Dinner · Italian

Vegan Lentil Lasagna

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · June 29, 2026

This hearty vegan lasagna stacks a savory lentil and vegetable filling with tender pasta sheets and a quick dairy-free white sauce. It comes together with pantry staples and feeds a crowd, making it a great make-ahead dinner. Even non-vegans go back for seconds.

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Vegan Lentil Lasagna

Why you'll love this

  • Completely plant based but rich and satisfying.
  • Uses budget-friendly lentils and everyday veg.
  • Great for meal prep and freezes well.
  • Crowd-pleasing comfort food everyone enjoys.

EveryDayMeal recipe

Vegan Lentil Lasagna

Prep
20m
Cook
50m
Total
70m
Serves
6
Level
Medium

Ingredients

  • 1 cup green or red lentils
  • 1 carrot, diced
  • 1 onion, diced
  • 1 small zucchini, diced
  • a sprinkling ground coriander
  • 150g spinach
  • 10 lasagne sheets
  • 35g vegan butter
  • 4 tablespoons flour
  • 300ml soya milk
  • 1.5 teaspoons mustard
  • 1 teaspoon vinegar
  • 1 vegetable stock cube (optional)

Equipment

  • Large pot
  • Saucepan
  • Whisk
  • Baking dish
  • Colander

Instructions

  1. Heat your oven to 180C (350F) so it is fully up to temperature when the lasagna is ready to bake.
  2. Add the diced carrot, onion, and zucchini to a pot of water and boil for 5 to 7 minutes until they soften and turn fragrant, which builds the base flavor of the filling.
  3. Stir in the lentils, a sprinkle of coriander, and a stock cube if you like, then bring to a gentle simmer. Cook and stir for about 20 minutes until the lentils are soft and the mixture holds together, not watery.
  4. Blanch the spinach in a little water for a couple of minutes until just wilted and bright green, then drain and set aside to fold in later.
  5. Top up the pot with water and cook the lasagne sheets until tender but still slightly firm, then drain and lay them flat so they do not stick together.
  6. Make the white sauce: melt the vegan butter in a saucepan, whisk in the flour, and cook for a minute until it smells nutty. Gradually pour in the soya milk while whisking, then add the mustard and vinegar and stir until smooth and thickened, about 3 to 4 minutes.
  7. Layer the lasagna in a baking dish: start with a little sauce, then alternate pasta sheets, lentil filling, spinach, and white sauce, finishing with sauce on top so it browns nicely.
  8. Bake for about 25 minutes until the top is golden and the edges are bubbling, then let it rest 10 minutes before slicing so it holds its shape.

Tips from the kitchen

  • Let the lasagna rest before cutting so the layers set and slices stay neat.
  • Season the lentil filling generously with salt, the stock cube helps a lot here.
  • Drain the spinach well and squeeze out excess water so the lasagna is not soggy.

Estimated nutrition per serving: 380 cal · 18g protein · 58g carbs · 10g fat

Make it your own

  • Swap soya milk for oat or almond milk in the white sauce.
  • Add a layer of vegan cheese or nutritional yeast on top for extra savor.
  • Stir crushed tomatoes into the lentils for a classic red-sauce twist.

Storing & make-ahead

Keep covered in the fridge for up to 4 days. Reheat individual portions in the microwave or oven until hot through. To freeze, wrap tightly and store up to 3 months, then thaw overnight before reheating.

Good to know

Which lentils work best?
Green lentils hold their shape for a sturdier filling, while red lentils break down softer. Both work, just adjust cooking time.
Can I make this ahead?
Yes. Assemble it fully, cover, and refrigerate up to a day before baking. Add 5 to 10 minutes to the bake time if cooking from cold.
My white sauce is lumpy, what happened?
Add the soya milk gradually while whisking constantly. If lumps form, just whisk hard or push it through a sieve.
Do I need no-boil lasagne sheets?
This recipe uses regular sheets boiled first. If you use no-boil sheets, skip boiling and make sure they are well covered with sauce.

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