Meat-free Lasagna

AJI-GINISA® Flavor Seasoning Mix


  • 4 cups (1000ml) Water
  • 10 pcs. (250g) Lasagna sheets
Lasagna Sauce:
  • 2 Tbsps. (30ml) Vegetable oil
  • 1 cup (100g) Red onion, minced
  • 2 Tbsps. (25g) Garlic, minced
  • 1 cup (200g) Canned mushroom, drained, chopped
  • 2 cups (300g) Carrots, chopped
  • 1 cup (100g) Green bell pepper, chopped
  • 3/4 cup (180ml) Banana ketchup
  • 1/2 cup (125ml) Tomato sauce
  • 3/4 cup (200ml) Water
  • 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
  • 3 Tbsps. (45g) White sugar
  • 1/2 tsp. (1.15g) Black pepper, ground
Béchamel Sauce:
  • 4 tsps. (18ml) Vegetable oil
  • 2 1/2 Tbsps. (18g) All-purpose flour
  • 1 1/4 cups (300ml) Milk
  • 2/3 cup (62.5g) Cheese, grated


  1. BOIL. In a pot, heat water until big bubbles form. Boil pasta as per package instructions. Drain and set aside.
  2. SAUTÈ & SIMMER. To make lasagna sauce, in a pan, heat oil. Sauté onion, and garlic until translucent. Add mushrooms, carrots, and bell peppers. Cook for 5 minutes. Add banana ketchup, tomato sauce, and water. Simmer until thickened.
  3. SEASON. Add AJI-GINISA®, sugar, and pepper. Mix well then set aside.
  4. WHISK. To make béchamel sauce, heat oil and flour in a saucepan. Mix well. Slowly whisk in milk until thickened. Set aside.
  5. ASSEMBLE. On a baking dish, layer lasagna sheets and lasagna sauce alternately. Spread béchamel on top and grated cheese.
  6. BAKE. Bake at 375°F (190°C) oven for 20-30 minutes or until cheese is melted. Serve and enjoy.

Cooking Tips

For béchamel sauce, you may use butter instead of oil for a better flavor.

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ajinomoto cooking_time  Cooking Time: 60 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1 slice lasagna (174.5g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
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Fat (g)
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Good to Know Nutrition Facts

Try this Meat-free Lasagna that contains less Saturated Fat than your typical lasagna that uses ground meat to reduce risks for cardiovascular diseases.


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