Vegan Lasagna Recipe

This is an amazing meatless and dairy-free lasagna recipe. It's very basic and much lighter than its traditional version and will amaze even the hardcore meat eater. You can spice it up with more vegetables or serve it as simple as below. If you are a hard working professional like us, prepare it ahead of time and save it in the freezer, uncooked, for when you need it after a long day at work.


Total Time: 2 h 30 m I Prep: 30 m I Cook: 2 h I Difficulty: Hard

Serves 4-6


  • 250 gr lasagna sheets (make sure they are dairy-free) 
  • 1 medium onion, finely chopped
  • 1 tbsp olive oil
  • 1 beef tomato, cut in big rounds 
  • 3-4 sprigs of fresh oregano 
  • Salt and pepper to season

For easy marinara sauce
  • 8 medium tomatoes (about 750 gr), cut into quarters 
  • 1 large garlic clove (or 2-3 small cloves), finely chopped
  • 6-10 sprigs of fresh oregano 
  • 1 tbsp red wine vinegar
  • 1 tbsp pure grape syrup (as a substitute for sugar) 
For lentil mince 
  • 100gr (1 cup) brown lentils washed well in a sieve
  • 25 gr walnuts
  • 1 garlic clove
  • 1 bay leaf
  • good pinch of cumin seeds
  • black peppercorns 
For vegan bechamel sauce
  • 3 tbsp olive oil 
  • 100gr flour
  • 800 ml oat milk
  • 1 bay leaf
  • salt and pepper 
  • 1 tbsp grated nutmeg



  • Start with preparing the marinara sauce. The longer it cooks, the tastier it gets. 

  • While marinara is simmering, prepare your lentil mince and set aside.  

  • Heat your oven to 180C
  • Gently heat your oil in a large pan. Add the onion and cook with a pinch of salt until softened. 
  • Add your lentil mince to the pan, stirring until evenly mixed. 
  • Add your marinara sauce to the pan and mix well. 
  • Prepare your vegan bechamel sauce.

  • Now you are ready for layering your lasagna. Spoon over a quarter of your lentil mince and marinara mixture into a deep oven proof dish. Spoon over a quarter of your vegan white sauce, then place a layer of your lasagna sheets -making sure lasagna layer completely covers the sauce. Repeat 3-4 times, finishing with a layer of vegan white sauce.
  • Place your big round tomatoes as final layer. Decorate with fresh oregano. For a vegetarian option, you can sprinkle it with cheese. 
  • Bake for 45 minutes to an hour, until the top layer is golden brown and tomatoes are cooked. 
  • Make sure it sits for at least 10-15 minutes before serving. You can serve with macadamia nut cheese on top and side of fresh green salad.