Vegan Lentil Veggie Lasagna!
Are you looking for a healthier take on vegan lasagna? This Vegan Lentil Veggie Lasagna is loaded with veggies and uses homemade nut-based cheese substitutes instead of processed vegan cheeses. I use a cashew cream sauce with chopped spinach to layer in between noodles, and an almond-based parmesan cheese for a golden and crispy topping.
This lasagna is hearty and flavourful. It features a mushroom lentil bolognese sauce, creamy cashew cheese sauce with spinach, brown rice noodles, zucchini layers, and a crispy almond parmesan cheese topping. It’s loaded with protein from the lentils, cashews, almonds, and nutritional yeast, and is made naturally gluten-free from the brown rice noodles. You can use any noodles of choice here. This lasagna is filling and satisfying. It’s my new favourite lasagna recipe!
Try my older lasagna recipe with a tofu ricotta here.
For more pasta recipes, try my Mac and Cheese, Creamy Chipotle Pasta, or Spaghetti Aglio e Olio.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Lentil Veggie Lasagna
Ingredients
Lentil Mushroom Tomato Sauce:
- 2 teaspoons olive oil
- 3-4 cloves garlic minced
- 1 medium onion diced
- One 8 oz package mushrooms diced
- 1 cup dried lentils soaked for 6+ hours
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon chili flakes
- 1/2 teaspoon chili powder
- One 680 ml jar of tomato sauce
- 1/2 tablespoon tamari or soy sauce
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon maple syrup
- 1/2 cup water
Cashew Cheese Sauce:
- 3/4 cup cashews soaked for 2+ hours and drained
- 3/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1 bunch spinach chopped
Almond Parmesan Cheese:
- 1/2 cup almonds or any nut
- 1 tablespoon nutritional yeast
- 1/8 teaspoon salt
Assembly:
- 9 lasagna noodles I used brown rice noodles
- 2 medium zucchinis sliced lengthwise
- Fresh basil optional
Instructions
- To prepare the lentil mushroom tomato sauce, heat the olive oil in a large pot over medium low heat. Add the garlic, onions, and mushrooms. Sautee until soft, about 3-5 minutes. Add the lentils, salt, pepper, oregano, basil, chili flakes, chili powder, tomato sauce, tamari, red wine vinegar, maple syrup, and water. Stir until combined. Reduce heat and let simmer covered over low heat until the lentils are soft, about 25 minutes.
- Meanwhile, prepare the cashew cheese sauce. Add the soaked cashews, water, salt, pepper, nutritional yeast, and garlic powder to a small blender. Blend until smooth. Reserve 1/3 of the mixture for later and set aside. Add the chopped spinach to the remaining 2/3 of the cheese sauce and stir to combine. Set aside.
- Prepare the almond parmesan cheese mixture by adding the almonds, nutritional yeast, and salt to a small blender. Blend until you have a crumb-like mixture and set aside.
- To assemble the lasagna, spoon the lentil mushroom sauce to cover the bottom of a 9x13 inch baking dish. Layer 3 noodles into the pan, followed by half of the sliced zucchini strips, and 1/2 of the cashew spinach sauce. Repeat by layering more tomato sauce, 3 noodles, the remaining zucchini strips, and the other 1/2 of the cashew spinach sauce. Assemble the last layer by layering the remaining tomato sauce, 3 noodles, and the plain cashew sauce you set aside originally. Sprinkle evenly with the almond parmesan cheese.
- Cook covered for 35 minutes, and then uncovered for 10-15 minutes, or until golden brown.
- Remove from the oven and let stand before serving. Garnish with fresh basil, optional.
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