Vegan Lasagna

Vegan Lasagna

This Vegan Lasagna is a hearty, plant-based twist on the classic Italian favorite, combining tender vegetables and lentils with creamy vegan béchamel. Perfect for a comforting dinner, it offers layers of flavor that delight every bite.

Vegan

Prep Time

30 min

Cook Time

45 min

Servings

6

Lasagna has long been a cherished Italian dish, traditionally layered with meat, cheese, and tomato sauce. Our vegan adaptation honors this culinary heritage while offering a nutritious and animal-friendly alternative. The use of green and red lentils not only adds protein but also brings a satisfying texture and earthiness that complements the softened vegetables. Blanched spinach and freshly boiled vegetables create layers of vibrant flavor and color, making this dish as beautiful as it is delicious. The creamy vegan béchamel sauce, made from dairy-free butter and soya milk, is enriched with a hint of mustard and vinegar to add depth and a subtle tang, perfectly balancing the rich layers beneath. This hearty lasagna pairs wonderfully with a fresh green salad or crusty garlic bread, making it an ideal centerpiece for a family meal or a cozy dinner with friends. Whether you follow a plant-based diet or simply want to explore wholesome, meat-free meals, this lasagna offers an accessible and satisfying option. Its layers of textures and flavors celebrate the essence of comfort food while being mindful of health and sustainability.

Ingredients

  • 1 cup green red lentils
  • 1 Carrots
  • 1 onion
  • 1 small zucchini
  • sprinking coriander
  • 150 g spinach
  • 10 lasagne sheets
  • 35 g vegan butter
  • 4 tablespoon flour
  • 300 ml soya milk
  • 1.5 teaspoon mustard
  • 1 teaspoon vinegar

Instructions

1) Begin by preheating your oven to a warm 180 degrees Celsius, setting the stage for a perfect bake. 2) Gently boil the diced carrots, onion, zucchini, and coriander for 5 to 7 minutes until the vegetables soften just right. Introduce the green and red lentils along with a stock cube if you like extra depth, then simmer gently, stirring occasionally, until the lentils become tender—about 20 minutes. This slow simmer allows flavors to meld and results in a rich filling. 3) While the filling cooks, blanch the fresh spinach leaves in boiling water for just a few minutes until wilted and vibrant green. Remove and set aside to cool, preserving their delicate texture. 4) Fill your pan again with water and cook the lasagne sheets until al dente, following package instructions. Drain carefully so they don’t stick and set these aside, ready for layering. 5) To create the creamy vegan béchamel sauce, melt the vegan butter gently over medium heat. Stir in the flour and slowly whisk in the soya milk, mustard, and vinegar, cooking until the sauce thickens to a smooth, silky consistency. This tangy, luscious sauce will beautifully bind the layers together. 6) Now, assemble your lasagna: alternate layers of lentil-vegetable mixture, spinach, lasagne sheets, and béchamel sauce in a baking dish. Finish with a generous topping of béchamel. Cover loosely with foil to prevent drying during baking. 7) Bake in the preheated oven for approximately 25 minutes until bubbling and golden on top. Remove the foil in the last 5 minutes if you desire a lightly crisped surface. Tip: Allow the lasagna to rest for 10 minutes after baking; this aids slicing and enhances flavor melding. Serve with a crisp green salad and a glass of your favorite vegan red wine for a delightful meal.

Quick Info

Prep Time
30 min
Cook Time
45 min
Total Time
75 min
Servings
6

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