Vegan Lasagna

Name: Vegan Lasagna
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup red lentils; 1 carrot; 1 onion; 1 small zucchini; 2 garlic cloves; 400g canned chopped tomatoes; 150g spinach; 10 lasagne sheets; 35g vegan butter; 4 tablespoons flour; 500ml soy milk; 2 tablespoons olive oil; 1 teaspoon Italian herbs; pinch of nutmeg; salt to taste; black pepper to taste; vegan cheese for topping (optional)

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Serves 6 452 kcal per serving Prep 15 min Cook 1 h

Ingredients

1 cup red lentils
1 carrot
1 onion
1 small zucchini
2 garlic cloves
400g canned chopped tomatoes
150g spinach
10 lasagne sheets
35g vegan butter
4 tablespoons flour
500ml soy milk
2 tablespoons olive oil
1 teaspoon Italian herbs
pinch of nutmeg
salt to taste
black pepper to taste
vegan cheese for topping (optional)

Instructions

Preheat the oven to 180°C.
Heat a little olive oil in a large pan over medium heat. Finely chop the onion, carrot and zucchini, add to the pan and cook for 8–10 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant. Add the lentils, chopped tomatoes and a little vegetable stock if needed. Season with salt, pepper and Italian herbs, then simmer for about 20 minutes, stirring occasionally, until thickened.
Meanwhile, blanch the spinach in boiling water for 1–2 minutes. Drain well, squeeze out excess moisture and set aside.
To make the sauce, melt the vegan butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, whisking constantly. Gradually pour in the soy milk, whisking until smooth. Cook for several minutes until thickened, then season with salt, pepper and a pinch of nutmeg.
If using dried lasagne sheets that require pre-cooking, cook them according to the packet instructions. Drain and set aside.
Spread a thin layer of sauce over the bottom of an ovenproof dish. Add a layer of lasagne sheets, followed by the lentil mixture, spinach and more sauce. Repeat the layers until all ingredients are used, finishing with sauce on top.
Sprinkle with vegan cheese if desired. Bake in the preheated oven for 30–35 minutes until bubbling and lightly golden on top.
Let the lasagna rest for 10 minutes before slicing and serving.

Tips

Use a rich cashew-based or oat-based bechamel to get the creamy, fatty mouthfeel of a traditional lasagna.
Roast your vegetables (like zucchini, eggplant, or peppers) before layering them to deepen their flavor and remove excess water.
Add a tablespoon of nutritional yeast to your sauces for a savory, ‘cheesy’ umami boost.

Variations

Lentil Lasagna: Use a thick lentil bolognese as the red sauce layer for a high-protein, ‘meaty’ texture.
Pesto Lasagna: Replace the red sauce with a vegan basil pesto and extra bechamel for a ‘Lasagne al Pesto’.

Storage

Store in the fridge for up to 4 days. Like all lasagna, it freezes very well and tastes even better the next day.

Serving Suggestions

Serve with a side of vegan garlic bread and a large balsamic-dressed green salad.
Top with a sprinkle of toasted breadcrumbs mixed with nutritional yeast for a ‘parmesan’ crunch.