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Vegan Lasagna

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! 
Course Entrées
Cuisine American, Italian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 servings
Calories 686kcal
Author Sina


  • 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


  • 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. 


  • 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. 


Calories: 686kcal | Carbohydrates: 105g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Sodium: 1195mg | Potassium: 1131mg | Fiber: 17g | Sugar: 15g | Vitamin A: 3331IU | Vitamin C: 27mg | Calcium: 152mg | Iron: 7mg