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Vegan Lasagna with Lentil Ragù

Vegan Lasagna with Lentil Ragù is a delicious and hearty plant-based main course, rich in flavor and perfect for Sunday lunch. Let's make it together!
Recipe Vegan Lasagna with Lentil Ragù
  • Difficulty Medium
  • Preparation 1 hour and30 minutes
  • Cooking 30 minutes
  • Servings for Serves 6

Vegan Lasagna with Lentil Ragù is a hearty Vegan Main Course featuring a rich and thick Lentil Ragù, enhanced by the smooth and velvety texture of Vegan Béchamel sauce.

These appetizing and succulent Vegan Lasagna have nothing to envy from the classic meat-based lasagna: perfectly soft and juicy, with a crispy crust on top that makes them irresistible, they represent the perfect combination of traditional recipes and Healthy Recipes, being low in fat and rich in plant-based proteins from legumes.

This Vegan Lasagna Recipe is truly simple and practical, as the steps are very similar to preparing traditional lasagna and the ingredients are easily available. It’s perfect for a classic Sunday lunch even when hosting guests, surprising them with a healthier alternative that’s equally flavorful to this beloved dish.

We’re confident that if you try making this Vegan Lasagna with Lentils, even if you don’t follow a vegan diet, you won’t regret it. In fact, you’ll receive compliments from all your guests and requests for seconds!

If you love Vegan Recipes and are always looking for new tasty ideas to enrich your menus, check out our Plant-Based Recipes: many flavorful dishes that will make your whole family’s mouth water, including Vegan Eggplant Parmesan, Veggie Burgers, Egg-free Gnocchi, Vegan Lemon-scented Zucchini Risotto, and to end on a sweet note with a great classic, the Vegan Grandmother’s Cake.

Now, let’s turn on the stove and prepare the ingredients: today we’re baking a delicious and rich Vegan Lasagna with Lentil Ragù!

Ingredients for Serves 6

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Method

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  1. To prepare Vegan Lasagna with Lentil Ragù, start by finely chopping carrot, onion, and celery for the soffritto (Italian aromatic base). Sauté the minced vegetables with a drizzle of olive oil, then add the lentils (drained and rinsed) and aromatics. Let them flavor for a moment, then cover with broth and wait until it partially reduces. Finally, add the tomato passata and nutritional yeast, and let the ragù simmer for about 30-40 minutes.
  2. When the ragù has thickened, remove the aromatics and adjust salt and pepper to taste. Meanwhile, prepare the Vegan Béchamel by heating oil in a pot and adding flour, whisking quickly. When the roux turns golden, add soy milk and keep stirring until the béchamel thickens to the right consistency.
  3. You can now start assembling the lasagna: spread some béchamel sauce on the bottom of a rectangular baking dish, arrange the lasagna sheets, and cover with lentil ragù and more béchamel. Continue layering in this way until you’ve used up all ingredients.
  4. Bake your Vegan Lasagna with Lentil Ragù at 180°C (350°F) for about 30 minutes, until golden brown on top. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can prepare the Vegan Béchamel sauce using rice milk or oat milk instead of soy milk, or use vegan margarine instead of oil. To make the Vegan Lasagna with Lentil Ragù even more flavorful, you can add a handful of grated vegan cheese between each layer, which will also help create a golden crust on the top layer of the lasagna. Many plant-based cheese alternatives work well, such as those made from nuts or soy.

Tips

To prepare the Vegan Béchamel sauce, make sure to use unsweetened and unflavored soy milk. To make the lentil ragù even creamier, you can partially blend it using an immersion blender. This will create a smoother texture while maintaining some texture.

Storage

The Vegan Lasagna with Lentil Ragù can be stored in an airtight container in the refrigerator for 2-3 days. When ready to eat, reheat it for a few minutes in the microwave or oven. Alternatively, you can freeze it uncooked and store it for up to 2 months.

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