We are so excited to finally share our vegan Lasagna, ideal for nights in with loved ones or friends.
Lasagna is arguably the most popular Italien dish there is, altered to different tastes worldwide and enjoyed by many. For years we’ve played with a vegan lasagna recipe, never quite finding what we were looking for. In this final version, the addition of lentils to the tomato filling helps to bulk out this meat-free recipe and the creamy white sauce combines beautifully to create that full lasagna taste.
Fulfilling, simple and hearty, this Vegan Lasagna recipe has become one of our household staples.
Preheat the oven to 180 degrees. Then, start by rinsing the red lentils under running water in a sieve. Drain well and add to a saucepan with clean water. Bring to the boil then simmer on a low heat for 20 minutes.
Whilst the lentils are cooking, prepare the Creamy Vegan Sauce. Combine all ingredients in a blender or smoothie maker, chopping the garlic into smaller pieces first.
Whilst the lentils finish cooking, also prepare the courgette and tomato slices. Chop into thin/medium slices ready for layering.
Once the lentils begin to soften, remove them from the heat and drain. In a bowl, combine the drained lentils with the other Lasagna Filling ingredients, remembering to chop the onions into cubes first. Then, roughly stir all the ingredients together.
In an ovenproof dish, you are now ready to start layering your ingredients.
LAYER 1: Begin with a thin layer of Lasagna Filling, using the back of a spoon to even the top.
LAYER 2: Then, place pasta sheets on top, ensuring they don't overlap and breaking sheets where necessary to cover as much surface as possible.
LAYER 3: Then, smother a layer of Creamy Vegan Sauce over the pasta sheets, using roughly half the mixture and using the back of a spoon again to make sure all pasta sheets are covered. The pasta sheets must be covered in liquid to avoid undercooking.
LAYER 4: Then, create a layer of sliced courgette, again avoiding overlapping, and not worrying about any gaps with this layer.
LAYER 5: Then, repeat layers 1-3 again including the Lasagna Filling, the pasta sheets and creamy Vegan Sauce.
When you get to the last creamy Vegan Sauce layer, pour any leftover Lasagna Filling on top, swirling gently together, ensuring again that all the pasta sheets are properly covered. Then, add the final layer of sliced tomatoes to your lasagna.
Bake the lasagna for around 30 minutes, then remove the dish temporarily to scatter the remaining Nutritional Yeast over the top. At this stage, if you prefer, you can instead use grated Vegan Cheese.
After 40 minutes in the oven, your Vegan Lasagna should be bubbling away and your topping should be crispy but not yet burnt.
Serve and enjoy!
Optional: Serve with vegan garlic bread and/or salad.
It's definitely better to have too much delicious sauce than to have a dry lasagna. Depending on the depth and shape of your oven proof dish, you may find you need more or less Lasagna Filling and Creamy Vegan Sauce in order to cover your ingredients. If you're short, simply make some more or for less hassle, add another can of chopped tomatoes.
You may also want to use the time whilst you wait for your lasagna to be cooked to create your own homemade vegan garlic bread! This is easily done with slices of either french stick or tiger bread, vegan butter, chopped garlic and parsley.