Chicken Pot Pie Lasagna

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  • 2 cups soy curls
  • 3 cups vegetable stock hot
  • 1 tbsp canola oil
  • 1/4 tsp iodized salt
  • 1/2 tsp black pepper
  • 1/4 tsp poultry seasoning
  • dash smoked paprika
  • pinch sugar optional


  • 6 tbsp canola oil
  • 6 tbsp flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2.5 cups plain, unsweetened soy milk
  • 2.5 cups vegetable stock

The Rest

  • 15 lasagna noodles broken
  • 1/2 cup peas
  • 1/2 cup carrots diced
  • 1 cup vegan cheese


  • 1/4 cup nutritional yeast
  • 1 tbsp dried herbs
  • 1/2 cup breadcrumbs
  • 1/8 tsp smoked paprika



  1. Heat broth to just under a boil, and stir everything in. Set aside while the soy curls rehydrate.


  1. Heat a dutch oven or similar sized pot on the stove on medium to medium high heat. When warm, add oil. Whisk in flour. Whisk for about 1-2 minutes, or until your roux begins to darken.

  2. Begin adding liquid about 3/4 of a cup at a time, whisking constantly.

  3. Add seasonings, taste, and add more if needed. This will largely depend on how flavorful your broth is. Turn off heat, and begin preheating oven to 400 degrees.


  1. Divide your noodles roughly in half, and spread them in a 9×13 casserole dish. If they break further, that’s fine, use those pieces to fill in gaps. Layer the chicken and bechamel. Cover in breadcrumbs. Cover with foil.

Bake & Serve

  1. Bake for 40 minutes. Remove foil, bake for another ten minutes or so or until the breadcrumbs begin to golden. Turn off oven and serve. Let cool for 10 minutes to make serving easier.