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.
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!
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?
- All those lentils – they’re high in fibre and protein
- Sneaky vegetables – chop up the vegetables extra small (and add more) for picky eaters
- Scalable – make enough to store some in the freezer
- Adaptable – skip making your own sauces if you don’t want to
- Extra ragu – I always have a little ragu left for an extra meal or two
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
- 1 packet dry lasagne sheets
- 1 courgette, sliced into rounds (optional)
- 120 g vegan cheese grated
Lentil Ragu (makes a little extra)
- 1 onion diced
- 3 cloves garlic minced or finely chopped
- 200 g mushrooms roughly chopped
- 150 g dry green lentils rinsed
- 150 g dry red split lentils rinsed
- 500 g tomato passata
- 80 ml water
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp + 1 tsp dried mixed herbs *
- 20 g dairy free margarine
- 25 g plain flour
- 360- 480 ml dairy free, unsweetened milk ~1½-2 cups
- Pinch ground nutmeg
- salt & pepper
Make the lentil ragu
- 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.1 onion, 3 cloves garlic
- Add the remaining ragu ingredients, stir well and simmer for about 30 minutes, stirring occasionally and adding more water if the mixture gets too dry.200 g mushrooms, 150 g dry green lentils, 150 g dry red split lentils, 500 g tomato passata, 80 ml water, 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 tbsp + 1 tsp dried mixed herbs *, 2 tbsp tomato paste
- About 20 minutes in, preheat the oven to 200°C.
Make the white sauce
- 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.20 g dairy free margarine, 25 g plain flour
- 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.360- 480 ml dairy free, unsweetened milk
- Add the nutmeg, season with salt and pepper to taste.Pinch ground nutmeg, salt & pepper
- Bring to a boil, stirring constantly, then reduce the heat and simmer until it thickens.
- If you forgot, as I often do, preheat the oven now to 200°C!
- 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.
- Add a single layer of pasta sheets.1 packet dry lasagne sheets
- Spread about 1/3 of the white sauce over the pasta.
- 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.
- 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.1 courgette, sliced into rounds
- Spread just less than a 1/3 of the white sauce over the courgette/pasta.
- Add another layer of lentil mixture.
- Add another layer of pasta.
- Pour over the remaining white sauce.
- Sprinkle the cheese on top.120 g vegan cheese
- Place in the oven and bake for 40 minutes, or until the top is bubbling and golden.
- 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:
- Mum’s Cheesy, Creamy Vegan Lasagna
- 15-minute Hummus Pasta
- Spicy Lentil Pasta Sauce
- Delicious Vegan Mushroom & Lentil Bolognese