Vegan Lasagne Recipe Easy, Delicious, and Healthy Ideas

Lasagne is a classic comfort food beloved by many, and with this vegan lasagne recipe, you can enjoy all the rich flavors and satisfying textures without any animal products. Whether you’re a longtime vegan or just looking to explore plant-based meals, this recipe brings together fresh vegetables, hearty lentils, and creamy vegan béchamel to create a mouthwatering dish that will impress your family and friends.

Layered with tender pasta sheets and bursting with robust tomato sauce, this lasagne is both nutritious and indulgent.

What makes this recipe truly special is its balance of flavors and textures, from the savory lentil filling to the smooth, cheesy sauce made from cashews and plant milk. It’s perfect for cozy dinners or meal prepping for the week ahead.

Plus, it’s easy to customize with your favorite veggies or swap ingredients to suit your pantry. Ready to dive into a delicious vegan lasagne that everyone will love?

Let’s get started!

Why You’ll Love This Recipe

This vegan lasagne is a fantastic alternative to traditional lasagne that doesn’t compromise on taste or satisfaction. Here’s why:

• Rich, hearty layers: The combination of lentils and vegetables creates a filling, protein-packed base.
• Creamy vegan béchamel: Made without dairy, this sauce adds luscious creaminess and binds the dish beautifully.
• Flexible and customizable: Easily swap in your favorite seasonal vegetables or use gluten-free pasta to suit your needs.
• Perfect for meal prep: Make ahead and freeze for quick dinners on busy nights.
• Healthful ingredients: Packed with fiber, protein, and vitamins from wholesome plants.

Ingredients

• 12 lasagne sheets (use no-boil or regular)
• 1 cup dry green or brown lentils, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups fresh spinach, roughly chopped
• For the vegan béchamel sauce:
• 1 cup raw cashews, soaked for at least 4 hours
• 1 ½ cups unsweetened plant milk (almond, soy, oat)
• 2 tablespoons nutritional yeast
• 2 tablespoons all-purpose flour
• 2 tablespoons vegan butter or olive oil
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil, for sautéing

Equipment

• Large saucepan or pot
• Medium skillet
• Food processor or high-speed blender (for béchamel sauce)
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (for rinsing lentils)
• Knife and cutting board

Instructions

1. Cook the lentils: In a large saucepan, add rinsed lentils and 3 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and set aside.
2. Sauté the vegetables: Heat olive oil in a medium skillet over medium heat. Add chopped onion and garlic, sauté for 3-4 minutes until translucent and fragrant. Add diced carrots, zucchini, and bell pepper. Cook for another 7-8 minutes until vegetables are softened.
3. Make the tomato sauce: Stir in crushed tomatoes, tomato paste, dried oregano, and basil into the skillet with vegetables. Simmer for 10 minutes, seasoning with salt and pepper to taste. Add cooked lentils and chopped spinach, stir well and cook until spinach wilts. Remove from heat.
4. Prepare the vegan béchamel sauce: Drain soaked cashews and add them to a food processor with plant milk, nutritional yeast, flour, vegan butter (or oil), garlic powder, salt, and pepper. Blend until smooth and creamy. Transfer to a small saucepan and cook over low heat, stirring frequently, for 5-7 minutes until thickened. Remove from heat.
5. Preheat your oven: Set oven to 375°F (190°C).
6. Assemble the lasagne: Spread a thin layer of the lentil tomato sauce on the bottom of your baking dish. Place 3-4 lasagne sheets over the sauce (overlapping slightly if needed). Spread a third of the lentil mixture over the pasta, then drizzle a third of the béchamel sauce on top. Repeat layers two more times, finishing with béchamel sauce on top.
7. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes to brown the top. Let the lasagne cool for 10 minutes before slicing.

Tips & Variations

For a gluten-free option, swap traditional lasagne sheets with gluten-free pasta or use thinly sliced zucchini or eggplant as layers.

Feel free to add mushrooms or kale for extra flavor and nutrition.

Try making the béchamel sauce ahead of time and store it in the fridge for up to 3 days.

Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan lasagne pairs beautifully with a fresh green salad tossed in lemon vinaigrette or a simple garlic bread made with vegan butter and herbs. For a heartier meal, serve alongside roasted seasonal vegetables or steamed green beans.

For a festive occasion, consider pairing it with a vegan wine or sparkling water infused with fresh mint and citrus. Want to keep exploring plant-based Italian cuisine?

Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Best Italian Vegetarian Recipes for Delicious Meatless for more inspiration.

Conclusion

Crafting a delicious vegan lasagne is easier than you might think, and this recipe proves just that. With wholesome ingredients, easy-to-follow steps, and a creamy béchamel sauce that rivals traditional cheese, you’ll be enjoying a comforting, nutritious meal in no time.

Whether you’re cooking for family, friends, or meal prepping for the week, this dish brings warmth and satisfaction to the table.

Don’t be afraid to experiment with different veggies or add your favorite herbs to customize it your way. And if you loved this recipe, explore more exciting and flavorful plant-based dishes like our Peruvian Vegetable Recipes for Flavorful Healthy Meals or the sweet and moist Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking and bon appétit!

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