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.
Ingredients
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
Instructions
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.
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.
Meanwhile, cook lasagna noodles according to package instructions. Drain and lay flat to prevent sticking.
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.
Preheat oven to 400°F.
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.
Repeat layers with 3 more noodles, remaining lentil mixture, remaining cheese sauce, and another 2/3 cup vegan cheese.
Top with final 3 noodles, remaining marinara sauce, and remaining vegan cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10–15 minutes until bubbly.
- 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