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Homemade Vegan Lentil Lasagna photo

Vegan Lentil Lasagna

A hearty, dairy-free lasagna layered with a savory lentil ragu and creamy cashew white sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • Immersion hand blender (or blender/food processor)
  • Vitamix A2300 (or high-speed blender)
  • Oven-safe glass baking dish (8 x 8 inch / 20 x 20 cm or similar)
  • Mixing Bowl
  • Measuring cups and spoons
  • Saucepan or pot

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

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Soak the cashews in hot water for 5 minutes, then drain; alternatively simmer them for 5 minutes, then drain.
  • Heat a little olive oil in a non-stick frying pan over medium heat; add the chopped onion and cook until translucent and glossy, about 5 minutes.
  • Add the minced garlic (reserve one whole clove for the white sauce) and cook 1–2 minutes until fragrant.
  • Add the chopped tomatoes, tomato puree, sweet paprika, oregano, basil, salt, and pepper to the pan; simmer for about 5 minutes to combine flavors.
  • Stir in the cooked or drained canned lentils and cook 1–2 minutes to heat through; adjust seasoning to taste. This is your lentil bolognese ragu.
  • Make the cashew white sauce: in a blender or with an immersion blender, combine the soaked and drained cashews, the reserved whole garlic clove, dairy-free milk, nutritional yeast, nutmeg (if using), salt, and pepper; blend until smooth and creamy.
  • Spread a thin layer of lentil ragu on the bottom of your oven-safe dish to prevent sticking.
  • Assemble the lasagna in layers: place pasta sheets, then a layer of lentil ragu, then a layer of white cashew sauce. Repeat layering until ingredients are used; aim for the final top layer to be the white sauce.
  • Sprinkle the top with the dairy-free cheese, vegan parmesan, or extra nutritional yeast.
  • Bake in the preheated oven for 30 minutes until heated through and the top is lightly golden.
  • Let the lasagna rest a few minutes before slicing and serving.

Notes

  • TVP can be used as a meat-like alternative to lentils if preferred.
  • Cauliflower and walnut mince is a soy-free, whole-food swap that adds richness.
  • Mushrooms work combined with cauliflower and walnuts for better texture.
  • Tofu can be used but may be gooey if not prepared properly.
  • Quinoa or millet can add a minced texture but are much smaller than ground meat.