Easy Vegan Lasagne

Lasagne is one of the dishes that you cook when you have plenty of time as it take a lot of time to prepare. But this easy vegan lasagne takes less time and it’s healthy, nutritious and delicious! It has lots of goodies – lentils, onions, red pepper, mushrooms, aubergine cooked with chopped tomato. I cooked this lasagne many times in the past and this time I added a bit of creamed coconut to add creamier flavour. It worked really well in this recipe!

To make this easy vegan lasagne

For the filling

1. Cook the vegetables in a frying pan until soft, add the vegetable stock and the parsley
2. Mix in the can of chopped tomato and mixed herbs
3. Add in the lentils and continue cooking for 5 minutes
4. Blend the lentil filling using an immersion blender, careful not to over blend!!

For the white sauce

1. Melt the margarine in a sauce pan and add the flour
2. When you get a ball shaped dough slowly start adding the soy milk while mixing with a whisk
3. When the sauce thickens, add the salt, nutritional yeast, creamed coconut (optional) and pepper. Stir and set aside.

For assembling

1. Spread a thin layer of white sauce on the bottom of a baking dish. Place 4 lasagne sheets over the thin layer of the white sauce.
2. Spread 1/3 of the lentil filling, then about 1/3 of the white sauce, then top with another layer of 4 lasagne sheets. Repeat these steps twice, but the second time you don’t have to top with a layer of noodles. Sprinkle the top with the vegan cheese.
3. I baked mine for 40 minutes but the baking time can vary depending on your lasagne sheets.
4. When it’s cooked, take out from the oven and leave to rest for at least 10 minutes before serving. It will cut nicely in portions after the rest. Sprinkle the top with some parsley (optional).

I used green lentils but you can use red lentils as well if that’s what you have. If using red lentils, you might not have to do blending as it could go very soft and mushy during the cooking process.

This easy vegan lasagne is perfect for a family meal or a meal with guests. If you have never made lasagne, I recommend you to try this recipe as it’s beginners friendly 🙂

Easy Vegan Lasagne

Delicious vegan lasagne recipe with simple ingredients

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Total Time 1 hr 20 mins

Course Main Course

Servings 6 people

Ingredients

  

For the lentil filling

• 1 tbsp oil for cooking
• 5 cloves garlic minced
• 2 medium onion chopped
• 1/2 large aubergine chopped or cut very small for aubergine haters!!
• 1 carrot chopped
• 10 medium button mushroom sliced
• 1/2 medium red pepper chopped
• a handful fresh parsley chopped
• 1 tsp dried mixed herbs
• 1 can chopped tomato
• 3 tbsp tomato puree
• 150 ml vegetable stock
• 400 g *cooked lentils I used green lentils
• 1/2 tsp salt
• 1/4 tsp black pepper

For the white sauce

• 4 tbsp vegan margarine
• 60 g plain flour
• 720 g soy milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp nutritional yeast
• 2 tbsp creamed coconut optional but it adds creamy flavour

For assembling

• 12 lasagne sheets ready to cook
• 100 g vegan cheese shredded or cut into small chunks
• 1 tbsp fresh parsley chopped small (optional)

Instructions

 

To make the lentil filling

• In the frying pan, heat the oil and cook the vegetables (from the garlic to the red pepper in the ingredients list) until soft and slightly caramelised.
• Add the parsley, mixed herbs and the can of chopped tomato, mix and cook for one minute. Pour in the vegetable stock and continue cooking for 1 minutes.
• Add the cooked lentils and cook for another 5 minutes on a low heat.
• *Blend the lentil filling using an immersion blender to get a thick consistency. Pulse little by little to not to over blend, we want a texture in the filling! Set aside.

To make the white sauce

• Melt the margarine in a sauce pan over a medium and add the flour, mix to combine until you get a ball shaped dough (it takes less than a minute).
• Pour 1/3 of the soy milk slowly, stirring with a whisk. When it's mixed well, pour the rest but slowly while stirring. If you end up having some lumps in the sauce and can't get rid of it, use an immersion blender to smoothen.
• When the sauce thickens, add the salt, nutritional yeast, creamed coconut (optional) and pepper. Stir and set aside.

To assemble

• Preheat the oven according to package directions. I cooked mine at 180°C (gas mark 5).
• Spread a thin layer of white sauce on the bottom of a baking dish. Place 4 lasagne sheets over the thin layer of the white sauce.
• Spread 1/3 of the lentil filling, then about 1/3 of the white sauce, then top with another layer of 4 lasagne sheets. Repeat these steps twice, but the second time you don’t have to top with a layer of noodles. Sprinkle the top with the vegan cheese.
• I baked mine for 40 minutes but the baking time can vary depending on your lasagne sheets.
• When it's cooked, take out from the oven and leave to rest for at least 10 minutes before serving. It will cut nicely in portions after the rest. Sprinkle the top with some parsley (optional).

Notes

*you can cook lentils from dry like I did or used a can of already cooked lentils. I used 190g dry green lentils and the amount became about 400g after it was cooked.

**If you are using red lentils which could be very soft and a bit mushy while cooking, then you might not have to blend the filling.