves garlic, 2 tsp fresh thyme
  • Stir the mixture continuously as it heats up and thickens. This should take around 5-10 minutes.
  • When the sauce is thick, add 100g grated dairy free cheese and 30g of vegan parmesan. Stir until they’ve melted in and then season the sauce to taste. Remove it from the heat.
    100 g dairy free cheese, 30 g vegan parmesan

To cook the lasagne:

  • Pre-heat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
  • In a large oven proof dish add 1/2 of the tomato and mince lasagne mix.
  • Add a layer of potato slices, slightly overlapping at the edges of the potatoes.
  • Add 1/2 of the white sauce on top of the potatoes.
  • Add the remainder of the tomato and mince lasagne mix.
  • Follow by a layer of potato slices, again slightly overlapping at the edges of the potatoes.
  • Pour over the remainder of the white sauce.
  • Top with 100g grated dairy free cheese and 30g dairy free parmesan.
    100 g dairy free cheese, 30 g vegan parmesan
  • Try not to overfill your lasagne dish! Place it on a lined oven tray in case it bubbles over.
  • Cook for 1 hour or until the potato slices are tender.
  • Remove it from the oven for 10 minutes before serving.
  • Sprinkle it with fresh thyme on serving.



Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free
* I like to use a soya based mince such as the Tesco Meat Free Mince for lasagne but I have also tried this recipe with mushroom mince (finely blended chestnut mushrooms). If you use mushroom mince, use 800g of passata rather than 1kg.
** I use a mandoline slicer with the 2.6mm blade to slice my potatoes. If you cut the potatoes by hand they are likely to be too thick so use a slicer for this.
Recipe inspired by:  A harmonious blend of France and Italy
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 692kcal | Carbohydrates: 61g | Protein: 26g | Fat: 40g | Saturated Fat: 14g | Sodium: 1055mg | Fiber: 12g | Sugar: 16g | Net Carbohydrates: 49g
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Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.