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lasagne slice being lifted from baking dish full of lasagne.
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4.84 from 30 votes

Vegan Lasagne

Delicious gluten-free & vegan lasagne that everyone will love!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 people
Author: James Wythe

Equipment

  • 1 Knife
  • 1 Chopping Board
  • 1 Blender
  • 1 large pot
  • 1 Baking tray
  • 1 grater

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
Metric - US Customary

Instructions

  • Pre heat your oven to 200C/390F. Meanwhile chop the mushrooms, tomatoes, onion and garlic
  • Now, heat a large pot with olive oil, garlic, onion, oregano, basil, tomatoes, mushrooms, blacks beans, lentils salt and pepper and fry for a few minutes
  • Now add the passata, generous pinch of salt and pepper and mix. Simmer for 15 minutes.
  • Meanwhile make the white sauce. Add all the white sauce ingredients into a small blender and blend until smooth
  • Simply layer up the lasagne how you like it (I go for tomato sauce, lasagne sheets, tomato sauce, white sauce, lasagne sheet and so on)
  • Finally grate over the vegan cheese and place in the oven at 200C/390F for 30-35 minutes

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool, store in an airtight container in the freezer for up to 3 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
Tip 1: Drain and rinse the tinned lentils and beans before adding. 
Tip 2: I would advise using my bechamel sauce as it adds so much flavour.
Tip 3: This recipe freezes really well so make extra for another day.

Nutrition

Calories: 508kcal | Carbohydrates: 59g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Fiber: 12g | Sugar: 8g