Lentil Lasagna

If you think comfort food must include meat and dairy, this Lentil Lasagna is about to lovingly prove you wrong. Rich, cozy, and deeply satisfying, this plant-based beauty delivers all the classic lasagna vibes—without the heaviness. We’re talking tender noodles, hearty lentils, loads of veggies, a dreamy vegan cheese sauce, and that bubbling golden top that makes everyone hover near the oven.

Whether you’re cooking for a busy weeknight, meal-prepping for the week ahead, or feeding a table with mixed diets, this Lentil Lasagna checks every box. It’s filling, flavorful, and just fancy enough to make you feel like you really did something special… even if you were wearing yoga pants the whole time.

Grab your apron—Chef Omar’s got you covered.

Why You’ll Love This Lentil Lasagna

Let me count the ways (because this one deserves it):

• Hearty & satisfying thanks to protein-packed French lentils
• Totally plant-based, yet loved by vegans and non-vegans alike
• Perfect for meal prep—it tastes even better the next day
• Veggie-forward comfort food that doesn’t feel like “diet food”
• Crowd-friendly for potlucks, family dinners, or holidays

This Lentil Lasagna is the kind of recipe that quietly becomes a household favorite. One bite, and suddenly everyone’s asking for the recipe.

Ingredients You’ll Need

For the Lentil Veggie Filling

• 9 lasagna noodles
• 1 tbsp olive oil
• 2 carrots, diced
• 1 cup yellow onion, diced
• 1 zucchini, diced
• 3 garlic cloves, minced
• ½ cup French lentils (uncooked)
• 1 cup vegetable broth
• 14 oz canned tomato sauce
• 2½ cups marinara sauce, divided
• 1 cup water
• ⅓ cup fresh basil, chopped
• ½ tsp red pepper flakes
• Salt & pepper, to taste

For the Vegan Cheese / Béchamel Sauce

• 2 tbsp vegan butter
• 1½ tbsp flour
• 1 cup almond milk (or milk of choice)
• 1½ tbsp nutritional yeast
• ⅛ tsp garlic powder
• Salt & pepper, to taste

For Assembly

• 8 oz shredded vegan mozzarella or parmesan-style cheese

Step-by-Step: How to Make Lentil Lasagna

1. Build the Flavor Base

Heat olive oil in a large, deep skillet over medium heat. Add the carrots, onion, and zucchini. Sauté for about 7 minutes until soft and fragrant. Toss in the garlic and cook for 2 more minutes—your kitchen will already smell amazing.

2. Simmer the Lentils

Add lentils, vegetable broth, tomato sauce, ½ cup marinara, water, basil, red pepper flakes, salt, and pepper. Bring to a boil, then cover and simmer for 35–40 minutes, stirring occasionally, until the lentils are tender and the mixture is thick and hearty.

3. Cook the Noodles

While the lentils work their magic, boil lasagna noodles in salted water according to package directions. Drain and lay them flat on a clean surface so they don’t stick (or tear—lasagna drama is real).

4. Make the Creamy Vegan Cheese Sauce

In a small saucepan, melt vegan butter over medium heat. Whisk in flour for 30 seconds. Slowly pour in the milk, then add nutritional yeast, garlic powder, salt, and pepper. Simmer gently, stirring, until thick and silky. Remove from heat.

Preheat your oven to 400°F (204°C).

Let’s Assemble This Lentil Lasagna

Think of this as edible architecture—very forgiving architecture.

1. Spread 1 cup marinara on the bottom of a 9×13 baking dish.
2. Add 3 lasagna noodles.
3. Spread half the lentil mixture evenly.
4. Drizzle half the cheese sauce over top.
5. Sprinkle ⅔ cup shredded vegan cheese.

Repeat:

• 3 noodles
• Remaining lentil mixture
• Remaining cheese sauce
• ⅔ cup shredded cheese

Finish with:

• Final 3 noodles
• 1 cup marinara sauce
• Remaining shredded vegan cheese

Cover with foil and bake for 15 minutes. Remove foil and bake another 10–15 minutes, until bubbly and lightly golden.

Let it rest for 10 minutes before slicing. (I know it’s hard. Trust me.)

Chef Omar’s Cooking Tips

• Don’t rush the simmer. Lentils need time to soften and soak up flavor.
• Skip red lentils. They break down too much and turn mushy.
• Sauce looking thick? Add a splash of water or broth—lasagna likes moisture.
• Edges getting too brown? Tent loosely with foil near the end.

And remember: if your cheese sauce looks a little rebellious at first, keep whisking. It will behave.

A Little Story from My Kitchen

This Lentil Lasagna became a staple after one of those “friends just showed up hungry” nights. I threw it together with what I had, crossed my fingers, and hoped for the best. Silence at the table turned into second helpings—and then recipe requests. That’s when I knew this one was a keeper.

FAQs About Lentil Lasagna

Ready to Serve Up Some Comfort?

This Lentil Lasagna proves that plant-based comfort food can be just as rich, cozy, and satisfying as the classics—maybe even more so. It’s the kind of dish that brings people back to the table, forks in hand, asking for seconds.

So pour yourself something cozy, turn on your favorite playlist, and enjoy every layered, saucy, comforting bite. From my kitchen to yours—happy cooking!

More Cozy Dinners to Try Next

If this Lentil Lasagna hit the spot and you’re in the mood to keep the comfort going, these recipes are wonderful next stops. They’re all warm, satisfying, and perfect for those nights when you want something nourishing without a lot of fuss.

• Vegan Lentil Mushroom Stroganoff – Creamy, savory, and deeply comforting, this dish delivers the same hearty lentil goodness in a cozy skillet-style meal.
  Vegan Lentil Mushroom Stroganoff
• Red Lentil Casserole – A baked, family-friendly favorite that’s rich in flavor and perfect for meal prep or busy weeknights.
  Red Lentil Casserole
• Rich and Savory Lentil Bolognese – An Italian-inspired classic with bold, saucy flavors that’s lighter than lasagna but just as satisfying.
  Rich and Savory Lentil Bolognese
• Mediterranean Bean Salad – Fresh, herby, and full of texture, this is a lovely contrast to baked comfort dishes like Lentil Lasagna.
  Mediterranean Bean Salad
• Easy Lentil Lasagna – A simple and approachable take on lentil lasagna that’s fun to explore when you’re in the mood to compare styles or switch things up.
  Easy Lentil Lasagna

Whether you’re planning meals for the week or just gathering ideas, these cozy, lentil-forward dishes make it easy to keep delicious comfort food on the table.

Lentil Lasagna

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• Author: Omar
• Total Time: 2 hours
• Yield: 12 slices 1x
• Diet: Vegan

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Description

This Lentil Lasagna is a cozy, plant-based comfort dish made with hearty lentils, vegetables, rich tomato sauce, and a creamy vegan cheese layer. Perfect for family dinners, meal prep, or entertaining, it delivers classic lasagna flavor without the meat or dairy.

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Ingredients

Scale 1x2x3x

• 9 lasagna noodles

• 1 tbsp olive oil

• 2 carrots, diced

• 1 cup yellow onion, diced

• 1 zucchini, diced

• 3 garlic cloves, minced

• 1/2 cup French lentils, uncooked

• 1 cup vegetable broth

• 14 oz tomato sauce

• 2 1/2 cups marinara sauce, divided

• 1 cup water

• 1/3 cup fresh basil, chopped

• 1/2 tsp red pepper flakes

• Salt and pepper, to taste

• 8 oz shredded vegan mozzarella or vegan parmesan

Vegan Cheese Sauce

• 2 tbsp vegan butter

• 1 1/2 tbsp flour

• 1 cup almond milk or milk of choice

• 1 1/2 tbsp nutritional yeast

• 1/8 tsp garlic powder

• Salt and pepper, to taste

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add carrots, onion, and zucchini. Sauté for about 7 minutes until softened. Add garlic and cook for 2 minutes.

2. Add lentils, vegetable broth, tomato sauce, 1/2 cup marinara sauce, water, basil, red pepper flakes, salt, and pepper. Bring to a boil, then reduce to a simmer, cover, and cook for 35–40 minutes until lentils are tender.

3. Meanwhile, cook lasagna noodles according to package instructions. Drain and lay flat to prevent sticking.

4. Prepare the cheese sauce by melting vegan butter in a saucepan. Whisk in flour for 30 seconds, then slowly add milk, nutritional yeast, garlic powder, salt, and pepper. Simmer until thick and smooth. Remove from heat.

5. Preheat oven to 400°F.

6. Spread 1 cup marinara sauce in a 9×13 baking dish. Layer 3 noodles, half the lentil mixture, half the cheese sauce, and 2/3 cup vegan cheese.

7. Repeat layers with 3 more noodles, remaining lentil mixture, remaining cheese sauce, and another 2/3 cup vegan cheese.

8. Top with final 3 noodles, remaining marinara sauce, and remaining vegan cheese.

9. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10–15 minutes until bubbly.

10. Let rest 10 minutes before slicing and serving.

Notes

French lentils work best for texture; brown or green lentils may be substituted.

Do not use red lentils as they become too soft.

Letting the lasagna rest before slicing helps it hold its shape.

This dish tastes even better the next day.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner
• Method: Baked
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 233
• Sugar: 6 g
• Sodium: 651 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.01 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 11 g
• Cholesterol: 15 mg