Vegan Lentil Lasagna

❤️ 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

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Easy Vegan Lasagna with Lentil Bolognese

Nandor Barta

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.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Baking 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Servings 4 servings

Calories 1212kcal

Equipment

• Immersion hand blender with 20 fl oz container
• our Vitamix A2300
• Non-stick frying pan (10.5 inch / 26 cm)
• Oven-safe glass baking dish (8-inch / 20 cm)

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

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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.

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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.  

Nutrition

Nutrition Facts

Easy Vegan Lasagna with Lentil Bolognese

Amount Per Serving (1 serving)

Calories 1212 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Sodium 677mg29%

Potassium 2206mg63%

Carbohydrates 199g66%

Fiber 58g242%

Sugar 11g12%

Protein 56g112%

Vitamin A 745IU15%

Vitamin C 25mg30%

Calcium 242mg24%

Iron 17mg94%

* Percent Daily Values are based on a 2000 calorie diet.