Go Back
–+ servings
lasagne slice being lifted from baking dish full of lasagne.
Print Recipe
4.86 from 34 votes

Vegan Lasagne

A rich lentil, black bean and mushroom lasagne layered with a creamy cashew white sauce and a cheesy top. Serves 6 and freezes well.
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

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

  • 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

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: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, until piping hot.
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: 580kcal | Carbohydrates: 67g | Protein: 19g | Fat: 27g | Saturated Fat: 9g | Fiber: 12g | Sugar: 10g