Vegan Lentil Lasagna Recipe
There are countless ways to make lasagna, but most classic versions include ricotta cheese, and some type of meat. For those who love the iconic dish, but don't eat meat, it can be difficult to find a truly satisfying vegan lasagna. Well, all of your meat- and dairy-free prayers have been answered with this vegan lentil lasagna recipe, courtesy of developer Catherine Brookes. "This dish is such a wholesome, comforting dinner that's great to make in a big batch, or serve to guests," Brookes says. "I love the texture that [the] lentils give in a lasagna!"
In case you didn't know, lentils are absolutely packed with nutrition, and they make for a perfectly protein-packed alternative to meat. According to Healthline, these little legumes are a great source of B vitamins, zinc, iron, and fiber. There are various types of lentils, and Brookes uses brown ones in this recipe, which will pack the very same heartiness of meat without, well, any actual meal. This vegan lentil lasagna is a great dinner option for vegans, vegetarians, and omnivores alike, so you can't go wrong serving this at a dinner party, or bringing it to a potluck.
Gather the ingredients for vegan lentil lasagna
There are quite a few ingredients that go into this lasagna, so a trip to the grocery store may be in order. Luckily, everything on this list is pretty easy to source. As for the vegetables, you'll need olive oil, a diced onion, a diced red bell pepper, minced garlic, a grated carrot, 2 cans of brown lentils (drained), and a can of chopped tomatoes. You'll also need vegetable broth, tomato purée, Worcestershire sauce, vegan butter, all-purpose (or gluten-free) flour, dairy-free milk, nutritional yeast, lasagna sheets, shredded vegan cheese (Brookes uses Violife brand, but you can use whichever is your favorite), and a bit of salt and pepper to taste.
Phew, that is a hefty list, but there is one ingredient that stands out above the rest: nutritional yeast. "The nutritional yeast helps to replicate that cheesy flavor, whilst keeping the dish vegan," Brookes explains.
Simmer the vegetables
Start by placing a large, high-sided pan on the stovetop over medium heat, then add in the olive oil. Next, add in both the diced onion and diced red pepper, and sautée until softened, about 6 to 8 minutes. Add the minced garlic, and sautée for just another minute.
Now, add the grated carrot, drained lentils, chopped tomatoes, tomato purée, Worcestershire sauce, and vegetable broth to the pan. Season to taste with salt and pepper, then stir it all up before leaving to simmer for 30 minutes.
Make the vegan white sauce
As your veggies simmer, you can get started on the vegan white sauce. Melt the butter in a small saucepan, then gradually whisk in the flour, until a consistent paste has formed. Now, gradually pour in the vegan milk, whisking as you do so. Continue to simmer and whisk, until all of the milk has been added, and the sauce has thickened. Finally, add in the nutritional yeast, and a bit of salt to taste.
Assemble, and bake the lasagna
Get your oven preheating to 350 F. Into a rectangular baking dish, start by spreading out about ⅓ of the vegetable mixture, then place lasagna sheets over top. Evenly spoon and spread the white sauce over the lasagna sheets, then repeat the process twice more, alternating lentils, lasagna sheets, then white sauce. Sprinkle the vegan shredded cheese on top of the last layer of white sauce, then place the whole dish into the oven, allowing it to bake for 40 minutes.
Serve this vegan lentil lasagna
Once the lasagna has finished baking, you can cut into it, and serve as desired. Optionally, you can sprinkle a little bit of fresh chopped parsley on top. "This lasagna is great served with steamed broccoli, green beans, or peas," Brookes shares. "Or, you could even add some garlic bread and salad on the side."
And, because this recipe yields an entire pan of lasagna, there's a good chance you'll have leftovers. "Leftovers should keep well in the fridge for up to 4 days," Brookes says. Whether you follow a vegan diet or not, this vegan lentil lasagna is the perfect warm, hearty meal for a busy weeknight.
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 2 15-ounce cans brown lentils, drained
- 1 15-ounce can chopped tomatoes
- 1 tablespoon tomato purée
- 1 teaspoon Worcestershire sauce
- ¾ cup vegetable broth
- Salt, to taste
- Pepper, to taste
- ⅓ cup vegan butter
- ⅔ cup all-purpose flour, or gluten-free flour
- 3 cups dairy-free milk
- ½ cup nutritional yeast
- 12 vegan lasagna sheets
- ⅔ cup shredded vegan cheese
- fresh parsley, for garnish
- Heat the olive oil in a large, high-sided frying pan on a medium setting. Add the onion and pepper, and fry until softened, about 6 to 8 minutes. Then, add the garlic, and fry for another minute.
- Add the grated carrot, lentils, chopped tomatoes, tomato purée, Worcestershire sauce, and vegetable broth. Season with salt and pepper to taste, stir well, and leave to simmer for 30 minutes.
- While the lentil mixture simmers, prepare the white sauce. Melt the vegan butter in a saucepan, then gradually add the flour, constantly stirring until a thick paste has formed.
- Gradually pour in the milk, whisking as you go. Simmer and whisk, until all of the milk has been added, and you have a thick sauce. Add the nutritional yeast and some salt to taste, and whisk until smooth.
- Preheat the oven to 350 F.
- To assemble the lasagna, spread about ⅓ of the ragu in the bottom of a large baking dish. Then, place lasagna sheets on top to cover. Next, spoon over some white sauce, and spread it out in an even layer over the lasagna sheets. Repeat this process 2 more times, layering ragu, lasagna sheets, then white sauce.
- Sprinkle the vegan cheese all over the top of the final white sauce layer. Bake the lasagna for 40 minutes. Serve with fresh chopped parsley on top if desired.