Dinner · Italian

Vegan Lasagna with Lentils and Spinach

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 12, 2026

This hearty vegan lasagna swaps ground meat for protein-packed lentils and a creamy dairy-free white sauce. It is layered with tender vegetables and spinach, then baked until bubbly and golden. Comfort food that just happens to be plant-based.

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Vegan Lasagna with Lentils and Spinach

Why you'll love this

  • Lentils give it a satisfying, meaty texture without any meat.
  • The dairy-free white sauce is creamy and comes together in minutes.
  • It is a crowd-pleasing make-ahead dinner.
  • Packed with vegetables and plant protein.

EveryDayMeal recipe

Vegan Lasagna with Lentils and Spinach

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 sprinkle ground coriander
  • 5 ounces fresh spinach
  • 10 lasagna sheets
  • 2 1/2 tablespoons vegan butter
  • 4 tablespoons all-purpose flour
  • 1 1/4 cups soy milk
  • 1 1/2 teaspoons mustard
  • 1 teaspoon vinegar
  • 1 vegetable stock cube (optional)

Equipment

  • Large pot
  • Saucepan
  • Whisk
  • 9 by 13 inch baking dish
  • Colander

Instructions

  1. Preheat your oven to 350 degrees F so it is hot and ready when the lasagna is assembled.
  2. Boil the carrot, onion, and zucchini in a pot of water for 5 to 7 minutes, until the pieces soften. Stir in the lentils and a crumbled stock cube if you want extra flavor, then bring to a gentle simmer. Keep cooking and stirring for about 20 minutes, until the lentils are tender and the mixture holds together. Sprinkle in the ground coriander.
  3. Blanch the spinach in a separate pan of simmering water for a minute or two, just until it wilts and turns bright green. Drain it well and set aside.
  4. Cook the lasagna sheets in boiling water according to the package, until just tender. Drain and lay them flat so they do not stick together.
  5. Make the white sauce: melt the vegan butter in a saucepan over medium heat, then whisk in the flour and cook for about a minute to lose the raw taste. Gradually pour in the soy milk while whisking, then add the mustard and vinegar. Keep stirring until the sauce thickens and turns smooth, about 3 to 4 minutes.
  6. Layer in a baking dish: spread some lentil mixture, add a layer of spinach, cover with lasagna sheets, then spoon over white sauce. Repeat the layers, finishing with white sauce on top.
  7. Bake for about 25 minutes, until the top is set and lightly golden and the edges bubble. Let it rest 10 minutes before slicing so the layers hold.

Tips from the kitchen

  • Let the lasagna rest at least 10 minutes after baking so each slice holds its shape instead of sliding apart.
  • If your white sauce turns lumpy, whisk hard or blend it smooth before layering.
  • Season the lentil mixture generously with salt and pepper; plant-based fillings need it.

Estimated nutrition per serving: 340 cal · 15g protein · 52g carbs · 8g fat

Make it your own

  • Swap the zucchini for diced mushrooms for a deeper, earthier flavor.
  • Add a layer of marinara between the lentils for a tomato-rich version.
  • Stir a handful of nutritional yeast into the white sauce for a cheesy taste.

Storing & make-ahead

Cover and refrigerate up to 4 days. Reheat individual portions in the microwave or warm the whole dish, covered with foil, in a 350 degree F oven until hot. It also freezes well for up to 2 months.

Good to know

Can I make this ahead?
Yes. Assemble it fully, cover, and refrigerate up to a day before baking. Add a few extra minutes to the bake time since it starts cold.
Do I need to pre-cook the lasagna sheets?
This recipe cooks them first, but if you use no-boil sheets you can skip that step and just add a splash more sauce so they soften in the oven.
What can I use instead of soy milk?
Any unsweetened plant milk works, such as oat or almond. Avoid sweetened or vanilla versions.
My lentils are still firm, what happened?
Lentils can stay firm if the water was too low or they were old. Add more liquid and simmer longer until tender before assembling.

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