As you know, I’m naturally drawn to spices; Indian and Middle Eastern food is what makes my belly happy and my soul excited, so I tend to fill my days with nothing but these delicious dishes (why not check out my favourite Indian
Inspired Fluffy Chickpea Omelettes created with Spiced Tomatoes) but it also means that sometimes I can forget just how delicious Mediterranean food can be. I particularly love Italian flavours – they are renowned for not only their quality cooking but by their ultimate passion and communal rituals and love they pour into every dish. They also utilise home-grown produce, (which is something that is super close to my heart) that is just bursting with fresh farm-to-table flavour and authenticity.
My heart (and belly) is often fond of a really good and rich tomato sauce, you know the kind, the ones that make you want to lick the plate clean and savour every last bountiful flavoursome forkful – especially when paired with a drizzle or two of a high quality olive oil and fresh sourdough – and… pizza… all the pizza… of course.
But it’s been absolutely years since I last ate or even made lasagne, so I just knew that had to change ASAP. Like a lot of Italian dishes, they are often evoked with fond memories, my mum used to make the most delicious lasagne and as I recreated that layer by layer, it reminded me just how therapeutic and delicious the combination of soft but with a slight bite al dente style pasta, melting and oozing ‘cheese’ sauces and a whole variation of seasonal veggies could be.
So I present to you my homage to the Italian classic – my own Vegan version of Lasagne packed with lots of vegetables, red lentils, a creamy ‘cheese’ sauce and to make it even more special I’ve layered it with the most deliciously fresh and zingy spinach and walnut pesto, that you are going to want to put on EVERYTHING!
I made this for my friends the other night after telling them all about my newest creation and they loved it just as much as I did! Phew! I can always rely on them to give honest (sometimes too honest) feedback, so I’m counting this one as a winner! This dish does take a little bit of time to make each component right, from the delectable and rich tomato and lentil filling, to the oozzzy cheesey sauce, but each step is super simple and oh so worth it.
You can even make this dish the night before – the flavours improve overnight as they soak into all the wonderful vegetables. Feel free to cook all the different elements the night before and assemble and bake on the day, or bake the day before and re-heat, both work just as well as each other. Unlike the majority of my dishes, this one doesn’t freeze that well. But portioned in the fridge and re-heated the next day works amazing, especially when served with a light and fresh salad.
And another bonus about this recipe is there are so many variations and substitutions you can make depending on your likes, preferences and available ingredients. If you are unable to eat or find onions, swap for leeks. Add in courgette, peppers or your favourite vegetables to bulk out the meatier sauce and get your five a day in one hit.
Swap the red lentils, for green, black or your favourite pulse. Swap out fresh basil, for any other fresh green leafy herb, or use spinach instead. And, of course, the dividing ingredient – mushrooms! This works just as well with or without them, personally I love the texture they give, but feel free to omit or replace with aubergine for the same textural mouth-feel if you aren’t a fungi fan.
I’d recommend making extra of your spinach and walnut pesto and to keep in the fridge. You can stir it into gnocchi, pasta or risotto, generously slather on top of freshly baked sourdough, or use as the base on a pizza bread. Or just eat it straight out of the jar, it can be our little secret!
If you like this recipe, why not give one of my other Italian inspired recipes a try?
My Pesto Risotto with Mushrooms and Roast Tomatois a delicious zingy dish packed full of sweet flavour and rich goodness.
Try this Spring Green Pizza with Kale Pesto and Purple Sprouting Broccolifor your next pizza night – it’s an absolute game changer, and makes eating greens so much more fun for the whole family.
I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!
I'd love to know if you made this recipe.
Use #RebelRecipes and tag @RebelRecipes
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

It has been quite a while since I have made lasagna myself, and I absolutely love it! I really want to experiment with eggplant and zucchini lasagna sometime. I absolutely love your pesto recipe as well–so fresh and beautiful!
So glad you like it Cassie!
I’d totally forgetten how good it is!
Lots of love
Niki xx
This looks amazing! I’m going to try and work out how to sub the tomatoes and peppers and make a version of it.
Hi Hayley
You could sub them for some veg stock. Ie put 1.5 – 2 cups of veg stock instead of the tomatoes, peppers and water.
Love Niki x
Thankyou!
Looks so yum! When do you add he red pepper, zucchini, and mushroom to the onion/garlic mixture?
Hi Nathalie
So sorry! Just add after cooking the opion and garlic. I’ll amend.
Best wishes
Niki xx
Looks sooooo good ! I can’t eat onions, would you leave them out or any substitutes you recommend?
Hi Katie
Can you eat leeks? That would work really well.
Otherwise I would just omit them.
Love, Niki xx
I added eggplant and used black lentils instead and ooooooomg this was the bomb! Loved the béchamel sauce and pesto, they worked so well together. And just the richness and variety of flavors is amazing! Thank you for this recipe 🙂
Hi Sascha
Absolutely love your additions!
So glad you liked.
Love
Niki xx
[…] Vegan Lasagne with Lentils & Spinach Pesto […]
What kind of lasagna noodles did you use? did you cook them first? Would love to make this for my clients.
Just standard lasagne sheets (without egg).
No need to pre cook.
Enjoy
Xx
This looks and sounds delicious. I will definitely try it when I’ve topped up my stock of walnuts and pinenuts. I can’t wait 🙂
I hope you like!
Love
Niki xx
[…] Vegan Lasagne with Lentils & Spinach Pesto: I love all the flavors going on! […]
[…] Und das Beste ist: Die Lasagne schmeckt fantastisch!Zur Sicherheit habe ich mich an diesem veganen Lasagnerezept von Rebel Recipes entlang gehangelt. Veganen Süßkram kriege ich selbst schon ganz gut hin, aber […]
Hi Niki, is the yeast fresh or dry? Is the nutritional yeast the same thing as the beer one? 😉
Can’t wait to try it out!
Hi Aga
Its deactivated yeast – which is different to normal yeast. It gives a cheesy flavour. Don’t worry if you can’t find it. You can leave it out.
Love
Nikixx
Hi this sounds lovely, can I freeze it
Hi Susan
I haven’t tried freezing. let me know though.
Much love
Niki xx
I’m interested in knowing if you tried freezing it Susan
This looks great! Could it be assembled and refrigerated the day before needed and then just baked on the day?
Hi Kim
Yes I think so, you could also part cook and reheat.
Love
Niki xxx
I’m struggling to find fresh basil in my community. Could dried basil be subbed? What would you recommend for th ratio?
Hi Ky
I would use any fresh herb or spinach instead.
Love
Nikix xx
Omg all my favourite veggie and lentils cant wait to try it
Yay!
Mine too x
[…] Vegan lasagne met linzen en spinazie pesto […]
This is the most delicious lasagna ever. My ‘carnivorous’ sons said this recipe was the best they have ever eaten. Very very tasty !!
Hi Richard
Fantastic news! So happy
Niki xx
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[…] Vegan Lasagne with Lentils & Spinach Pesto […]
[…] Want the recipe? […]
This is super delicious!! I used green lentils instead of red, and aubergine instead of mushrooms. My meat eating friends thought it was great!
Hi Lizzie
Fantastic!
Love your changes
Much love,
Niki xxx
[…] Vegan Lasagna with Lentils and Spinach Pesto […]
Would Plain GF flour work aswell as I need it to be GF.Or a different flour? Can’t wait to try it! Looks delicious!
Hi Jodie
Yes, you can use plain GF.
Much love, Niki xxx
Hello! I love the look of this lasagne. I’m sorry I’m confused (again) about cup measurements. I never use these.
Can I ask if it’s UK or US cups? If so I’ll work out the recipe measurements if I can find table to convert the different elements. Or do you have the measurements in grams etc? I want to make it this evening and I don’t want to mess up quantities. Thank you soooooo much xxx
Hi Gwen
All my newer recipes are in grams.
Ive just added in for you.
Love
Niki xxx
Thanks Niki! You are a star🌟🌟🌟
My pleasure xxxx
Hi Niki.
Just cooked this for the family and loved it, thanks for the recipe !! Also, any idea on calories per portion (long shot I know)
Hi Steve
Sadly no – I hope you enjoyed though
Love
Nikixx
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