Vegan Lasagna

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.

You may also like these 6 benefits of going vegan.

About the Ingredients

When it comes to choosing ingredients for our Vegan Lasagna, we like to choose the items with the lowest carbon footprint and the least packaging waste.

Vegan Meal with The Natural Essex Girl

Red Lentils

Before choosing a plant-based diet, we had NEVER cooked with lentils before. When we got the first bag of dried lentils home, we didn’t know what to do with them. When it comes to lentils, or any other bean or pulse you aren’t used to cooking with ordinarily, don’t be put off. It’s easier than you might think to start cooking with new ingredients. Even if they sound odd at first, you’ll be surprised how quickly they might become a staple food in your vegan kitchen.

You can choose either green or red lentils but for this recipe, we prefer red lentils. They taste a little different to each other, but mainly our choice to include red lentils in our Vegan Lasagna is because of the colour. The red ones compliment our homemade lasagna sauce perfectly.

Lentils come in two forms. Either buy your lentils already cooked in a tin can for quickness – in this form they can be added to the recipe just to heat through for a few minutes only with no actual cooking required. Alternatively, buy dry red lentils that will need cooking first. These will usually be available in much larger quantities for a much lower price.


Discover all our favourite vegan products.

Cooked lentils are a great option because they come in recyclable tin cans but we normally like to buy dried lentils because they use far less packaging where bigger quantities are being sold together. You can decide which choice is probably better for the environment. Bear in mind that a bag of dried red lentils will last for a very long time whilst a can of lentils will do just one meal.

Black Pepper & Himalayan Salt

Salt and pepper are of course a winning combination. Used in pretty much every recipe in the world, we’re pretty confident you probably already have salt and pepper in your kitchen right now. But which types do you have?

We didn’t really know about the different types available before we started eating more naturally. Turns out, most cheap brands of course are not actually that great for you. When it comes to salt in particular, you should be super choosy about what you buy and put in your body.

Most table salts are not natural and can contain harmful chemicals – think of the brilliant white, super fine stuff. This type of salt is bad for you and should be avoided. However, naturally occurring salts are useful to your body and necessary in an important water-salt balance.

Choose salts like Maldon sea salt or the premium option, Himalayan salt. We always use Himalayan salt in all our vegan recipes. We use it in the exact same way we used to use table salt but it’s much better for our bodies.

When it comes to choosing pepper, again avoid the fine, dusty looking stuff and pick whole black peppercorns and use them in a refillable grinder. This provides the freshest taste as well as the best nutritional value to your body.

Print Recipe
Vegan Lasagna
Fulfilling, simple and hearty, this Vegan Lasagna recipe has become one of our household staples.
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
  1. If you are using dry lentils, start by cooking these off. Ideally, you want to leave the lentils to soak for an hour or two before cooking them. Place the lentils into a saucepan of water, bring to the boil, then leave to simmer for around 20 minutes.
  2. Combine the Alpro Soya Cream, nutritional yeast and finely chopped garlic in a blender to make your vegan white sauce. Pre heat the oven to 180'c.
  3. Chop the mushrooms, courgette and onion into small chunks. Combine in a mixing bowl with the chopped tomatoes, thyme, oregano, black pepper and Himalayan Salt. When the lentils have been on for 20 minutes, drain the water from them. Combine the lentils into the tomato mix to make your lasagna filling.
  4. In an oven proof dish, start layering your lasagna. We like to start with a tomato filling layer, then a layer of pasta, then finally a layer of vegan white sauce. Ensure the white sauce covers all of the pasta so that it cooks well. Use the back of a large spoon to move the sauce around to cover all the edges. Then, layer again, with tomato filling, pasta sheets and finally white sauce.
  5. When you've finished layering, slice the large tomatoes and place these on top of your lasagna. We also like to dust more nutritional yeast across the top too. Place in the oven for 40 minutes or until the top starts to golden.
Recipe Notes
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 Vegan White 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.

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