Healthy Vegan Lasagna Recipe for Easy Delicious Meals

Lasagna is a classic comfort food loved by many, but traditional recipes often rely on heavy cheeses and meats. If you’re looking for a lighter, plant-based alternative that doesn’t compromise on flavor, this healthy vegan lasagna recipe is perfect for you.

Packed with nutrient-rich vegetables, protein-packed lentils, and a creamy, dairy-free béchamel sauce, this dish is as satisfying as it is wholesome. Whether you’re vegan, vegetarian, or simply want to add more plants to your diet, this recipe offers a delicious and hearty meal that everyone will enjoy.

Layered with fresh herbs and a variety of vegetables, this lasagna is a beautiful blend of textures and flavors. Plus, it’s easy to make ahead and perfect for meal prep or family gatherings.

Dive into this recipe and discover how healthy can also be incredibly delicious!

Why You’ll Love This Recipe

This healthy vegan lasagna swaps out heavy dairy and meats for vibrant vegetables and plant-based proteins without losing the comforting essence of the classic dish. It’s:

• Nutritious: Loaded with fiber, vitamins, and minerals from fresh veggies and lentils.
• Protein-packed: Lentils and tofu-based béchamel provide satisfying plant protein.
• Dairy-free: Perfect for those with lactose intolerance or looking to avoid animal products.
• Flavorful: Fresh herbs, garlic, and a rich tomato sauce combine to create layers of taste.
• Versatile: Easily adaptable with your favorite vegetables or gluten-free noodles.

Ingredients

• 9-12 lasagna noodles (use gluten-free if preferred)
• 1 cup dried brown lentils, rinsed and drained
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 3 cups fresh spinach, roughly chopped
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• For the vegan béchamel sauce:
• 1/4 cup vegan butter or olive oil
• 1/4 cup all-purpose flour (or gluten-free flour)
• 3 cups unsweetened plant-based milk (almond, soy, or oat)
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup silken tofu, blended (optional for extra creaminess)
• Fresh basil and parsley for garnish

Equipment

• Large pot for boiling noodles
• Medium saucepan for lentils
• Large skillet or frying pan
• Medium saucepan for béchamel sauce
• 9×13 inch baking dish
• Wooden spoon or spatula
• Blender or food processor (optional, for béchamel)

Instructions

1. Cook the lentils: In a medium saucepan, combine lentils with 2 1/2 cups water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain any excess water and set aside.
2. Prepare the noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
3. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook for 3-4 minutes until fragrant and translucent. Add mushrooms, zucchini, and bell pepper. Sauté for another 6-7 minutes until softened. Stir in chopped spinach and cook until wilted. Season with salt, pepper, oregano, and basil.
4. Make the tomato sauce: Add crushed tomatoes and tomato paste to the skillet with the vegetables. Simmer for 10 minutes, stirring occasionally to thicken. Adjust seasoning if needed.
5. Prepare the vegan béchamel sauce: In a medium saucepan, melt vegan butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add plant-based milk, whisking to avoid lumps. Cook until sauce thickens, about 5-7 minutes. Remove from heat and stir in nutmeg, salt, pepper, and blended silken tofu if using for extra creaminess.
6. Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of tomato vegetable sauce on the bottom of the baking dish. Lay 3-4 noodles over the sauce. Spread half of the lentils over noodles, then half of the remaining tomato sauce. Pour a layer of béchamel sauce on top. Repeat layers once more, finishing with noodles topped with béchamel.
7. Bake: Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
8. Rest and serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and parsley.

Tips & Variations

For a gluten-free version, use gluten-free lasagna noodles and flour in the béchamel sauce.

Feel free to add other vegetables like eggplant, carrots, or kale to customize your lasagna.

Use pre-cooked lentils or canned lentils to reduce cooking time.

For a creamier béchamel, blend silken tofu or soaked cashews into the sauce. If you prefer a nuttier flavor, sprinkle nutritional yeast into the béchamel or tomato sauce layers.

For more creamy vegan sauces, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Nutrition Facts

Serving Suggestions

This vegan lasagna pairs beautifully with a fresh, crisp side salad or steamed green vegetables like broccoli or asparagus. Garlic bread made with vegan butter and herbs is also a fantastic accompaniment.

For a lighter meal, serve smaller portions alongside a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating.

To complete a hearty Italian-inspired meal, consider making a batch of our Vegan Bread Machine Recipe for Soft, Delicious Loaves to enjoy fresh bread on the side.

Conclusion

This healthy vegan lasagna recipe is a delightful way to enjoy a classic comfort food without the heaviness of traditional ingredients. By incorporating wholesome vegetables, protein-rich lentils, and a creamy plant-based béchamel, it satisfies both your taste buds and your nutritional needs.

Perfect for family dinners, meal prepping, or impressing guests with a plant-based masterpiece, this lasagna is proof that vegan cooking can be indulgent, nourishing, and easy. Give it a try and savor every bite of this wholesome, flavorful dish!

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