VEGAN LASAGNA RECIPE

VEGAN LASAGNA RECIPE

Traditional lasagna has been an important part of the Italian diet for many generations. This classic dish is made of meat, dairy, and eggs. However, making an absolutely delicious vegan alternative is possible. So, why not make vegan lasagna for dinner tonight?

LASAGNA SEASONINGS

When making the tomato sauce for this amazing recipe I wanted to use parsley, dried oregano, salt, and paprika as I love how well they go together. However, there are other aromatic and flavorful ingredients that you can add to this tomato sauce and you can even make a marinara sauce too. Check the following list with great vegan ingredients and make the best vegan lasagna recipe.

  • Freshly ground black pepper.
  • Italian seasoning.
  • Garlic powder.
  • Fennel seeds.
  • Fresh herbs: for example, basil, sage, rosemary, chives, etc.
  • Red pepper flakes.
  • Kosher salt.
  • Smoked paprika.
  • Nutritional yeast.
  • Lemon juice.
  • Tomato paste.
  • Marinara sauce.
Delicious, warm, and comforting vegan lasagna made with red lentils and mushrooms. This vegan recipe has bechamel and bolognese sauce meat, egg, and dairy-free!

LASAGNA ALTERNATIVE INGREDIENTS

To make the bechamel sauce, it has become easier to find vegan milk or plant-based alternatives and you won’t compromise on flavor, consistency, and texture compared to the traditional one. Furthermore, if you want to add cheese like the traditional lasagne with ricotta and chopped spinach, you can also find great vegan alternatives to the ricotta cheese.

Even though I didn’t use any cheese in this recipe, when you gratin your vegan lasagna you can also add vegan cheese that melts.

DAIRY-FREE MILK

  • Almond milk.
  • Cashew milk.
  • Soy milk.
  • Rice milk.
  • Oats milk.

DAIRY-FREE RICOTTA AND CHEESE

  • Vegan ricotta.
  • Vegan cheese sauce.
  • Tofu: such as tofu ricotta mixture/silken tofu/extra firm tofu.
  • Cream cheese (vegan).
  • Vegan mozzarella cheese.
  • Cashew ricotta.
  • Sour cream (vegan).
  • Vegan parmesan cheese.

VEGAN MEAT ALTERNATIVES

Red lentils and mushrooms are a great way to replace ground meat. Furthermore, you can use other vegan-friendly ingredients to make this lentil lasagna. In addition to this, you can not only replace the ingredients used to make this meatless lasagna, but also add them together with them, and no doubt you will get an amazing flavor as a result.

  • Green lentils.
  • Vegan meat: such as vegan ground meat.
  • Thinly sliced eggplant.
  • Yellow squash and butternut squash.
  • Nuts: for example chopped walnuts.
  • Chickpeas (then can be whole or mashed).

Lastly, you can also make this recipe gluten-free. For the pasta you can use gluten-free pasta and for the bechamel sauce you can replace the flour with cornstarch (the same quantity as the regular flour). I tried many times this potion with the bechamel sauce and the result was really good. Alternatively, you can use the gluten-free flour of your choice.

SERVING SUGGESTIONS

Although this is an amazing vegan lasagna that can be eaten on its own as a main dish, you can also serve this casserole dish together with other great side dishes. For example, this vegan lasagne can be served with a big green salad.

Delicious, warm, and comforting vegan lasagna made with red lentils and mushrooms. This vegan recipe has bechamel and bolognese sauce meat, egg, and dairy-free!

THIS VEGAN LASAGNA RECIPE GOES WELL WITH THE FOLLOWING:

VEGAN LASAGNA RECIPE

VEGAN LASAGNA RECIPE

Yield: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 25 minutes
Total Time: 1 hour 25 minutes

Delicious, warm, and comforting vegan lasagna made with red lentils and mushrooms. This vegan recipe has bechamel and bolognese sauce meat, egg, and dairy-free!

Ingredients

lasagna

  • 10 Lasagna sheets.
  • 1 Litre of water.
  • A pinch of salt.

tomato sauce

  • 1 Large onion.
  • 2 Garlic cloves.
  • 100 gr. of Dried red lentils.
  • 100 gr. of Mushrooms.
  • 1 Carrot.
  • 1 Celery stick.
  • 300 ml. of Tomato passata.
  • A pinch of Sodium bicarbonate.
  • ¼ Tsp. of Himalayan salts.
  • 1 Tsp. of Paprika.
  • ½ Tsp. of Oregano.
  • A handful of fresh parsley.

bechamel sauce

  • 3 Tbsp. of Olive oil.
  • 2 Garlic cloves.
  • 3 Tbsp. of Plain flour.
  • 300 ml. of Plant-based milk.
  • A pinch of salt.
  • ¼ Tsp. of Ground nutmeg.

Instructions

COOKING LASAGNA SHEETS

  1. Place a large pan on the stove at medium heat, pour 1 liter of water with a pinch of salt, and bring to a boil.
  2. Then, add two lasagna sheets at a time and cook them for around 10 minutes (check package instructions for best results).

TOMATO SAUCE

  1. Place a frying pan on the stove at medium heat.
  2. Peel and dice the garlic cloves and the onions. Add them to the frying pan together with a pinch of salt and some water (you can also use olive oil or vegetable broth). Cook them until soft and tender.
  3. In the meantime, clean and dice the mushrooms. Wash the red lentils until the water comes clean, then cook them in water.
  4. Once the onions and garlic cloves are cooked, add the mushrooms and red lentils. Stir well and cook for a couple of minutes.
  5. Pour the tomato passata and a pinch of Sodium bicarbonate* and stir well.
  6. Season to taste with ¼ tsp. of Himalayan salts, 1 tsp. of paprika, ½ tsp. of oregano, and a handful of fresh parsley (chopped). Stir to combine them.

BECHAMEL/WHITE SAUCE

  1. Place a frying pan on the stove at medium heat. Pour the olive oil and add the minced garlic cloves (peel them and cut them). Cook for a couple of minutes.
  2. Add the flour and mix well. Cook for another 2 minutes.
  3. Pour the milk gradually and stir constantly until you use all the milk and you get a creamy consistency.
  4. Season with salt and ground nutmeg.

ASSEMBLE AND BAKING

  1. Preheat the oven to 180 degrees C or 400 F.
  2. In a baking dish (I used a glass one), spread some tomato sauce, cover with the cooked lasagna noodles (sheets), and add one layer of tomato sauce. Then, cover again with more lasagna noodles (sheets) and more sauce. For this delicious recipe, I did 3 layers.
  3. On the final layer, you can add the remaining sauce and add the bechamel/white sauce.
  4. You can sprinkle some vegan cheese that melts, such as vegan mozzarella cheese.
  5. Place the baking dish in the center of the oven and bake for 25 minutes**.
  6. Then, remove the baking dish from the oven. With this recipe, I got 6 portions. Serve warm.

Notes

*This is optional, I use it to reduce the acidity of the tomato.

**If you are making this recipe in advance to enjoy later, get the baking dish all ready and let the vegan lasagna cool. Then cover with a film and keep refrigerated. Before consumption, remove the cover place the baking dish in a preheated oven, and bake.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 1155Total Fat 62gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 28gCholesterol 281mgSodium 2824mgCarbohydrates 73gFiber 10gSugar 25gProtein 78g

The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.

Did you make this recipe?

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