Vegan Lentil Lasagna

I love lasagna and grew up eating it all the time so it's only right for me to create a vegan version. This recipe is easy and so delicious. Great for picky little eaters because my picky 8 year old inhales this dish every time lol.

Ingredients 1 box of lasagna noodles, cooked aldente 2 tbsp oil (for sauting) 4 1/2 cup lentils, cooked 1 onion, chopped 1 carrot, chopped 1 can diced tomatoes 3 tbsp Parsley 1 tsp basil 2 tbsp nutritional yeast 3 garlic cloves, minced 2 tbsp tomato paste 1/2 tbsp oregano 1 tbsp paprika 2 cup marinara sauce 2 cup spinach, chopped 1/2 tsp italian seasoning salt and pepper to taste Vegan Ricotta Filling 2 vegan cream cheese, 8oz containers (room temperture) 1 tsp salt 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tbsp nutritional yeast 1/2 cup non dairy cheddar cheese 1/2 pack mozzarella non dairy cheese (8 oz package)

Instructions Pre heat oven to 350F.

"Meat" Sauce In a large pot, on medium high heat, add in oil, carrot, and onion. Allow to cook until onions become transparent. Next add in the minced garlic and cook for one minute.

Add cooked lentils into the pot, also add in the marinara sauce, diced tomatoes, tomato paste, and spices. Mix together. Then salt and pepper to taste.

Cover pot and cook on medium high heat for 15-20 minutes, mixing occasionally to prevent sticking. Remove from heat and add in the chopped spinach. Mix well.

Vegan Ricotta Filling Into a medium size mixing bowl toss in the cream cheese, and all other ricotta filling ingredients. Mix well. (For a more spreadable consistency microwave mixture for 30 second intervals until very spreadable)

Assemble the pasta by laying a layer down into a grease 11x17 or 9x13 baking dish. Add the "meat" sauce and spread over entire pasta layer. Add the ricotta filling over the "meat" sauce and spread.

Lightly sprinkle some mozzarella cheese over that. Repeat this process until you have 3 layers. On the third layer sprinkle both some mozzarella and cheddar over the top.

Place into the oven for 15-20 minutes or until cheese is melt-y. Let cool for 10-15 minutes before cutting into the lasagna. All that is left to do now is ENJOY!

Veggie Rose

Breaking the Vegan Stereotype

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Rose Alvarez 

A real mother and wife.

© veggierose