Vegan Lentil Lasagne

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.

Course Main Course

Cuisine Italian

Dietary & Allergen Dairy Free, Gluten Free Option, Nut Free, Vegan, Vegetarian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 432kcal

Author Sally

Equipment

Ingredients

For the lentil tomato sauce:

1 onion finely diced
2 cloves garlic finely diced
1 tablespoon olive oil
200 g swiss brown mushrooms/cremini mushrooms finely diced
¼ cup tomato paste
½ teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
400 gram can diced tomatoes
1½ cups vegetable stock
420 gram 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

US Customary - Metric

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 (10.5x7.5in) 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

Lasagne Sheets: The ones I use are suitable to be added straight to the dish without pre-cooking. Check the packet for instructions on how to use.

Gluten Free Option: This recipe can be easily made gluten free by using gluten free lasagne sheets and substituting 1-1 gluten free flour for the flour in the béchamel sauce.

Nutrition