This vegan lentil lasagna features layers of hearty lentil bolognese and creamy white bechamel sauce. It is a rich, hearty, and satisfying dish that is delicious and will make for a classic family dinner.

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Lasagna is a classic, and this vegan lentil lasagna is a great change from the traditional ones. The lentils provide a meaty texture that even meat lovers will enjoy. The bechamel sauce adds a creamy texture that makes it even more delicious.
Vegan casserole dinner recipes are a favorite. For other delicious and easy ones, check out this vegan shepherd’s pie, vegan pot pie, vegan eggplant parmesan, and vegan moussaka.
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❤️ Why you’ll love it
I absolutely adore how the lentil bolognese in this lasagna is so rich and hearty, thanks to the combination of chopped tomatoes, tomato sauce, and the secret ingredient, sieved tomato puree. This not only adds a depth of flavor but also makes the bolognese sauce thick and luxurious, perfect for layer after layer of delicious lasagna.
The creamy, cashew-based white sauce is another highlight of this recipe. It is so velvety and smooth, and the addition of nutmeg not only makes it a bit more aromatic but also adds a unique flavor that sets it apart from other vegan bechamel sauces.
Plus, the use of lentils in place of meat makes this lasagna not only a satisfying and delicious meal but also a much healthier option. It is a great way to add more plant-based protein and fiber to your diet, without sacrificing flavor or texture. This is a lasagna that is not only good for you but also good for the planet.
🧾 Key ingredients
This vegan lentil lasagna is a delicious, hearty dish that is made with simple, plant-based ingredients that you can easily find at your local grocery store.
Brown lentils are the star of the lentil bolognese ragu. They pack a protein punch and, when cooked, have a texture similar to ground meat, making them a perfect substitute in this dish.
Onions and garlic are essential in building the flavor of the bolognese ragu. They add a depth of aroma and a rich, savory flavor that forms a solid base for the rest of the dish.
Chopped tomatoes and sieved tomato puree (tomato sauce) are the key to the rich, tomato-y flavor of the bolognese ragu. They provide a vibrant color and a tangy sweetness that balances the savoriness of the dish.
Sweet paprika powder, oregano, and basil are the primary herbs and spices used in this recipe. They add a wonderful depth of flavor and a hint of Mediterranean flair to the bolognese ragu.
Cashews are the secret to the creamy vegan bechamel sauce. When blended, they become incredibly smooth and, when combined with dairy-free milk, they make a lusciously creamy sauce.
Nutritional yeast is a must-have in any vegan pantry. It adds a cheesy, umami flavor to the bechamel sauce, making it a delicious, dairy-free alternative to traditional bechamel.
Lasagna pasta sheets are, of course, a non-negotiable ingredient in this recipe. They provide the perfect, sturdy layers for all the delicious components of this lasagna.
Vegan parmesan or dairy-free cheese is the perfect finishing touch for this lasagna. It adds a cheesy, melty layer on top that is both decadently delicious and oh-so-satisfying.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this delicious vegan lentil lasagna, the most important piece of equipment you will need is a good quality blender. It will help you achieve the creamy consistency required for the vegan bechamel sauce. I recommend using a high-speed blender like a Vitamix, as it will effortlessly blend the cashews and the rest of the ingredients into a silky, smooth sauce.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Soak the cashews in hot water for five minutes, then drain them. Alternatively, you can boil water on the stovetop and cook the cashews for five minutes.
STEP 2
While the cashews are soaking, peel and chop the onion. Heat some olive oil in a pan and lightly cook the chopped onion until it turns glossy.
STEP 3
Add the peeled and chopped garlic to the pan with the onion and cook for one to two minutes.
Making the vegan lentil lasagna
STEP 1
To the pan with the onion and garlic, add the chopped tomatoes, tomato sauce, sweet paprika powder, basil, oregano, salt, and pepper. Cook this mixture for five minutes.
STEP 2
Next, add the cooked or canned lentils to the pan and cook for an additional one to two minutes. Your lentil bolognese sauce is now ready.
STEP 3
In a blender, combine the soaked cashews, a whole garlic clove, dairy-free milk, nutmeg, nutritional yeast, salt, and pepper. Blend these ingredients until they form a creamy sauce. Your vegan bechamel sauce is now ready to use for layer in the lasagna.
STEP 4
To assemble the lasagna, start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).
STEP 5
Spread a thin layer of the lentil bolognese sauce on the bottom of your oven-safe dish. This will prevent the pasta sheets from sticking to the bottom.
STEP 6
Next, add a layer of pasta sheets on top of the lentil bolognese sauce.
STEP 7
Then, add a layer of the lentil bolognese sauce on top of the pasta sheets, followed by a layer of the vegan bechamel sauce.
STEP 8
Continue layer in this order until your dish is filled, making sure the top layer is the vegan bechamel sauce. Optionally, sprinkle some vegan grated cheese or vegan parmesan on top of the lasagna.
STEP 9
Place your lasagna in the preheated oven and bake it for 30 minutes. Once it is done, remove it from the oven and let it cool for a few minutes before serving.
💡 Expert tip
The key to this vegan lentil lasagna is the texture of your lentil bolognese ragu. Ensure your bolognese has a thick, hearty consistency, with the lentils soft but not mushy. This texture will mimic traditional meat bolognese and add a wonderful depth of flavor to your lasagna.
🔄 Variations
If you are looking for a vegan ground beef alternative with a texture similar to the real thing, textured vegetable protein (or TVP) is a great option. It is 100% soy, making it a high-protein alternative that works well in a variety of recipes. I show you how to make it in my vegan bolognese recipe.
If you prefer a soy-free or whole foods substitute for the lentils, consider using cauliflower and walnut mince. This unique combination (featured in my vegan spaghetti bolognese recipe) provides a texture similar to ground beef, with the cauliflower adding a minced texture and the walnuts adding a rich, meaty flavor.
For a familiar and easy-to-work-with alternative, try a mushroom bolognese or tofu bolognese. I almost forgot to mention millet as one of the simplest meat alternative. I love using it in vegan chili, but it works in bolognese as well in combination with other one of the others.
🥣 Serving ideas
This lentil lasagna is a versatile, hearty dish that can be enjoyed as a main course for any meal of the day. It pairs beautifully with a side salad. A simple green salad with a tangy vinaigrette or a classic Caesar salad can complement the flavors of the lasagna perfectly.
I also love serving this dish with some roasted or steamed vegetables. Asparagus, broccoli, or green beans are all great options. The vegetables add a pop of color to the plate and provide a fresh, crunchy contrast to the rich, saucy lasagna.
If you’re looking for a more substantial meal, consider serving the lasagna with a side of garlic bread or a few slices of crusty Italian bread. The bread is perfect for soaking up any extra sauce, and the garlicky flavor pairs wonderfully with the lentil bolognese.
❄️ Storing tips
This vegan lentil lasagna is a dish that gets even better with time, making it perfect for storing and reheating. The flavors have a chance to meld, resulting in a more delicious dish.
To store the leftovers, allow it to cool completely first. Once cooled, I portion it out into individual servings and place them in airtight containers. It can be kept in the refrigerator for about 3 to 4 days.
If you prefer to freeze it, this recipe is perfect for that. You can freeze it either as individual servings or as a whole dish. If you are using individual servings, make sure to use containers that are freezer-safe. It can be frozen for up to 3 months.
When you are ready to reheat it, you can do so in the oven. If you are reheating individual servings, the microwave is a quick and easy option. Just make sure to stir it every 30 seconds to ensure even reheating.
🤔 FAQs
Can I use a different type of lentil?
I do not recommend using a different type of lentil for this recipe. Brown lentils hold their shape well and have a nice, meaty texture that works perfectly in the bolognese ragu.
Is the nutritional yeast essential for the bechamel sauce?
Yes, the nutritional yeast is essential as it gives the sauce a cheesy flavor. If you do not have it, I recommend adding a few tablespoons of vegan parmesan or dairy-free cheese to achieve a similar flavor.
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna ahead of time and keep it in the refrigerator for up to 24 hours. When you are ready to bake it, simply preheat the oven and bake as per the recipe instructions.
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Easy Vegan Lasagna with Lentil Bolognese
Equipment
Ingredients
Lentil Bolognese Ragu
- 1 Onion (medium)
- 2 cloves Garlic
- 1 + ½ cup Brown lentils canned (15-oz can) or cooked
- 14 oz Chopped tomatoes 1 can
- 5 oz Sieved tomato puree aka Tomato sauce
- 1 tsp Sweet paprika powder
- 2 tsp Oregano
- 2 tsp Basil
- Salt and Pepper to taste
Vegan Bechamel Sauce
- ½ cup Cashew
- ½ cup Dairy-free milk
- 1 clove Garlic
- 1 Tbsp Nutritional yeast
- ½ tsp Nutmeg optional
- Salt and Pepper to taste
Other ingredients for the layers
- 12 Lasagna pasta sheets
- 7 oz Dairy-free cheese or vegan parmesan or more nutritional yeast
Instructions
Initial preparations
- Soak cashews in hot water for 5 minutes, then drain them. Alternatively, boil water on the stovetop and cook cashews for 5 minutes.
Making lentil bolognese sauce
- Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic and cook for 1-2 minutes.
- Add chopped tomatoes, tomato sauce, and seasoning (sweet paprika powder, basil, oregano, salt, and pepper) and cook for 5 minutes.
- Add cooked or canned lentils and cook for 1-2 minutes.
Making vegan bechamel sauce
- Use a regular blender, a hand blender, or a food processor, whichever gives you a creamier result.
- Add soaked cashews, garlic clove in whole, dairy-free milk, and seasoning (nutmeg, nutritional yeast, salt, and pepper) and blend them until creamy.
Layering the vegan lasagna
- To ensure that the pasta sheets do not stick to the bottom, we place a thin layer of lentil bolognese ragu at the bottom.
- After that, the layers should look like pasta sheets, bolognese sauce, and white sauce.
- And repeat… We needed the above combination 6 times to fill a 9 x 7 x 3 inch (23 x 18 x 8 cm) oven-safe dish. The last layer should be white sauce which you can sprinkle with vegan grated cheese or vegan parmesan, or more nutritional yeast.
- We made 6 layers of pasta, 7 layers of ragu, and 7 layers of white sauce. You can use less pasta and more sauce in between the sheets, it is totally up to you. (In the photos, we used spinach lasagna pasta sheets, that’s why they are green.)
- Preheat the oven to 400 Fahrenheit (200 degrees Celsius) and bake your lasagna for 30 minutes.
Notes
Other vegan ground beef alternatives
Here are some other suggestions. Feel free to choose whichever you like per your taste.- TVP (textured vegetable protein) is the closest you can get to the real ground beef texture and taste without the fatty and greasy part nonetheless. I used TVP in my vegan cabbage lasagna recipe. I show you there how to prepare it through step-by-step photos and instructions, including a quick video.
- Cauliflower and walnut mince is a seemingly weird combination but works cauliflower gives the minced texture, while walnut adds meaty richness. If you eat soy-free or prefer a whole foods substitute, I have step-by-step instructions for you to make it within my vegan spaghetti bolognese recipe.
- Mushroom bolognese would be most people’s first choice as they are easy to work with, cheap, and has familiar ingredients. Although I think that mushroom does not deliver on texture perfectly. It remains too spongy. I only use them in combination with cauliflower and walnut mince and prepare them similarly.
- Tofu could be another alternative, although most people bit hesitant to use it. It is not easy to make tofu crunchy, and you can easily end up with something too gooey. Here is my tofu bolognese recipe to show you how to make it work.
- Quinoa or millet gives a minced texture, but they are so tiny compared to ground beef. I use it in our vegan bean chili recipe in combination with other veggies.
Alice
Hello,
I would like to make this recipe but i have a question. In the list of the ingredients, the recipe for the cashew sauce calls for 1/2 cup cashews. But when i turn to metric customary it says 120g of cashews whereas 1/2 cup of cashews usually weights 60g. Same thing with plant based milk, US customary says 1/2 cup, and metric 250 ml, whereas 1/2 cup equals 125 ml. My question is : which measurements are the rights ones?
Thank you 🙂
Nandor Barta
Hi Alice, the US customary metrics should be the primary one. Thanks for letting me know. I corrected the numbers in the recipe card.
Suzie
Finally got round to making this and, man, it is DELICIOUS! I was missing basil so used an Italian seasoning blend, I also used TVP instead of lentils (thanks for the link to the recipe showing how much to use and how long to soak for), and I misread the garlic and didn’t add enough, but even with all that, it is amazing! I am impressed with myself as well as with the recipe, thank you!
Jisu
Hello,
What should I use instead of cashews? My daughter is allergic to cashews.
Thanks,
My Pure Plants
Hi Jisu, I am not sure whether you can sub cashews to anything else as they are the main ingredient of the alfredo sauce. Maybe you can try a tofu-based vegan ricotta recipe.
Leslie Cottle
I had a suggestion for Jisu. I hope you don’t mind me butting in! I’m just making the lentil lasagna right now and thought I’d throw my 2-8 “scents” in! One thing I’d like to add, in the lentil meatless sauce I also add about a third of a cup of well rinsed quinoa, (which I also sauté with the garlic, onions and later lentils, it tastes so much better!!) White beans ( or black or whatever is kicking around!) A very good helping of Kale and or spinach about 2 cups. Plus finely chopped carrots. If I had mushrooms, they would have definitely snuck in too! I make mine spicier than most but I’m a bit spicy anyway! If you like the spicier side of life, throw in some cayenne pepper, or crushed chili peppers, or fresh banana peppers or hot sauce but not recommended for kids!!
I make a nice, ‘usually’ simple white sauce with olive oil, minced fresh garlic, I like quite a bit but it’s entirely up to you!! Black pepper, Paprika, a bit of Oregano, a quick minute or 2 of Thyme, a pinch or 2 of sea salt and a secret ingredient or 2…stay tuned…
Now, the important part, non dairy milk that’s SAFE for your girl! Depending on how much sauce you need, a cup or a bit more. And if you need more sauce just double up on everything. Cashews aren’t officially in the nut family, perhaps a nutty second cousin, so is your daughter ok with almond milk..definitely nutty… which is my first choice or if not, oat milk or rice milk? Which ever you know for sure if safe for her, Mama knows best. And depending on your taste you can season with what ever else you like.
So, sauté up the garlic (but don’t over cook it) with a generous amount of olive oil (a few table spoons at least) in a pan on medium high. This is entirely up to you but while the pan is hot I sometimes splash in a dribble or two of white wine which really gives the sauce a nice taste and the high heat evaporates all the alcohol so you can still operate heavy machinery!! Then reduce heat to medium or a bit less, add milk, stirring relentlessly with a whisk. Then gently sprinkle whichever flour you use, just a little at a time and whisk like a crazed maniac to ensure you don’t get those dreaded flour lumps. You won’t need much. That will thicken it up but be careful you don’t end up with papier maché paste!! lol If too thick add some water or extra milk and continue whisking like a frantic fool after you’ve increased the heat just a smidge. You’ll want to see some bubbling, toil and troubling but not too much.
If you find the taste still too blah and you feel it needs a little su’um- su’um .. you could add more seasoning or maybe…if you’re feeling “saucy”…. a third-ish of a cup, depending on how much you’re making, of my secret weapon…..drum roll please… mushroom bullion. Sorry if that was anti climactic! (but I put that s**t in EVERYTHING!!!) The liquid is great or use a bullion cube crumbled in a cup and add boiling water or throw it in the microwave for a minute .5 and make sure it’s well blended before adding to the mix. Needless to say whisking still like a lunatic. It adds amazing flavour to whatever you’re cooking!! You may need to sprinkle a bit more flour if it’s too watery. And because I live life on the edge, I’d throw in some finely chopped mushrooms when no one was looking but be warned, your slightly boring virgin white sauce will indeed be a much more tantalizing off- beige mushroom sauce!! But really YUMMY!!! You could also add a bit of scallions in the sauté stage. I hope that helps, I’ve had nothing but rave reviews on my vegan lasagna and that’s usually from those stubborn carnivores who are convinced a day without dead flesh is not worth living!! My apologies to the flesh eaters, we still love you and hope you’ll see the plant based light soon!! Good luck and I hope you found this somewhat helpful even with the corn starchy jokes!! 🙂 Bon Appetite!!