Foolproof Vegan Lentil Lasagne

Vegan Lentil Lasagne

If you ask my OH what his ideal dinner is, there’s a 50/50 chance that he’ll say lasagne (the other option, by the way, is ‘pie’). There was a time when I didn’t really agree – shock horror – and while it’s still not my go-to dinner request, it’s definitely moved up the rankings. And it’s all thanks to sussing this easy vegan lentil lasagne recipe.

Vegan Lentil Lasagne

That sounds a bit like I’m tooting my horn, doesn’t it? But, seriously, I love this lasagne. I never consider any other recipe now when making a lasagne. It’s been scribbled down in my little notepad for at least a year, a few notes here and there as I’ve amended it with practice, and I finally got my act together to share with you. Everyone deserves to have a slice of this at least once in their life!

Vegan Lentil Lasagne

Why lasagne is a good idea

Speaking as someone who, as of right now, is subject to getting tired very easily (thanks, twins), I don’t take on making a ‘proper dinner’ lightly. If I’m going to make something other than a baked potato, or vegan sausages/scampi and homemade chips, then it needs to be a) good and b) feed us for longer than one night.

So, why is this vegan lentil lasagne a good idea?

  1. All those lentils – they’re high in fibre and protein
  2. Sneaky vegetables – chop up the vegetables extra small (and add more) for picky eaters
  3. Scalable – make enough to store some in the freezer
  4. Adaptable – skip making your own sauces if you don’t want to
  5. Extra ragu – I always have a little ragu left for an extra meal or two
Vegan Lentil Lasagne Vegan Lentil Lasagne


I mean, they’re just the headlines. I find something extremely comforting in the sight of a browned, bubbling, cheesy top. And that crisp sound as you slice through the top? Mouthwatering. It has that lovely, savoury smell that fills a room as well – the kind when someone walks in, the lift their head, have a little sniff and smile whilst asking what’s for dinner.


Vegan Lentil Lasagne

Everyone needs a recipe that never fails - and this is my easy, foolproof, failproof, family-approved vegan lentil lasagne recipe.

  • Prep: 40 minutes
  • Cook: 40 minutes
  • Total: 1 hour, 20 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 4-6


  • dry lasagne sheets
  • 1 courgette, sliced into rounds (optional)
  • 120g vegan cheese, grated
  • for the lentil ragu (makes a little more than you need)
  • 1 onion, diced
  • 3 cloves garlic, minced or finely chopped
  • 200g mushrooms, roughly chopped
  • 150g dry green lentils, rinsed
  • 150g dry red split lentils, rinsed
  • 500g tomato passata
  • 80ml water
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp + 1 tsp dried mixed herbs *
  • for the white sauce
  • 20g dairy free margarine
  • 25g plain flour
  • 360ml - 480ml (~1.5 - 2 cups) dairy free, unsweetened milk
  • ground nutmeg
  • salt & pepper


  1. Add a splash of water (or oil, if you prefer) to saucepan over a medium heat. Add the onion and sauté for a few minutes before adding the garlic. Continue to sauté until the onion is translucent and the garlic is fragrant. If you are using water, remember to add a splash whenever it starts to get dry.
  2. Add the remaining ingredients, stir well and simmer for about 30 minutes, stirring occasionally and adding more water if the mixture gets too dry.
  3. About 20 minutes in, preheat the oven to 200°C.
  4. While the lentil sauce is simmering, put a small saucepan over a low heat and melt the margarine. Add the flour and stir (it'll form a sort of dough) for a few minutes.
  5. Add the milk a few tablespoons at a time - you'll be tempted to add more but don't! - and whisk until smooth before adding a bit more milk and whisking again. Repeat until all the milk has been added and you have a smooth sauce.
  6. Bring to a boil, stirring constantly, then reduce the heat and simmer until it thickens.
  7. If you forgot, as I often do, preheat the oven now to 200°C!
  8. Now, it's time to get layering - grease a baking dish with a little oil, then add a small spoonful of the lentil mixture and spread it evenly so the base is just barely covered.
  9. Add a single layer of pasta sheets.
  10. Spread about 1/3 of the white sauce over the pasta.
  11. Add another layer of the lentil mixture - try not to make it too thick, or you won't get a sturdy lasagne at the end.
  12. Lay the courgette slices on top so you can't see the lentils any more - if you're not using courgette, just add another layer of pasta.
  13. Spread just less than a 1/3 of the white sauce over the courgette/pasta.
  14. Add another layer of lentil mixture.
  15. Add another layer of pasta.
  16. Pour over the remaining white sauce.
  17. Sprinkle the cheese on top.
  18. Place in the oven and bake for 40 minutes, or until the top is bubbling and golden.
  19. Remove from the oven and let the lasagne rest for 10 minutes before serving.


  • * You can buy premade mixed herbs, or mix up whatever you have. I use 1 tsp each of oregano, basil, rosemary and thyme
  • ** Any unsweetened, dairy free milk will do - I've used almond, cashew and soy. I've also used half water, half milk with no ill effects.

If you like pasta, you’ll probably like:

Easy, foolproof vegan lentil lasagne - the perfect dinner recipe for feeding a crowd!

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