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This Vegan Lasagne layers a rich lentil, black bean and mushroom ragu with a creamy cashew white sauce, then bakes under a cheesy top until bubbling. It serves 6, freezes well and even my meat eating friends ask for seconds. For another crowd pleasing bake, try my Vegan Moussaka.
Vegan Lasagne at a Glance
James's tipMake sure every lasagne sheet is covered in sauce, especially the top layer. Sheets that poke out stay hard, so finish with a generous layer of white sauce.
Key ingredients
- Green lentils and black beans
- Passata
- Cashew white sauce
- Lasagne sheets
Why you'll love it
- About 580 kcal and 19g protein a portion
- No need to boil the sheets
- Make it a day ahead
Quick summary
This lasagne fries garlic, onion, herbs, mushrooms, tomatoes, black beans and green lentils, simmers them in passata for 15 minutes, then layers the sauce with lasagne sheets and a blended cashew white sauce. Grated cheese goes on top and it bakes for 30 to 35 minutes. It serves 6 and is about 580 kcal a portion.
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Why this recipe works
From the rich tomato ragu to the creamy cashew white sauce, this is the best veggie lasagne I make. It looks impressive, but it is very easy to put together, and it is proper comfort food on a cold evening.
The black beans and lentils give the sauce a hearty, meaty texture and plenty of protein. Layered with my Vegan White Sauce (Bechamel), which gives a creamy, cheesy flavour, it tastes just like the classic.
Looking for more comfort food? Try my Vegan Meatballs or 20 Minute Lentil Bolognese.
Ingredients to make The Best Vegan Lasagne
Tomato Sauce Ingredients
- Olive Oil: For frying the vegetables so they do not stick.
- Garlic Cloves: Crushed, for depth of flavour.
- Red Onion: Slightly sweeter than a white onion, but either works.
- Dried Oregano: A classic Italian herb for the ragu.
- Dried Basil: Adds a sweet, warm herb flavour.
- Mushrooms: Chopped, for extra veg and a savoury depth.
- Tomatoes: Fresh chopped tomatoes add sweetness to the sauce.
- Tinned Black Beans: Drained and rinsed. They give the sauce a meaty texture and add protein.
- Green Lentils: A drained tin of cooked lentils, for texture and protein. A crumbled vegetable stock cube stirred in adds even more flavour.
- Passata: One large jar (680g) makes a smooth, rich sauce.
White Sauce Ingredients
- Cashews: The base of the creamy white sauce. If you have any spare, use them in my Vegan Dauphinoise Potatoes.
- Nutritional Yeast: Gives the white sauce a cheesy flavour.
- Dried Basil: A teaspoon seasons the white sauce.
- Garlic Clove: Crushed, for flavour.
- Unsweetened Plant Milk: I use almond milk, but oat or soya milk work too.
- Olive Oil: A tablespoon makes the white sauce silky.
Extra Ingredients
- Lasagne Sheets: I use gluten free sheets, but regular or wholewheat sheets work just as well. There is no need to boil them first. I use 3 or 4 sheets a layer, depending on the size of the dish.
- Vegan Cheese: A grated vegan cheese that melts well, such as a mozzarella or cheddar style. Use half the amount for a lighter top (about 542 kcal a portion).
See recipe card for full information on ingredients and quantities.
Substitutions
- Tomato Sauce: In a rush, use a jar of ready made pasta sauce or my Cherry Tomato Pasta Sauce.
- Olive Oil: Any oil works, such as rapeseed or vegetable oil. You can also fry the vegetables in a splash of water.
- Red Onion: A white or brown onion works too.
- Garlic: Use 1 tsp garlic granules if you have no fresh garlic.
- Beans and Pulses: Swap the lentils or black beans for chickpeas, cannellini beans or a vegan mince.
- Nutritional Yeast: Swap for a little grated vegan cheese.
- Passata: Swap for 2 tins of chopped tomatoes and a tablespoon of tomato purée.
- Extra Veg: Add diced red pepper, courgette or a few handfuls of spinach to the ragu.
Variations
- Spicy: Add a pinch of chilli flakes or a little smoked paprika to the ragu.
- Deluxe: For extra depth, add a splash of soy sauce or a teaspoon of miso to the ragu, and scatter fresh basil over the top before serving.
- Kid Friendly: Blend the ragu for hidden veg, and serve it with garlic bread or my Easy Gluten Free Focaccia.
- Pasta Bake: Short on time? Stir the ragu and white sauce through cooked pasta instead, or try my Vegan Pasta Bake.
How to make The Best Vegan Lasagne
Step 1: Preheat the oven to 200°C fan (220°C conventional, gas 7).
Then chop the mushrooms, tomatoes, onion and garlic.
Step 2: Heat the olive oil in a large pan over a medium heat. Add the garlic, onion, oregano, basil, tomatoes, mushrooms, black beans and lentils, and fry for 3 to 4 minutes.
Step 3: Add the passata and a generous pinch of salt and pepper. Bring to a simmer and cook for 15 minutes, until the sauce is thick. A watery ragu makes a sloppy lasagne.
Step 4: While the sauce simmers, blend the white sauce ingredients until smooth. Do not overfill the blender; blend in two batches if it is small.
Step 5: Layer it up in a dish about 25cm square: tomato sauce, lasagne sheets, tomato sauce, white sauce, then sheets again, and so on. There is no need to boil the sheets first.
Step 6: Finish with a generous layer of white sauce, making sure every sheet is covered, so the top sheets soften in the oven.
Step 7: Grate the vegan cheese over the top and bake for 30 to 35 minutes, until golden and bubbling. Leave it to rest for 10 minutes so it slices cleanly, then serve with my Rocket Salad.
Hint: Line the dish with baking paper for an easy clean up, and bake it on a tray in case the sauce bubbles over.
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Reheat once, covered, in the oven or microwave until piping hot all the way through. To freeze, wrap portions well and freeze for up to 3 months, then defrost in the fridge overnight before reheating. For another freezer friendly bake, try my Vegan Mushroom Pie.
Recipe FAQs
No. Dried sheets cook in the oven as long as they are covered in sauce. If the top sheets stay hard, they were not fully covered, so finish with a generous layer of white sauce.
A tomato ragu made with lentils, black beans and mushrooms, a creamy white sauce made from blended cashews and plant milk, lasagne sheets and a grated vegan cheese on top.
Lentils and beans give a hearty, meaty texture, which is what I use here. Soya mince or a vegan mince also work; not all Quorn mince is vegan, so check the pack. The same lentil filling works in my Vegan Shepherd’s Pie.
A watery sauce, sheets that are not covered and cutting it straight from the oven. Simmer the ragu until thick, cover every sheet with sauce, and rest the lasagne for 10 minutes before slicing.
Yes. Assemble it, cover and keep it in the fridge for up to a day, then bake it for an extra 10 minutes or so, until piping hot in the middle.
Yes. Freeze it before or after baking, whole or in portions, for up to 3 months. Defrost in the fridge overnight, then bake or reheat until piping hot.
What to serve with Vegan Lasagne
I usually serve it with a crisp green salad drizzled with my Maple Dijon Dressing and a portion of Air Fryer Chips. If I am hosting a three course meal, dessert is always my Vegan Chocolate Tart.
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Vegan Lasagne
Equipment
Ingredients
Tomato Sauce Ingredients:
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 1 red onion, diced
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 100 g mushrooms , chopped
- 100 g tomatoes, chopped
- 1 can 400g tinned black beans, drained and rinsed
- 1 can 400g green lentils , drained and rinsed
- 680 g passata, 1 large glass jar
- 2 handfuls fresh spinach, (optional)
- salt & pepper
Vegan Bechamel Ingredients:
- 200 g cashews
- 4 tbsp nutritional yeast
- 1 tsp dried basil
- 1 garlic clove, crushed
- 2 pinches salt
- 4 pinches pepper
- 200 ml unsweetened plant milk, (I use almond)
- 1 tbsp olive oil
Extra ingredients
- 12 Lasagne Sheets, (I used gluten-free)
- 150 g vegan cheese
Instructions
- Preheat your oven to 200°C fan (220°C conventional, gas 7). Meanwhile, chop the mushrooms, tomatoes, onion and garlic.
- Heat a large pot with the olive oil, then add the garlic, onion, oregano, basil, tomatoes, mushrooms, black beans, lentils, salt and pepper and fry for 3 to 4 minutes.
- Add the passata and a generous pinch of salt and pepper and mix. Simmer for 15 minutes, until thick.
- Meanwhile, make the white sauce. Add all the white sauce ingredients to a small blender and blend until smooth (blend in two batches if your blender is small).
- Layer up the lasagne (I go for tomato sauce, lasagne sheets, tomato sauce, white sauce, lasagne sheets and so on), finishing with white sauce so every sheet is covered. No need to boil the sheets.
- Finally, grate over the vegan cheese and bake at 200°C fan (220°C conventional, gas 7) for 30 to 35 minutes, until golden and bubbling. Rest for 10 minutes before slicing.
Notes
Nutrition
Lovely lusciously gooey lasagne. I will be making this again.
Thanks so much Ali. Really pleased you love this recipe too 😛
Tried this recipe today, loved the easy method but after making the bechemel sauce I preped the dish , added the meat sauce turned around and my bechemel sauce was rising over the blender, saved most of it but am aware now to prepare first steps then follow with the bechemel.
Taking dish to street gathering in retirement village
Tonight, they should love it as I do. Thanks
I love James’ recipes. They’re so easy to follow, no faff or expensive ingredients. I’m Coeliac so I appreciate recipes that are gluten-free.
Thanks so much Bridget 🙂
This was so delicious and so easy! I prepped the components and cooked it the night before, serving it for lunch next day. My guests literally cleaned their plates! Highly recommend this for a special meal. I followed the recipe exactly, except for adding some sliced baked pumpkin, zuccini and capsicum into the layers which made it lovely and substantial. Thank you James, you are a genius with easy delicious vegan recipes.
Yay 🙂 thank you!
I would recommend this recipe for Vegans and non Vegans, it is delicious. I will definitely be making this again. This is the first time I have tried your recipes and I am now looking forward to trying many more.
Thanks so much Rosemary 🙂
Very easy to make and a great crowd-pleaser! Fab recipe!
Thanks so much Becky 🙂
Best vegan lasagna I have ever made! W
YAY! so pleased to hear that Michelle 🙂