This recipe for rich, creamy vegan lentil lasagne is the ULTIMATE comfort food. Made using all regular ingredients that you know (no fake meat here!), and a ‘cheesy’ vegan béchamel, this is the hearty lasagne you expect but without the meat and dairy. Next time you’re craving lasagne, give this version a try, I know you’ll love it as much as I do.
⭐⭐⭐⭐⭐ this was a hit! super healthy and super tasty for all of us which rarely happens. thank you so much! x – jules
As part of developing a new recipe, I do a lot of research online and what I found while researching a vegan lasagne recipe was that SO MANY variations for vegan lasagne exist! Some would add a ton of vegetables to make the ‘meat sauce’, and some would simply use a meat alternative.
But the majority of them would have you make your own vegan cheeses like ricotta or mozzarella for the layering component (seriously props to whoever has time for this, it’s not me).
But what I found was that none of the ones I could find seemed to be a hearty, creamy, comforting lasagne that I know and love, but just happens to not contain meat or dairy. So that’s what this version is!
And let me tell you that my husband who is always skeptical when I mention a meat-free lasagne goes back for seconds, every single time.
If you’re looking for some vegan comfort food to indulge in, or just looking for a meatless Monday recipe that still feels rich and hearty and doesn’t make you feel like you’re missing out, then this is the recipe for you.
Key Ingredients
Don’t be put off by the length of this ingredient list. Most ingredients for this lentil lasagne should all feel really familiar and most will be pantry staples, and more importantly, all can be found easily at your local grocery store.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Swiss brown mushrooms – also known as cremini mushrooms. These are one half of what makes our tomato sauce rich and flavourful. You can use any mushrooms here but I find the swiss browns have more of an earthy flavour that really give the sauce that ‘meaty’ taste and texture.
- Brown lentils – just the ones from the can, the brown lentils will hold their shape while cooking again helping to give the sauce texture and earthy flavour. You can used dried but just cook/soak them as necessary first.
- Lasagne sheets (not pictured) – I use the dried ones as they are more cost effective and I can keep them in the cupboard, and have also used the gluten free ones with excellent results. You don’t need to pre-cook them, just layer them in and they’ll cook perfectly while baking. You can use fresh lasagne sheets if you want as well.
- Dairy free butter and flour – this makes your roux, or the base of the béchamel sauce. I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance.
- Oat milk – this is going to form the basis for our cheesy béchamel sauce. I love using oat milk as it’s super creamy and gives the sauce a velvety texture without adding any taste (like soy). Just be sure to balance out the flavour with salt as oat milk can taste quite sweet.
- Nutritional yeast – a must have pantry staple for anyone vegan or dairy free. Just like in my dairy free mac and cheese, it is essential for the rich, cheesy favour in this lasagne.
- Nutmeg – it’s not really an Italian béchamel without nutmeg. For the best flavour, please buy whole nutmeg and grate it directly into the sauce using a microplane. Yes ground nutmeg can be used, but freshly grated will change your life – it’s so good.
- Dairy free cheese – now I don’t always love processed vegan cheeses as I find they have a bit of an artificial taste, but I do like just a little bit sprinkled over the top of this lasagne before baking. Just remember not all vegan cheese are made equal so get one you know and love. You can also simply choose to leave this off and the lasagne will still be delicious.
You’ll Also Love: Vegan Enchiladas
Step-By-Step Instructions
If you’ve never made lasagne before then make sure to read through these steps fully before you begin. For more detailed instructions, make sure to read the recipe card at the bottom of this post.
Step 1: Heat the olive oil in a large, deep-sided frying pan over medium heat, then add the onion and garlic and sauté for a couple of minutes until soft. Add the diced mushrooms and continue to sauté until the mushrooms have reduced in size.
Step 2: Add the tomato paste, salt, oregano, and basil to the pan and stir to combine. Add the diced tomatoes, vegetable stock, and lentils and stir until well combined.
Step 3: Bring to a simmer and cook the sauce for about 30 minutes, or until it is very thick.
Step 4: While the lentil sauce is simmering, make the dairy free béchamel.
Step 5: Start assembling! Spread enough lentil tomato sauce to cover the base of a 20x27cm (10.5×7.5in) rectangular baking dish. Drizzle over about ⅔ cup of béchamel, then lay over a layer of lasagne sheets, cutting them to fit as needed.
Step 6: Repeat this layering process two more times, or until all of the lentil sauce is used. Finish with a final layer of lasagne sheets topped with the remaining béchamel and the vegan cheese.
Step 5: Bake for 30 minutes, or until the top is golden and the sauce is bubbling. Allow to cool slightly and scatter over fresh basil leaves.
Step 6: Cut into squares and serve!
👉Serving suggestion: Serve the lentil lasagne on it’s own or with a side of vegan garlic bread and a simple green salad or air fryer broccolini.
Storage Instructions
Leftover lasagne will keep in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm in the oven at 180°C (350°F) until heated through.
This vegetarian lasagne also freezes really well. Allow it to cool completely, then portion into individual serves and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
Yes! I love lasagne as a great option to make in advance. I like to fully cook the lasagne and then just cover with aluminium foil and place back in a low oven to reheat when ready to serve.
Yes! Lasagne is one of my favourite things to keep in the freezer for a quick and easy lunch or dinner. Freeze in individual portions and defrost in the fridge overnight or in the sink and then reheat either in the microwave or oven.
No. This recipe uses dried lasagne sheets that go in straight from the packet. Just make sure the ones you buy don’t require pre-cooking. Check the packet before you start.
Yes! Simply swap the plain flour for a gluten free plain flour and use gluten free lasagne sheets. Always check your other packaged ingredients to be safe.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan pasta recipes:
Lentil Bolognese
Dairy Free Mac and Cheese
Kale Pesto Pasta
Vegan Mushroom Stroganoff
Vegan Lentil Lasagne
Ingredients
For the lentil tomato sauce:
- 1 onion finely diced
- 2 cloves garlic finely diced
- 1 tablespoon olive oil
- 200 g (7 oz) swiss brown mushrooms/cremini mushrooms finely diced
- ¼ cup tomato paste
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 400 gram (14 oz) can diced tomatoes
- 1½ cups vegetable stock
- 420 gram (15 oz) can brown lentils rinsed and drained
For the vegan béchamel:
- 4 tablespoons vegan butter
- 3 tablespoons plain flour
- 1½-2 cups oat milk
- ½ cup nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon nutmeg freshly grated
To assemble:
- 9-12 dried lasagne sheets depending on the size of your sheets and dish
- ½ cup vegan cheese
- Fresh basil leaves optional to serve
Instructions
Make the Lentil Tomato Sauce:
- Heat the olive oil in a large, deep-sided frying pan over medium heat, then add the onion and garlic and sauté for a couple of minutes until soft.
- Add the diced mushrooms to the pan. Continue to sauté until the mushrooms have reduced in size and are soft and golden brown.
- Add the tomato paste, salt, oregano, and basil to the pan and stir to combine. Cook for a couple of minutes until the tomato paste has darkened slightly in colour.
- Add the diced tomatoes, vegetable stock, and lentils and stir until well combined. Bring to a simmer and cook for about 30 minutes, or until the sauce is very thick.
Make the Vegan Béchamel:
- While the lentil sauce is simmering, melt the vegan butter in a medium saucepan over medium heat. Add the flour and whisk continuously until a smooth paste forms.
- Add a small splash of oat milk and whisk until smooth. Continue adding oat milk a little at a time, whisking well after each addition, until the sauce is thick but drizzles off the whisk.
- Add the nutritional yeast, salt, and nutmeg and whisk until fully combined. If the sauce becomes too thick, add a splash more oat milk. Taste and adjust the salt and nutmeg as needed. Place a lid on the saucepan to prevent a skin from forming.
Assemble the Lasagne:
- Preheat your oven to 180°C (350°F). Spread enough lentil tomato sauce to cover the base of a 20x27cm (10.5×7.5in) rectangular baking dish. Drizzle over about ⅔ cup of béchamel, then lay over a layer of lasagne sheets, cutting them to fit as needed.
- Repeat this layering process two more times, or until all of the lentil sauce is used. Finish with a final layer of lasagne sheets topped with the remaining béchamel.
- Scatter over the vegan cheese and bake for 30 minutes, or until the top is golden and the sauce is bubbling.
- Remove from the oven and allow to cool slightly. Scatter over fresh basil leaves, then cut into squares and serve.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in January 2022 and has been updated in 2026 with new photos and more helpful information. The recipe remains the same.
Jules Hatfield says
This was a hit! I gave myself a bit of extra work though as I’d previously made a mushroom stock and only had dried brown lentils so got the stock out of the freezer to pre cook the dried lentils in it, then chopped up those mushrooms super small (to hide from my daughter) then did the onions, garlic etc in a separate saucepan and then added it to the lentils and cooked for a further 30 minutes to reduce the sauce. Anyway, super healthy and super tasty for all of us which rarely happens. Thank you so much! x
Sally says
So glad this recipe worked well for your family! Thanks Jules 🙂
Ann says
Curious if you’ve tried other plant milks? I’m going to try this tonight with either cashew or almond milk.
Sally says
Hi Ann, yes I’ve used almond, soy and oat all with similar results. The results can depend on the quality of the plant-based milk but mostly it should be ok. Let me know how you went!
Sarah says
Does this recipe require canned lentils, or could dry lentils work? If so, how would that change the recipe?
JC says
I used dry green lentils. I just cooked them separately and added them in.