Amazing Vegan Lasagna
A hearty, creamy, and vegan version of a traditional lasagna. This recipe will not disappoint.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4 people
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
- 2.5 24 oz jars of traditional pasta sauce or 48+ oz of homemade pasta sauce
For the Bechamel 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
- 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.