Foolproof Vegan Lentil Lasagne

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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 Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes

Ingredients
  

  • 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 *

White sauce

  • 20 g dairy free margarine
  • 25 g plain flour
  • 360- 480 ml dairy free, unsweetened milk ~1½-2 cups
  • Pinch ground nutmeg
  • salt & pepper
 

Instructions
 

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!

Layering time!

  • 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.

Notes

  • * 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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