I think the picture alone is convincing enough, but this is the best lasagna I have ever made and eaten. I am still in disbelief that this is plant-based! This has layers of lentil “meat” filling, noodles, and creamy béchamel sauce. If this isn’t vegan comfort food, then I don’t know what is. My lasagna recipe has quickly become a cherished meal.
So I was never really a fan of lasagna, but I was really craving it about a month ago and thus my lasagna journey began. I started making vegan lasagna with tofu ricotta. While I like this in pasta bakes, it’s not my first choice in lasagna. It doesn’t have the creaminess I desire. I started looking at other variations. I came across Avant Garde Vegan’s recipe and that was such a great source of inspiration.
I never even thought about making a white sauce in place of ricotta. Now, there’s no turning back! One of the things I love about this is that it can be made as healthy or as unhealthy as you wish. You could do a vegetable filling and substitute gluten-free or whole wheat lasagna noodles. Or you can use meatless crumbles and add vegan cheese with the bechamel sauce. I usually go for something in the middle. I like to use wheat noodles, but I also add a generous amount of the white sauce and go for a lentil filling. I think it can be customized to any dietary need.
If you were to ask me to describe this in three phrases, I would say:
- Binge-worthy (I want to binge on this like I want to binge-watch Netflix).
This feels like you are eating at your favorite Italian restaurant. Also, this recipe is satisfying and filling. You definitely won’t be hungry again for a while (in a good way). I could give you more than three describing words, but I am trying to be respectful of your time. Another aspect I adore about this recipe is the simplicity of the ingredients. It does take quite a few ingredients, yet none of the components are hard to come across.
You Will Need These Ingredients:
- Lasagna noodles.
- Red onion.
- Italian seasoning.
- Pasta sauce.
- Minced garlic.
- Olive oil.
- Salt, pepper, and other preferred seasoning.
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You don’t need special equipment for this recipe. The main tools you will need are large sauce pans, kitchen utensils, a colander, and a rectangular baking dish. I started by making the lentil filling. I cooked the lentils and then set them aside for later. I sauteed the red onion, carrots, zucchini, and garlic. I added the lentils to the onion and garlic mixture. Then, I seasoned the lentils generously with an Italian seasoning mix. I turned the heat down to low and poured the sauce into the pan. * I like to make my own pasta sauce but for this recipe, store-bought sauce turned out tasting the same. Out of convenience, I would buy pre-made sauce and add seasoning to taste. I simmered this mixture until I was ready to assemble the dish. I cooked the lasagna noodles according to the package instructions. To ensure that the noodles didn’t stick together, I placed the cooked noodles on parchment paper. I greased the baking dish and put the lentil filling down first, then the white sauce, and the noodles on top and I repeated the process until all of the filling was used up. I baked it until the top was lightly browned. I feel like I have talked about this forever! Here is the recipe card you have been waiting for!
Amazing Vegan LasagnaCourse: Main DishCuisine: Italian, American, VeganDifficulty: Moderate
A hearty, creamy, and vegan version of a traditional lasagna. This recipe will not disappoint.
- For the Filling
1-2 tbsp olive oil for sauteing
1 heaping tbsp minced garlic
1/2 red onion, diced
1 medium carrot, chopped
1 medium zucchini, chopped
3 (15 oz ) cans of lentils or 3-4 cups dried lentils prepared
1 tsp sea salt
1 heaping tbsp italian seasoning
1/2 tsp dried rosemary
pinch black pepper (season to taste)
48+ oz pasta sauce
- For the Béchamel Sauce
4 cups soy milk
1/2 cup vegan margarine (like earth balance)
1/2 cup plain flour
1 tbsp nutritional yeast
1 tsp dried rosemary
1 tsp sea salt
1/2 tsp onion powder
pinch black pepper
season to taste
vegan cheese (optional)
1 package lasagna sheets
Salted water for boiling
- Bring at least 6 cups of water to a boil for lasagna noodles (follow package instructions). While the water is boiling, prepare lentil filling.
- Cook lentils and set aside for later. Chop the red onion, carrot, and zucchini. Place a large sauce pan over medium heat and throw in the chopped veggies. Add the olive oil and minced garlic. Cook until everything is soft. Put the lentils in the sauce pan and toss in the seasonings. Reduce the temperature to low and pour in the sauce. Start with two jars and add more sauce as needed.
- Simmer the sauce while the noodles are cooking, Once the noodles are soft, place them on parchment paper so they don’t stick together.
- To prepare the white sauce, melt margarine in a sauce pan. Create a roux with the flour. Stir together the flour and margarine and slowly add the milk to the sauce pan. Continue stirring over medium heat until a smooth creamy consistency forms. Add spices, nutritional yeast, and the optional cheese. Set aside.
- Preheat oven to 350 degrees Fahrenheit. Grease baking dish. Layer filling, sauce, and noodles. I started with the lentil filling at the bottom, then the bechamel sauce, and then the lasagna sheets. Repeat this until all of the ingredients are used up. The bechamel should be at the top when finished.
- Bake for 35 minutes, covered in foil. Remove from the oven and take off the foil. Bake for another 10 minutes uncovered. Let it cool, then serve and enjoy!
- You can use oven ready lasagna sheets or the kind you have to boil. Either one will work with this recipe.
- Lentils can be substituted with vegan meatless crumbles or mushrooms.
- Whole wheat or gluten-free lasagna sheets also work, but please read the package instructions before you begin.
- I cited a generous amount of sauce because the first time I made it I ran out. Start with two jars of sauce and see if you need more. The lentils tend to absorb a lot of sauce.
I know this post was really long, thank your for making it this far. I’m pretty passionate about this recipe and I hope you enjoy it as well! I’m making progress on my brunch Ebook and I hope to get it out very soon! Leave any questions or thoughts in the comment section and have a great weekend!