This easy vegan lasagna recipe is perfect for the whole family! It’s super comforting, incredibly delicious, and packed with fresh veggies and red lentils. You just have to try it!
Why This Recipe Works
I’m a huge fan of lasagna! Even before I became vegan it was one of my favorite dishes. Over the years, I’ve tried so many different vegan versions of lasagna and this one is still my favorite!
It’s packed with flavor, healthy and fresh ingredients, and lots of protein. The recipe takes a while to make, so it’s perfect for the weekend.
For the sauce I used a combination of red lentils, carrots, celery, and diced tomatoes. To give it the perfect flavor, I added a bit of soy sauce, tomato paste, Italian spices, and of course freshly chopped garlic and onion.
We often enjoy this lentil bolognese with pasta but it’s also a great base for a vegetarian lasagna. I added a bit of vegan sour cream in between the layers for extra flavor and creaminess.
It’s a great recipe to make for bigger crowds and it’s also a big hit with kids!
Besides, it freezes really well and you can easily make it ahead and store it in the fridge for later.
What Goes Into This Recipe:
- Tomatoes – I used canned diced tomatoes.
- Vegetable Broth – I used an organic, low sodium vegetable broth.
- Red Lentils – use dried lentils.
- Carrots & Celery
- Vegan Cheese – use your favorite vegan cheese shreds.
- Vegan Sour Cream – I used store-bought vegan sour cream, but you could also make cashew-based vegan sour cream at home (for example the one I used for my vegan tacos with lentil walnut meat).
- Lasagna Noodles – use whole wheat lasagna noodles for a healthier version or gluten-free ones if necessary.
- Soy Sauce – replace it with tamari for a gluten-free version.
- Spices – I used dried oregano and basil. You could also use an Italian spice blend.
- Red Wine – use a dry, vegan red wine.
How To Make This Recipe
1./2. Step: Cut the celery and the carrots into small pieces.
3. Step: In a large sauce pan, heat the olive oil over medium heat. Sauté the onion for about 2 minutes. Then add the garlic and cook it for another minute.
4. Step: Rinse the red lentils in a colander with cold water. Add the carrots and celery and cook for 3 more minutes.
5./6. Step: Stir in the red lentils and the tomato paste.
7./8. Step: After another minute, deglaze with red wine and allow to evaporate (this will take about 1 minute).
9. Step: Add the diced tomatoes and vegetable broth and let it simmer for about 15-20 minutes until the sauce is thick and the lentils are fairly soft and good to eat (they shouldn’t be too soft).
10. Step: Preheat the oven to 350 °F. Add a cup of the lentil bolognese sauce at the bottom of your casserole dish.
11. Step: Then add a layer of lasagna sheets, then again Bolognese sauce.
12. Step: Top it with some vegan sour cream.
13. Step: Continue with two more layers of sauce and lasagna sheets. Put the rest of the bolognese sauce on top.
14. Step: Sprinkle the lasagna with vegan cheese.
15. Step: Bake the lasagna for 30-35 minutes, depending on your oven.
16. Step: Enjoy with a green side salad.
Recipe Notes
- I used red wine for the lentil bolognese sauce. Please note that wine is not always strictly vegan as animal derived products are used in the production. However, there are many brands labeled as vegan these days, so keep an eye out for them.
- If you don’t want to use wine, you could replace it with the same amount of vegetable broth.
- I like to double the recipe for the lentil bolognese sauce and freeze it for later. It’s also great with spaghetti or other pasta.
FAQs:
How Long Does The Lasagna Last?
Properly stored in an airtight container in the fridge, the lasagna will last 3-5 days.
Can I Freeze It?
Yes, it freezes really well. You can either freeze it baked or unbaked.
I usually prefer to freeze it before it has been baked. Just let it thaw in the fridge overnight. On the next day bake it for 30-35 minutes at 350 °F.
If you’re freezing already baked lasagna, make sure to let it cool down completely before freezing it. Preheat your oven to 350 °F, cover the frozen lasagna with aluminium foil, and bake it fully covered for 30-40 minutes until it’s heated through and the vegan cheese has melted.
Can I Make This Recipe Gluten-Free?
To make this lasagna gluten-free, replace the soy sauce with tamari and use brown rice lasagna noodles instead of regular ones.
Related Recipes
- Vegetable Lasagna
- Vegan Pasta Bake
- Spaghetti with Lentil Bolognese
- Vegan Lasagne with Tofu Bolognese
- Vegan Bolognese
- Spaghetti with Vegan Meatballs
- Vegan Spaghetti with Chickpeas and Artichokes
I Love To Hear From You!
I hope you like this easy vegan lasagna recipe as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Lasagna
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 large carrot, cut into small pieces
- 2 stalks of celery, cut into small pieces
- 3/4 cup red lentils
- 3 tablespoons tomato paste
- 1/3 cup dry red wine (use a vegan brand)
- 2 cans diced tomatoes (14.5 oz each)
- 2 cups vegetable broth
- 1 teaspoon soy sauce
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup fresh basil, roughly chopped or torn
- salt
- black pepper
- 9 lasagna noodles
- 3/4 cup vegan sour cream
- 1 cup vegan cheese shreds
Instructions
- Cut the celery and the carrots into small pieces.
- In a large sauce pan, heat the olive oil over medium heat. Sauté the onion for about 2 minutes. Then add the garlic and cook it for another minute.
- Rinse the red lentils in a colander with cold water. Add the carrots and celery and cook for a further 3 minutes.
- Stir in the red lentils and the tomato paste.
- After another minute, deglaze with red wine and allow to evaporate (this will take about 1 minute).
- Add the diced tomatoes and vegetable broth and simmer for about 15-20 minutes until the sauce is thick and the lentils are fairly soft and good to eat (they shouldn’t be too soft).
- Preheat your oven to 350 °F. Add a cup of the lentil bolognese sauce at the bottom of your casserole dish.
- Then add a layer of lasagna sheets, then again Bolognese sauce.
- Top it with some vegan sour cream.
- Continue with two more layers of sauce and lasagna sheets. Put the rest of the bolognese sauce on top.
- Sprinkle the lasagna with vegan cheese.
- Bake the lasagna for 30-35 minutes, depending on your oven.
- Enjoy the lasagna with a green side salad.
Notes
- I used red wine for the lentil bolognese sauce. Please not that wine is not always strictly vegan as animal derived products are used in the production. However, there are many brands labeled as vegan these days, so keep an eye out for them.
- If you don't want to use wine, you could replace it with the same amount of vegetable broth.
- I like to double the recipe for the lentil bolognese sauce and freeze it for later. It's also great with spaghetti or other pasta.
- Properly stored in an airtight container in the fridge, the lasagna will last 3-5 days.
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