Vegan Lentil Lasagna
This gluten-free vegan lentil lasagna will have your comfort food cravings beat! It’s so good that even a meat eater would love it! It’s loaded with vegan Beyond Meat sausages and hearty lentils cooked in a flavorful pasta sauce.
This vegan lentil lasagna is so irresistible! Lasagna was one of my favorite dishes growing up but this was actually my first time making it since being vegan.
So when I finally got my hands on some vegan sausages and mozzarella, this dish first came to mind. And boy, absolutely no regrets! This was the best lasagna I’ve ever had. No tofu included.
Both myself and my partner, who also loves lasagna and is gluten-sensitive, immediately went back for seconds.
The combination of Beyond Meat Italian sausages with the lentils in a hearty bolognese sauce makes this one rich and satisfying dinner. It’s so filling and packed with protein with a healthy dose of spinach.
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Step-By-Step Instructions
1. Start by adding 1 cup/200g of dried green lentils to a pot with 2 cups of water. Bring to a boil and cook for 15 minutes. You can also use brown lentils in this recipe.
Soaking lentils before cooking is optional but if you usually have trouble digesting beans, then soaking them for a few hours or overnight may help. I go into more detail on soaking and even sprouting lentils in my Vegan Lentil Stew post.
2. Preheat your oven to 400°F/200°C.
3. Heat a large saucepan and add 2 chopped vegan sausages. I used Beyond Meat’s Hot Italian Sausage but you can use any meatless sausages you’d like. Cook until browned, then add chopped, half a large onion.
4. Once the onion is browned, add cooked lentils. No need to drain the water from the lentils as the extra liquid helps to cook the lasagna noodles.
5. Add 1 teaspoon Italian herbs, salt and pepper to taste. Stir in one and a half jars (23oz/652g each) of pasta sauce. Cover and simmer on low heat for 10 minutes.
6. Take a 10 by 10 inch or 9 by 11 inch casserole dish and pour in the remaining pasta sauce. Spread sauce, evenly then lay down 5 lasagna sheets, while overlapping.
I used a 10oz/283g package of gluten-free no-boil lasagna sheets. They are indeed a time saver and cook to perfection in the oven.
I also used them in this Vegan Spinach Lasagna and they worked perfectly!
I was surprised by how sturdy these lasagna noodles were. Even after reheating a day later.
7. Spread on 1/3 or 10 big spoonfuls of the sausage-lentil mix. Be sure to cover the lasagna noodles completely to ensure they cook properly.
8. Next, add 1/3 of an 8oz/226g package of shredded vegan mozzarella (I used the Violife brand) and 2 cups/60g of spinach.
9. Repeat the layering process with the remaining lasagna sheets, lentil sauce and cheese.
10. Cover the lasagna with a casserole dish lid or aluminum foil and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes.
11. Remove from the oven and allow to rest for 15 to 20 minutes to make the lasagna easier to slice. Serve warm.
Meal Prep Tip
This vegan lasagna is a great make-ahead, freezer-friendly meal. To freeze, cover completely and place in the freezer for up to 1 month. It can also be stored in the fridge for up to 5 days.
To reheat vegan lasagna in the oven, first thaw at room temperature, or overnight in the fridge. Then add two tablespoons of water, cover and place in a 400°F/200°C preheated oven for 20 to 30 minutes.
If you’re reheating in the microwave, cut off a single serving, cover it with a teaspoon of water to prevent drying out. Microwave on high for 2 to 3 minutes.
Modifying for Smaller Pan Sizes
If you’d like to make a smaller size, please check out my Vegan Lasagna for Two recipe. It’s the perfect small-batch lasagna recipe that you can make for a dinner date without needing to store leftovers.
The recipe also includes tips on how to modify the quantities to fit different standard casserole sizes.
If you have any leftover oven-ready lasagne sheets, try using them up in this Vegan Cannelloni recipe.
More lentil recipes
Vegan Lentil Lasagna
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 16 (280 g) gluten-free no boil lasagna sheets, 10oz package
- 1 cup (200 g) dried green lentils
- 2 jars (1300 g) pasta sauce, two 652g/23oz jars
- ½ large (75 g) onion, chopped
- 2 (150 g) vegan sausages, I used Beyond Meat Hot Italian, chopped
- 2 cups (60 g) spinach
- 8 oz (230 g) vegan mozzarella, shredded
- 1 teaspoon (5 g) Italian herbs
- salt and pepper, to taste
Instructions
- Add lentils to a pot with 2 cups of water. Bring to a boil and cook for 15 minutes.1 cup (200 g) dried green lentils
- Preheat oven to 400°F/200°C.
- Heat a large saucepan and add chopped sausage. Cook until browned then add chopped onion.2 (150 g) vegan sausages ,1/2 large (75 g) onion
- Once onion is browned, add cooked lentils with cooking liquid, Italian herbs, salt and pepper to taste. Stir in one and a half jars of pasta sauce.1 teaspoon (5 g) Italian herbs ,salt and pepper ,2 jars (1300 g) pasta sauce
- Cover and simmer on low heat for 10 minutes.
- Take a 10 by 10 inch or 9 by 11 inch casserole dish and pour in remaining pasta sauce. Spread sauce evenly then lay down 5 lasagna sheets, while overlapping. Spread on 1/3 or 10 big spoonfuls of the sausage-lentil mix. Next add 1/3 of the vegan mozzarella and all the spinach.16 (280 g) gluten-free no boil lasagna sheets ,8 oz (230 g) vegan mozzarella ,2 cups (60 g) spinach
- Repeat the layering process with the remaining lasagna sheets, lentil sauce and cheese. Cover the lasagna with a casserole dish lid or aluminum foil and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes.
- Remove from the oven and allow to rest for 15 to 20 minutes before slicing.
- Serve warm.
Notes
- The lasagna can be covered and stored in the fridge for up to 3 days, or in the freezer for up to a week.
- To reheat, thaw at room temperature, or overnight in the fridge. Add 2 tablespoons of water and place covered lasagna in a 400°F/200°C preheated oven for 20 to 30 minutes.
- You can also reheat individual servings in the microwave on high for 3 minutes. Add 1 teaspoon of water to prevent drying out.