This easy vegan lasagna is gluten free, nut free and packed with protein. Great if you're looking for a healthy weeknight dinner with portions to spare!
There's something about Autumn (or Fall as my American and Canadian friends say!) that just makes me want to eat carbs. Particularly pasta bakes and lasagna.
Whether it's a creamy mushroom pasta dish or a hearty protein-packed lasagna, I am there for all things carby and love that cosy feeling that comes when you snuggle up with an oven-baked warming dinner.
And this Red Lentil Vegan Lasagna recipe is just that! Made with protein-rich 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.
We make it on repeat in this household and I promise you'll be addicted too!
Red Lentil Vegan Lasagna - Recipe Notes
Protein Packed & Cheap
My favourite thing about this recipe (aside from the fact it tastes delicious)? Hands down, its protein content. I'm a big fan of red lentils and love using them in my recipes because they're so cheap! If you're looking for a vegan weeknight dinner on a budget, this recipe is for you! They're also high in iron which makes them a winner in my book.
Allergen Free Vegan Lasagna
I also love that this lasagna is gluten free, nut free and of course totally dairy free. And if you don't have any lasagna noodles? No problem! You can use your favourite pasta instead by just mixing it into the tomato sauce (see recipe notes below).
Need to Make it Quicker?
If you're short on time and this recipe still looks a little long to you, scroll down to my recipe notes where I share a couple of tips to make it faster.
Vegan Lasagna FAQs
1) What are lasagna noodles?
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.
2) How many layers should my lasagna have?
Lasagnas typically have 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).
3) What vegan cheese should I use on my lasagna?
There are loads of brands of vegan cheese - some of my favourites include Daiya and Chao. Whichever you decide to use, it's best to go for a cheese that stretches and melts - both of the above brands do this.
4) Should I soak my lentils before making this vegan lasagna?
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.
Red Lentil Vegan Lasagna
- 2 cups unsweetened soy or coconut milk
- ¼ cup tapioca flour
- ¼ cup nutritional yeast
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- 2 tsp 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 tbsp dried mixed Italian herbs
- 6 (approx.) gluten free or regular lasagna sheets/noodles as needed (or you can use pasta - see notes)
- 1 cup vegan cheese shreds or slices
To make the cheese sauce
- In a medium saucepan on a low heat, combine all sauce ingredients (using a metal whisk to remove any lumps if needed).
- Heat the mixture for about 10 minutes, stirring frequently, until it thickens and resembles cheese sauce.
- Remove from the heat and set aside.
To make the filling
- Preheat your oven to 350°F/175°C.
- Heat the olive oil in a large saucepan on a medium heat. Add the diced onion and sauté for 5 minutes until soft, stirring regularly.
- Add garlic, zucchini and red pepper and sauté for a further 5 minutes, continuing to stir.
- Pour in the tomatoes, lentils, stock and dried herbs. Increase the heat to bring the mixture to a boil, then reduce the heat and cover with a lid.
- Simmer for about 20 minutes, or until the lentils are completely soft.
- Pour the tomato/lentil filling into a deep ovenproof dish (just enough to cover the bottom of the dish).
- Cover this with 3 of the lasagna sheets/noodles, and pour half the cheese sauce over these evenly. (If your cheese sauce has become too thick while you've been making the tomato/lentil filling, simply reheat it very gently or thin it out with a small amount of water.)
- Repeat the process, using all the remaining tomato/lentil filling, the remaining 3 lasagna sheets and the remaining cheese sauce.
- Sprinkle cheese shreds over the top, and cover the dish in foil.
- Bake for 15 minutes in the oven, remove the foil and bake for a further 15 minutes until cheese/cheese sauce is golden.
- Serve with your favourite salad for a hearty, protein-packed dinner!
- Soaking Lentils - To cut down on cooking time, soak your red lentils for a few hours prior to cooking (as little as 2 hours). This will reduce their cooking time on the stovetop and make them easier to digest!
- Lasagna Sheets - Don't have any lasagna sheets? No problem! You can use 2 cups regular or gluten free pasta instead to make it into a vegan pasta bake. Just mix it uncooked into the tomato/lentil filling and it will cook in the oven.
- Make it Faster - 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).
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!