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Vegan Lentil Lasagna

A hearty, plant-based lasagna layered with a savory lentil bolognese and creamy cashew white sauce.
Prep Time30 minutes
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 1 onion (medium)
  • 2 cloves garlic
  • 1.5 cup brown lentils (canned or cooked) about one 15-oz can or equivalent cooked
  • 14 oz chopped tomatoes 1 can
  • 5 oz tomato puree (tomato sauce)
  • 1 tsp sweet paprika powder
  • 2 tsp oregano
  • 2 tsp basil
  • salt and pepper to taste
  • 1/2 cup cashews soaked
  • 1/2 cup dairy-free milk
  • 1 clove garlic (for white sauce) whole for blending
  • 1 Tbsp nutritional yeast
  • 1/2 tsp nutmeg optional
  • 12 lasagna pasta sheets
  • 7 oz dairy-free grated cheese or vegan parmesan or extra nutritional yeast

Instructions

  • Preheat the oven to 400°F (200°C).
  • Soak 1/2 cup cashews in hot water for 5 minutes, then drain; alternatively simmer them for 5 minutes, then drain.
  • Peel and finely chop the onion. Heat a little olive oil in a non-stick frying pan and cook the onion until glossy, about 4–5 minutes.
  • Add 2 cloves chopped garlic to the pan and cook 1–2 minutes until fragrant.
  • Stir in 14 oz chopped tomatoes, 5 oz tomato puree, 1 tsp paprika, 2 tsp oregano, 2 tsp basil, and salt and pepper to taste; simmer the sauce for about 5 minutes.
  • Add 1.5 cups brown lentils (canned or cooked) to the tomato sauce and cook 1–2 minutes to warm through; remove from heat.
  • Make the white (cashew) sauce: combine the drained soaked cashews, 1/2 cup dairy-free milk, 1 clove whole garlic, 1 Tbsp nutritional yeast, 1/2 tsp nutmeg (optional), and salt and pepper to taste in a blender or use an immersion blender until completely smooth and creamy.
  • Spoon a thin layer of the lentil bolognese into the bottom of the oven-safe dish to prevent sticking.
  • Assemble the lasagna in layers: place pasta sheets, then lentil bolognese, then cashew white sauce. Repeat layers to fill the dish—the recipe filled our 9 x 7 x 3 in dish with about 6 pasta layers, ending with a final layer of white sauce.
  • Sprinkle the top with 7 oz dairy-free grated cheese or vegan parmesan (or extra nutritional yeast).
  • Bake in the preheated oven for 30 minutes until hot and set, then remove and let rest a few minutes before slicing.

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • Blender or immersion hand blender
  • Oven-safe baking dish (approx. 9 x 7 x 3 in / 23 x 18 x 8 cm)
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Mixing Bowl

Notes

  • Soak cashews to make a very smooth white sauce.
  • Use canned lentils or equivalent cooked lentils interchangeably.
  • Layer amounts can be adjusted to fit your baking dish size.
  • Nutmeg in the white sauce is optional but adds warmth.
  • Spinach or flavored lasagna sheets may change the appearance but not the method.