This easy vegan red lentil lasagna is gluten free, nut free and packed with protein. Great if you're looking for a healthy weeknight dinner that makes loads of portions!
There's something about Autumn (or Fall as my American and Canadian friends say!) that just makes me want to eat carbs. Particularly creamy bowls of pasta and lasagna.
Whether it's a creamy mushroom pasta dish or a hearty protein-packed lasagna, I am there for all things carby.
I love that cosy feeling that comes when you snuggle up with an oven-baked warming dinner.
And this Vegan Lentil Lasagna recipe is just that!
Made with red lentils, Mediterranean vegetables, herby tomatoes and a homemade creamy cheese sauce (that takes less than 15 mins to make), this gluten free dish is the ideal warming dinner.
Plus, you'll have a portion or two left for lunch the next day.
My favourite thing about this recipe? Hands down, its high protein and iron content from the lentils. I'm a big fan of red lentils and love using them in lasagna because they're so cheap!
If you're looking for a vegan weeknight dinner on a budget, this recipe is for you!.
RED LENTIL LASAGNA - RECIPE NOTES
Allergen Free - I also love that this lasagna can be gluten free if you use brown rice or corn pasta (or any other gluten free pasat), nut free and of course totally dairy free.
Don't have lasagna noodles? No problem! You can use 2 cups of your favourite pasta instead by just mixing it into the tomato/lentil sauce and it will cook in the oven.
Need to Make it Quicker? - If you're short on time and this recipe still looks a little long to you, use pre-cooked lentils to cut down your stovetop cooking time by 10 minutes.
Just simmer the tomato/lentil mixture for 10 minutes instead of 20 as the veggies will finish cooking in the oven.
Soaking Lentils - To cut down on cooking time and to make the red lentils easier to digest, soak them for a few hours prior to cooking (as little as 2 hours). This will reduce their cooking time on the stovetop.
Check out my web story on how to make this Vegan Lasagna.
FAQS
Lasagna noodles are just a type of pasta use to make lasagna. Contrary to their name, they're not noodles! They're long, flat sheets that usually have slightly fluted or ribboned sides.
Lasagna typically has at least two layers, but it's up to you. In this recipe I've shown you how to make two layers, but you could make less if you wish (and if you're using pasta instead of lasagna sheets - see notes).
There are loads of brands of vegan cheese - some of my favourites include Daiya, Chao and Violife. Or you can make your own vegan mozzarella! Whichever you decide to use, it's best to go for a cheese that stretches and melts.
You absolutely don't have to. Personally, I find I digest lentils a lot better if I soak them for 2 hours or more prior to cooking (and it cuts down on their cooking time dramatically) so I like to, but it's definitely not essential to the recipe.
SIDE DISHES TO EAT WITH THIS LASAGNA:
Lentil Lasagna (Vegan)
Ingredients
Cheese Sauce
- 2 cups unsweetened soy or coconut milk
- ¼ cup tapioca flour
- ¼ cup nutritional yeast
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
Filling
- 2 teaspoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 1 large zucchini/courgette, chopped into 1cm cubes (about 2 cups)
- 1 large red bell pepper, chopped into 1cm cubes (about 1½ cups)
- 3 cups crushed tomatoes (just under one 800ml can)
- 1 cup uncooked red lentils
- 1½ cup vegetable stock (1 stock cube dissolved in 1½ cups boiling water)
- 2 tablespoon dried mixed Italian herbs
- 6 (approx.) gluten free or regular lasagna sheets/noodles as needed (or you can use pasta - see notes)
Topping
- 1 cup homemade vegan mozzarella or store-bought vegan cheese shreds
Instructions
To make cheese sauce
- Preheat oven to 350°F/175°C.
- In a medium saucepan on a low heat, combine all sauce ingredients (using a metal whisk to remove any lumps if needed).
To make filling
- Heat olive oil in a large saucepan on a medium heat. Add diced onion and sauté for 5 minutes until soft, stirring regularly.
- Add garlic, zucchini and red pepper and sauté a further 5 minutes, continuing to stir.
- Pour in tomatoes, lentils, stock and dried herbs. Increase heat to bring mixture to a boil, then reduce and cover with a lid. Simmer about 20 minutes, or until lentils are completely soft.
To assemble
- Pour lentil filling into a deep ovenproof dish (just enough to cover bottom of dish). Cover with 3 lasagna sheets/noodles, and pour half cheese sauce over these evenly. (If your cheese sauce has become too thick while you've been making the filling, reheat it very gently or thin it out with a small amount of water.)
- Repeat process, using all remaining lentil filling, 3 lasagna sheets and cheese sauce. Sprinkle cheese shreds on top, and cover dish in foil.
- Bake for 15 minutes in oven, remove foil and bake for a further 10 minutes until cheese sauce is golden. Serve alone or with your favourite salad for a hearty.
Notes
Nutritional information per serving
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
Follow Vancouver with Love on Instagram, Pinterest and Facebook!
Ann
Hi, I’m going to make this for my grand- daughter when she visits next month. I would like to know if i can freeze this pleas to cut down my workload on the day?
Elizabeth
Hi Ann, you can yes. I would freeze it prior to baking the lasagna, and do bear in mind you will likely need to bake it for a little longer to ensure it fully defrosts!
Trudy Post
Would cornstarch work in place of the tapioca flour?
Elizabeth
Hi Trudy, I haven't tried cornstarch in the cheese sauce and would be reticent to recommend as I don't know if it would work, but if you try it please let me know how it goes.
Trudy Post
Yes, cornstarch absolutely does work in place of tapioca flour.
Elizabeth
I SO appreciate you letting me know Trudy! SO happy that it worked for you. Now I need to try it myself.....