Lasagna is a classic comfort food that brings people together around the dinner table. This Vegan Lentil Lasagna takes the beloved dish to new heights with wholesome ingredients and vibrant flavors. Packed with protein-rich lentils, zesty tomato sauce, and a creamy cashew layer, this dish is not only filling but also nutritious. Perfect for family gatherings or meal prep, it’s a crowd-pleaser that even non-vegans will love. Ready to dive into this delicious recipe? Let’s get started!

Why It’s Crowd-Pleasing

This Vegan Lentil Lasagna is the ultimate comfort food that appeals to everyone. The savory layers of lentils, rich tomato sauce, and creamy cashew filling create an indulgent experience without any dairy or meat. The combination of herbs like oregano and basil adds aromatic depth, while the nutritional yeast gives it a cheesy flavor. This dish is also a fantastic way to sneak in some vegetables and legumes into your diet, making it a healthy choice for the whole family. Whether you’re hosting a dinner party or just enjoying a cozy night in, this lasagna is sure to impress.

What You’ll Gather

1 medium Onion – finely chopped for a flavor base.
2 cloves Garlic – minced to enhance the dish’s aroma.
1 cup Brown lentils – canned (15-oz can) or cooked for protein and texture.
14 oz Chopped tomatoes – canned for a rich sauce.
5 oz Sieved tomato puree – aka Tomato sauce, for a smooth consistency.
1 tsp Sweet paprika powder – for a hint of sweetness and color.
2 tsp Oregano – a classic Italian herb.
2 tsp Basil – adds freshness to the dish.
Salt and Pepper – to taste.
1 cup Cashew – soaked for a creamy texture.
1 cup Dairy-free milk – to blend with the cashews.
1 clove Garlic – for the cashew layer.
1 Tbsp Nutritional yeast – gives a cheesy flavor.
½ tsp Nutmeg – optional, for warmth.
Salt and Pepper – to taste.
12 Lasagna pasta sheets – the base of your layers.
7 oz Dairy-free cheese – or vegan parmesan for topping.

Essential Tools for Success

Large Pot – for cooking the lentils and sauce.
Blender or Food Processor – to create a creamy cashew layer.
Baking Dish – a 9×13 inch dish works best for lasagna.
Wooden Spoon – for stirring the sauce and lentils.
Knife and Cutting Board – for chopping vegetables.

Cooking Vegan Lentil Lasagna: The Process

Step 1: Prepare the Lentil Filling

In a large pot, heat a splash of water over medium heat and add the chopped onion. Sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the canned brown lentils, chopped tomatoes, tomato puree, sweet paprika, oregano, basil, salt, and pepper. Stir to combine and let it simmer for about 10 minutes, allowing the flavors to meld.

Step 2: Make the Creamy Cashew Layer

While the lentil filling is simmering, prepare the cashew cream. Drain and rinse the soaked cashews and place them in a blender. Add the dairy-free milk, minced garlic, nutritional yeast, nutmeg (if using), salt, and pepper. Blend until smooth and creamy. You may need to add a bit more dairy-free milk to reach your desired consistency.

Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of the lentil filling at the bottom. Place three lasagna pasta sheets on top. Next, add a layer of the creamy cashew mixture followed by another layer of lentil filling. Repeat the layers until all ingredients are used, finishing with a layer of lentil filling on top. Sprinkle the dairy-free cheese over the final layer.

Step 4: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let it sit for about 10 minutes before slicing to allow the layers to set.

Texture-Safe Substitutions

Red Lentils – if you prefer a softer texture.
Spinach – for additional greens, add a layer of sautéed spinach between the pasta sheets.
Almond Milk – as an alternative to dairy-free milk.
Quinoa – can be used instead of lentils for a different protein source.

Don’t Do This

Don’t skip soaking the cashews – it’s essential for the creamy texture.
Avoid overcooking the lentils in the sauce; they should retain some texture.
Don’t skip the resting time after baking; it helps the lasagna hold its shape when sliced.
Be cautious with salt; remember that the tomato products and dairy-free cheese may already contain sodium.

Storing, Freezing & Reheating

Leftover Vegan Lentil Lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. It will keep well for up to 3 months. To reheat, simply bake in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions on high until hot.

Quick Questions

Can I use whole wheat lasagna noodles?

Absolutely! Whole wheat noodles add extra fiber and nutrition to your Vegan Lentil Lasagna.

How do I make the cashew cream nut-free?

You can substitute the cashews with silken tofu blended until smooth for a nut-free alternative.

What can I serve with this lasagna?

A simple side salad or roasted vegetables complements the lasagna beautifully. You could also serve garlic bread for an extra touch.

Can I add more vegetables?

Yes! Feel free to add layers of zucchini, mushrooms, or bell peppers for more flavor and texture. For a delicious mushroom alternative, check out Mushroom Lasagna.

Serve & Enjoy

Slice generous pieces of your Vegan Lentil Lasagna, and serve it warm, garnished with fresh basil or a sprinkle of nutritional yeast for that cheesy flavor. This dish is perfect for sharing with family and friends or enjoying as a comforting meal at home. With its hearty ingredients and rich flavors, Vegan Lentil Lasagna is sure to become a staple in your kitchen. Enjoy every delicious bite!

Share on Pinterest