Name: Vegan Lentil Lasagna
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Ingredients: 1 onion (medium) (peeled and chopped); 2 cloves garlic (peeled and minced, plus 1 whole clove for the white sauce); 1 1/2 cups brown lentils (cooked or use equivalent from a 15-oz can, drained); 14 oz chopped tomatoes (1 can); 5 oz tomato puree (sieved tomato sauce); 1 tsp sweet paprika; 2 tsp dried oregano; 2 tsp dried basil; salt and pepper (to taste, used in both sauces); 1/2 cup cashews (soaked in hot water for 5 minutes then drained); 1/2 cup dairy-free milk; 1 Tbsp nutritional yeast; 1/2 tsp nutmeg (optional, for white sauce); 12 lasagna pasta sheets; 7 oz dairy-free cheese (or vegan parmesan, or extra nutritional yeast for topping)

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This Vegan Lentil Lasagna is the kind of comforting, crowd-pleasing bake that becomes an instant favorite. Layers of tender lasagna sheets alternate with a robust, garlicky lentil tomato sauce and a creamy cashew “béchamel” that sets into a silky, sliceable topping. It’s earthy, tangy, and deeply satisfying without any dairy or animal products — perfect for weeknight dinners, potlucks, or an indulgent Sunday meal. The textures and flavors are familiar enough to please picky eaters, yet the plant-based twists bring something fresh to the table.

Why you’ll love this recipe

Simple, pantry-friendly ingredients: everyday staples like brown lentils, canned tomatoes, and cashews create layers of flavor.
Creamy without dairy: a cashew-based sauce stands in for traditional béchamel, giving richness and a smooth finish.
Make-ahead friendly: assemble the lasagna ahead of time and bake when ready — or freeze for later.
Comforting and balanced: protein from lentils pairs with a bright tomato base and herb-forward seasoning.

Ingredients

Use the exact quantities below when assembling the dish. The ingredient list here is the source of truth for the recipe directions.

1 Onion (medium)
2 cloves Garlic
1 + ½ cup Brown lentils canned (15-oz can) or cooked
14 oz Chopped tomatoes 1 can
5 oz Sieved tomato puree aka Tomato sauce
1 tsp Sweet paprika powder
2 tsp Oregano
2 tsp Basil
Salt and Pepper to taste
½ cup Cashew
½ cup Dairy-free milk
1 clove Garlic
1 Tbsp Nutritional yeast
½ tsp Nutmeg optional
Salt and Pepper to taste
12 Lasagna pasta sheets
7 oz Dairy-free cheese or vegan parmesan or more nutritional yeast

Equipment

Skillet or medium saucepan
Blender or high-speed food processor
9×13-inch baking dish (or similar)
Spatula, wooden spoon, and knife
Measuring cups and spoons

Prep tips

Rinse and drain the canned lentils, or have cooked brown lentils ready and drained.
Soak the cashews in hot water for 15–20 minutes if your blender isn’t high-speed; drain before blending.
If using dry lasagna sheets that require boiling, cook them according to package instructions; if they are no-boil sheets, you can layer them directly.
Mince garlic and chop the onion finely so they blend into the sauce and soften evenly while cooking.

Flavor profile and swaps

The lentil filling is savory with a tomato-forward base and warm herbs. Sweet paprika adds depth while oregano and basil keep it classic. The cashew cream brings a subtle nutty richness; if cashews are unavailable, try ½ cup silken tofu blended with dairy-free milk for a slightly different but still creamy result. For a cheesier finish, top with the 7 oz dairy-free cheese or sprinkle extra nutritional yeast.

Step-by-step directions

Follow these clear, ordered steps to build and bake your lasagna. The steps respect the ingredient amounts above and keep the original order of preparation while improving clarity.

Prepare the lentil tomato sauce.
1. Peel and finely chop 1 medium onion. Peel and mince 2 cloves of garlic.
2. Heat a skillet or medium saucepan over medium heat with a splash of oil (use a neutral oil you prefer).
3. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
4. Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown it.
5. Pour in 14 oz chopped tomatoes (one can) and 5 oz sieved tomato puree (tomato sauce). Stir to combine.
6. Add 1 tsp sweet paprika powder, 2 tsp oregano, 2 tsp basil, and salt and pepper to taste. Stir well so the spices distribute evenly.
7. Add 1 + ½ cup brown lentils (canned and drained, or pre-cooked). Stir to fold the lentils into the tomato mixture.
8. Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook for 8–10 minutes to meld the flavors and thicken slightly. Taste and adjust salt and pepper if needed.
Make the cashew cream.
1. If you haven’t already, soak ½ cup cashews in hot water for 15–20 minutes; drain before using (optional if you have a high-speed blender).
2. Place the drained cashews, ½ cup dairy-free milk, 1 clove garlic (peeled), 1 Tbsp nutritional yeast, ½ tsp nutmeg (optional), and salt and pepper to taste into a blender or food processor.
3. Blend until completely smooth and creamy. Scrape down the sides as needed and blend again so the texture is silky with no cashew bits remaining.
4. Taste and add more salt or nutritional yeast if you prefer a tangier, cheesier flavor.
Prepare the baking dish and lasagna sheets.
1. Preheat your oven to 375°F (190°C).
2. Lightly oil a 9×13-inch baking dish or use a parchment liner to prevent sticking.
3. If your lasagna sheets require pre-cooking, boil them according to the package instructions until al dente, then drain and separate so they don’t stick together. If using no-boil sheets, you can layer them dry, though they may benefit from a quick wetting to prevent dryness.
Assemble the lasagna.
1. Spread a thin layer (about 1/2 cup) of the lentil tomato sauce across the bottom of the prepared baking dish to prevent sticking.
2. Arrange 3 lasagna pasta sheets in a single layer over the sauce. Trim sheets if necessary to fit the dish.
3. Spoon about one-third of the lentil tomato sauce evenly over the pasta sheets, spreading it to the edges.
4. Drizzle or spoon roughly one-third of the cashew cream over the lentil layer and gently spread it with a spatula to cover.
5. Repeat the layering process twice more: 3 lasagna sheets, another third of the lentil sauce, and another third of the cashew cream; finish with a final layer of 3 lasagna sheets on top.
6. Spread the remaining lentil sauce over the top pasta layer, followed by the remaining cashew cream, smoothing it for an even finish.
7. Sprinkle 7 oz dairy-free cheese (or vegan parmesan or extra nutritional yeast) evenly over the top to give a golden, flavorful crust when baked.
Bake the lasagna.
1. Cover the baking dish loosely with foil (tenting it slightly so it doesn’t stick to the top layer).
2. Bake in the preheated oven at 375°F (190°C) for 25 minutes.
3. Remove the foil and bake for an additional 10–15 minutes until the top is bubbling and the dairy-free cheese is melted and lightly golden.
4. For a firmer slice, let the lasagna rest off the heat for 10–15 minutes before cutting. This helps the layers set and makes serving neater.

Serving suggestions

Serve slices hot with a simple green salad dressed in lemon and olive oil, or alongside roasted vegetables. A bright arugula or baby spinach salad with a mustardy vinaigrette cuts through the richness wonderfully. Leftovers reheat well in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for a quick single portion.

Make-ahead and storage

To assemble ahead: build the lasagna and refrigerate covered for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if the dish goes into the oven chilled.
To freeze: wrap the assembled, unbaked lasagna tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or increase bake time from frozen and cover until heated through.
Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat thoroughly before serving.

Tips for success

Use fully cooked lentils for the best texture. If using canned lentils, rinse and drain them well to remove excess sodium and can flavor.
Blend the cashew cream until totally smooth — tiny nut bits will break the creamy illusion and affect mouthfeel.
If your dairy-free cheese is very mild, add an extra tablespoon of nutritional yeast to the cashew cream for a punchier, cheesy note.
Let the lasagna rest after baking so the layers bind and slices come out cleanly.

Variations

Add sautéed mushrooms or grated carrots into the lentil sauce for extra vegetables and flavor complexity.
Stir a handful of chopped spinach into the lentil layer just before assembling to sneak in greens.
Swap the cashew cream for a blended white bean and dairy-free milk mixture for a budget-friendly, lower-fat topping.

Final thoughts

This Vegan Lentil Lasagna balances cozy familiarity with intentional plant-based ingredients. The tomato-lentil sauce brings hearty, savory depth while the cashew cream provides the lush mouthfeel we love in traditional lasagna. Whether you’re cooking for family, friends, or meal-prepping for the week, this recipe is satisfying, adaptable, and reliably delicious.

Ready to bake? Gather your onions, garlic, lentils, tomatoes, cashew cream components, lasagna sheets, and dairy-free cheese — then follow the step-by-step directions above for a show-stopping, comforting Vegan Lentil Lasagna.