Vegan Lentil Lasagna

This vegan 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 Beyond Meat sausages and hearty lentils cooked in a flavorful pasta sauce.

Course Dinner

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 1 10

Resting Time 20

Total Time 1 50

Servings

Calories 232

Author Jhanelle Golding

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 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 vegan sausages, 1/2 large 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 Italian herbs, salt and pepper, 2 jars 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 gluten-free no boil lasagna sheets, 8 oz vegan mozzarella, 2 cups 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.

Nutrition