When it comes to comfort food, lasagna is hard to beat. The layers of tender pasta, hearty filling, and creamy sauce make it a meal that feels like a warm hug. But what if you’re vegan—or simply looking for a plant-based twist? That’s where Vegan Lentil Lasagna shines. It’s proof that you don’t need meat or dairy to create a dish that’s both satisfying and flavorful.
The Secret to Creaminess Without Dairy
One of the challenges of making a vegan lasagna is replicating the creamy texture of traditional béchamel sauce. Thankfully, plant-based milk and vegan butter step up to the plate. When combined with a simple roux, they create a silky béchamel that’s indistinguishable from the dairy-based version. For an extra cheesy vibe, a sprinkle of nutritional yeast or melted vegan mozzarella on top adds the perfect finishing touch.
Cooking Tips:
- Use no-boil lasagna sheets for convenience, or pre-cook traditional sheets to save time during assembly.
- Add layers of roasted vegetables like zucchini or eggplant for more texture and flavor.
- Let the lasagna rest before cutting to ensure clean slices and avoid messy layers.
Vegan Lentil Lasagna proves that plant-based eating doesn’t mean sacrificing comfort or flavor. It’s wholesome, hearty, and a guaranteed crowd-pleaser. Whether you’re vegan, vegetarian, or just looking to incorporate more plant-based meals into your life, this dish deserves a spot on your table.
So grab your apron and start layering—you’re about to create a meal that’s as nourishing as it is delicious!
Hearty Vegan Lentil Lasagna
Ingredients
For the Lentil Filling:
For the Vegan Béchamel Sauce:
For Assembly:
Instructions
Prepare the Lentil Filling:
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Cook lentils in a pot of boiling water for 20-25 minutes or until tender. Drain and set aside.
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Heat olive oil in a large pan. Sauté onion, garlic, carrot, and celery until softened.
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Stir in tomato paste, crushed tomatoes, basil, oregano, smoked paprika, and vegetable broth. Add cooked lentils and simmer for 15 minutes, stirring occasionally. Season with salt and pepper.
Make the Béchamel Sauce:
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Heat olive oil in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly.
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Gradually add plant-based milk while whisking to prevent lumps. Cook until the sauce thickens (about 5 minutes). Season with nutmeg, salt, and pepper.
Assemble the Lasagna:
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Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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Spread a thin layer of lentil filling on the bottom of the dish. Add a layer of lasagna sheets, followed by more lentil filling, fresh spinach (if using), and béchamel sauce. Repeat the layers, ending with a layer of béchamel sauce.
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Sprinkle vegan mozzarella or nutritional yeast on top, if desired.
Bake:
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Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Rest and Serve:
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Allow the lasagna to cool for 10-15 minutes before slicing. Serve warm with a side salad or garlic bread.
Note
- Master the Layers: A great lasagna is all about balance. Make sure each layer has just enough filling to hold everything together without overwhelming the dish.
- Use Fresh Herbs: While dried herbs work well, fresh basil and parsley take the flavor to the next level.
- Prep Ahead: You can assemble the lasagna a day in advance and bake it when ready. It’s a lifesaver for busy evenings or entertaining guests.
- Rest Before Slicing: After baking, let the lasagna rest for 10-15 minutes. This allows the layers to set, making it easier to cut neat slices.
