By |Categories: Vegan Recipes|Last Updated: |

Here’s a delicious and hearty recipe for Vegan Lasagne, perfect for family dinners or meal prepping! This version layers creamy vegan béchamel, savory tomato-lentil sauce, and tender lasagne sheets for a rich, comforting meal. 🌱

Vegan Lasagne

Serves: 6–8
Prep Time: 25 minutes
Cook Time: 45–50 minutes

Ingredients

For the Tomato-Lentil Sauce:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) lentils, rinsed and drained (or 1 ½ cups cooked lentils)
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp chili flakes (optional)
  • Salt and pepper to taste

For the Vegan Béchamel:

  • 3 tbsp vegan butter (or olive oil)
  • 3 tbsp all-purpose flour (or gluten-free flour)
  • 2 ½ cups unsweetened plant-based milk (oat, soy, or almond)
  • 2 tbsp nutritional yeast
  • ½ tsp nutmeg
  • Salt and pepper to taste

For Assembly:

  • 9–12 lasagne sheets (use gluten-free if needed)
  • 2 cups fresh spinach or kale (optional)
  • 1 cup vegan cheese shreds (optional, for topping)
  • Fresh basil leaves (for garnish)

Instructions

Step 1: Make the Tomato-Lentil Sauce

  1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened, about 5–7 minutes.
  2. Stir in the tomato paste, cooking for 1 minute. Add the crushed tomatoes, lentils, dried basil, oregano, chili flakes (if using), salt, and pepper.
  3. Reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Set aside.

Step 2: Make the Vegan Béchamel

  1. In a medium saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
  2. Gradually pour in the plant-based milk, whisking continuously to avoid lumps.
  3. Add nutritional yeast, nutmeg, salt, and pepper. Cook for 5–7 minutes, stirring frequently, until the sauce thickens. Remove from heat.

Step 3: Assemble the Lasagne

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Spread a thin layer of the tomato-lentil sauce on the bottom of the dish. Top with a layer of lasagne sheets.
  3. Add a layer of the lentil sauce, followed by a layer of béchamel, and a handful of fresh spinach or kale (if using). Repeat the layers until all ingredients are used, finishing with a layer of béchamel.
  4. Sprinkle vegan cheese shreds on top if desired.

Step 4: Bake the Lasagne

  1. Cover the dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
  3. Let the lasagne cool for 10 minutes before slicing.

Serving Suggestions:

Garnish with fresh basil and serve with a simple green salad or garlic bread for a complete meal.

Tips & Variations:

  • Make it veggie-packed: Add sautéed mushrooms, zucchini, or roasted red peppers to the layers.
  • Gluten-free option: Use gluten-free lasagne sheets and flour in the béchamel sauce.
  • Meal prep: This lasagne freezes beautifully! Assemble ahead of time and bake when ready.

Enjoy this comforting and flavorful Vegan Lasagne!

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