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This 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 juicy vegan Italian sausage and hearty lentils cooked in a flavourful pasta sauce. Plus it’s gluten-free!

Lasagna was one of my favourite 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 vegan Italian sausage with the lentils into 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.

ingredients for vegan lasagna with lentils and sausage

How to make Vegan Lentil Lasagna

  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 details on soaking and even sprouting lentils in my Vegan Lentil Stew post.
  2. Preheat your oven to 400°F/204°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 vegan sausages you 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. Also 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.
  5. 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. 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 was surprised how sturdy these lasagna noodles were. Even after reheating a day later.
  6. 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. Next add 1/3 of an 8oz/226g package of shredded vegan mozzarella (I used the Violife brand) and 2 cups/60g of spinach.
  7. Repeat the layering process with the remaining lasagna sheets, lentil sauce and cheese. Cover the lasagna with a casserole dish lid or aluminium foil and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes.
  8. Remove from the oven and allow to rest for 15 to 20 minutes to make the lasagna easier to slice.
  9. Serve warm.
slice of vegan lentil lasagna on white plate next to casserole dish

Can vegan lasagna be frozen?

It sure can! This vegan lasagna with lentils is a great make ahead, freezer-friendly meal. To freeze, cover completely and place in the freezer for up to 1 month. The lasagna can also be stored in the fridge for up to 5 days.

How to reheat vegan lasagna

To reheat vegan lasagna in the oven, first thaw at room temperature, or overnight in the fridge. Then add two tablespoons of water and place covered lasagna in a 400°F/204°C preheated oven for 20 to 30 minutes.

To reheat vegan lasagna in the microwave, cut off a single serving, cover with a teaspoon of water to prevent drying out. Microwave on high for 2 to 3 minutes.

More vegan lentil recipes:

slice of vegan lentil lasagna on white plate next to casserole dish
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Gluten free, Vegan Lentil Lasagna with Sausage and Spinach

This 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 juicy vegan Italian sausage and hearty lentils cooked in a flavourful pasta sauce. Plus it’s gluten-free!
Prep Time20 mins
Cook Time1 hr 10 mins
Resting Time20 mins
Total Time1 hr 50 mins
Course: Dinner
Cuisine: Italian, Vegan
Keyword: dairy free, freezer friendly, gluten free, high protein, vegan lentil lasagna
Servings: 12

Ingredients

Instructions

  • Add lentils to a pot with 2 cups of water. Bring to a boil and cook for 15 minutes.
  • Preheat oven to 400°F/204°C.
  • Heat a large saucepan and add chopped sausage. Cook until browned then add chopped 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.
  • 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.
  • Repeat the layering process with the remaining lasagna sheets, lentil sauce and cheese. Cover the lasagna with a casserole dish lid or aluminium 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 lasagna at room temperature, or overnight in the fridge. Add 2 tablespoons of water and place covered lasagna in a 400°F/204°C preheated oven for 20 to 30 minutes. 
You can also reheat individual lasagna servings in the microwave on high for 3 minutes. Add 1 teaspoon of water to prevent drying out.
More pasta recipes: Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli, Crispy Pan-fried Vegan Gnocchi
Tried this recipe? Snap a pic!Mention @fromthecomfortofmybowl or tag #fromthecomfortofmybowl!

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