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5 from 4 votes

Red Lentil Vegan Lasagna

This easy vegan lasagna is gluten free, nut free and packed with plant protein. Great if you're looking for a healthy weeknight dinner with portions to spare!
Prep Time25 mins
Cook Time1 hr 25 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American, comfort food, gluten-free, healthy, Italian, vegan, vegetarian
Diet: Gluten Free, Vegan
Servings: 4 people


Cheese Sauce

  • 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
  • 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.

To assemble

  • 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).