Who doesn’t love lasagna? I do! And it’s really easy to make a vegan version, I don’t know why I haven’t shared this recipe with you guys yet. Meat eaters will love this amazing dish and it’s perfect for especial occasions or for the weekends. Although it’s not a super healthy and light meal, it’s better than the traditional recipe because this is made with plant foods, yay!
You can see our vegan ragù or lentil bolognese in the picture below. I’ve already shared the recipe on the blog and it’s one of my all time favorite lentil recipes, you should give it a try.
Making lasagna at home is not difficult at all, but there are some steps you need to follow. We don’t usually share many step by step pictures, but as lasagna is not as simple as our recipes usually are, we’ve included a picture of the lentil bolognese and also you can see a photo of how we assembled the lasagna below.
I could eat lasagna every single day. I LOVE Italian food so much, even more than Spanish food because of its taste and also because Italian food is easier to veganized (unfortunately so many Spanish recipes don’t include veggies).
Hope you make and enjoy this vegan lasagna!
- We used Tofutti grated mozzarella cheese, but feel free to use any other store-bought vegan cheese you like, our vegan Parmesan cheese, nutritional yeast or just omit this ingredient.
- You can also use tomato sauce or fresh tomatoes instead of the canned chopped tomatoes.
- Add your favorite veggies, spices, herbs, etc.
- We used soy milk, but any other plant milk is okay. You can also use another type of flour, but maybe you’ll have to add more milk. Even if you use whole wheat flour as we did, maybe you’ll also need to add more or less milk if you use a different brand.
- 12 oven ready lasagna noodles (0.5 pounds or 250 g)
- 7 oz vegan cheese (200 g), we used Tofutti grated mozzarella style cheese
- 2 tbsp extra virgin olive oil
- 1 chopped onion
- 1 chopped celery stick
- 1 chopped carrot
- ¼ cup red wine (65 g), optional
- 2 14-ounce cans chopped tomatoes (800 g)
- 1 tbsp dried oregano
- ½ tsp sea salt
- Ground black pepper to taste
- 14 oz cooked or canned lentils (400 g), rinsed and drained
- 4 tbsp extra virgin olive oil
- ½ cup whole wheat flour (60 g)
- 2¾ cups unsweetened plant milk of your choice (690 g)
- 1 tsp sea salt
- ½ tsp ground nutmeg
- Ground black pepper to taste
- Heat the oil in a frying pan and cook the veggies (onion, celery and carrot) over medium-high heat until golden brown.
- Add the wine and cook for about 1 to 2 minutes over high heat or until the alcohol evaporates.
- Add the chopped tomatoes, oregano, salt and pepper, stir and cook over medium-high heat for about 5 to 10 minutes.
- Add the cooked or canned lentils and cook for another 5 minutes.
- Blend the lentil bolognese. We used an immersion blender to get a thick consistency, but you can also use a food processor or a blender. Don't over blend. Set aside.
- Heat the oil in a saucepan.
- Add the flour and cook over medium-high heat for about 1 to 2 minutes or until it starts to brown. Stir constantly.
- Pour the milk gently, stirring with a whisk. You can use cold or warm milk, it's up to you. I prefer to add milk at room temperature.
- When the sauce thickens, add the salt, nutmeg and pepper. Stir and set aside.
- We used oven ready lasagna noodles, but feel free to use any kind of lasagna noodles you want. Cook them according to package directions.
- Preheat the oven according to package directions. We preheat it to 390ºF or 200ºC.
- Spread a thin layer of white sauce on the bottom of a baking or casserole dish. Top with a layer of noodles (4 lasagna noodles).
- Spread a third of the lentil bolognese, then about a third of the white sauce, sprinkle a third of the cheese (see picture number 4) and then top with another layer of noodles (4 lasagna noodles). Repeat these steps twice, but the second time you don't have to top with a layer of noodles.
- We baked the lasagna at 390ºF or 200ºC for 30 minutes, but the temperature and the baking time can vary depending on your lasagna noodles.
- Remove from the oven and let rest for at least 10 minutes before cutting and serving.