Vegan Lentil Lasagna
The best vegan lentil lasagna with béchamel sauce - an absolute dream for all lasagna fans! Try this easy recipe and learn how to make vegan lasagna!
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Servings :
Calories : 546kcal
Ingredients
Lentil Bolognese
- 2 tbsp olive oil
- 1 onion minced
- 2 cloves garlic minced
- 2 carrots peeled & cut into small cubes
- 1 mild chili pepper optional, seeded & thinly sliced
- 2 bay leaves
- ½ cup (100 g) dry Puy lentils (French Green Lentils)
- ½ cup (120 ml) red wine
- 1 (28 ounce) can (800 g) diced tomatoes
- ½ cup (120 ml) water or vegetable broth
- 1 bunch fresh basil chopped
Dairy-Free Bechamel Sauce
- 2 ½ tbsp dairy-free butter
- 2 ½ tbsp all-purpose flour
- 2 cups (480 ml) unsweetened soy milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
Layer Lasagna
- 9 sheets no-boil lasagna noodles
- 1 cup (90 g) vegan cheese
Instructions
Lentil Bolognese
- Heat a large pot with olive oil over medium heat. Add onion, garlic, carrot, chili pepper, and bay leaves, sauté for 5 minutes until translucent and fragrant.
- Add the lentils and red wine. Leave to bubble and cook away (2-3 minutes).
- Stir in canned tomatoes, water, and fresh basil. Pop on the lid and let it simmer for 30 minutes, stirring occasionally. Season to taste with salt and black pepper.
Dairy-Free Bechamel Sauce
- Melt the dairy-free butter in a medium pot over medium heat. Add flour and stir constantly for 1 minute. Pour in soy milk and bring to a boil while whisking constantly. Reduce heat and let it simmer for approximately 10 minutes until thickened. Season with salt, pepper, and nutmeg.
Layer Lasagna
- Preheat oven to 390°F (200°C).
- Spread a thin layer of béchamel sauce in a baking dish (at least 11x7 inches or a little larger), followed by 3 sheets lasagna noodles. Spread about ⅓ of the lentil bolognese on top, followed by a layer of béchamel, and ⅓ of vegan cheese. Repeat layering two more times (pasta, lentil bolognese, béchamel sauce, vegan cheese).
- Bake in preheated oven for 30 minutes. Allow to sit for 5-10 minutes before cutting & serving.
Notes
- Keeps fresh for 3-4 days. Store it in an airtight container, or simply wrap the cold baking dish with plastic wrap (easiest to reheat), in the refrigerator.
- Reheat for 20 minutes in the preheated oven (395°F/200°C).
- Gluten-Free: Go for gluten-free lasagna sheets and use gluten-free flour to make the bechamel sauce.
- Lentils: I highly recommend purchasing Puy lentils to make this recipe. Can be substituted with green lentils.
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Nutrition
Calories: 546kcal | Carbohydrates: 64g | Protein: 17g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 646mg | Potassium: 477mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5565IU | Vitamin C: 22mg | Calcium: 212mg | Iron: 3mg