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.
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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.
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.
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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.