Vegan Lasagne with Lentils & Spinach Pesto

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



  6-8 servings
  40 minutes preparation time
  30 minutes cook time


For the tomato & lentil filling;

  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 1 courgette sliced finely
  • 2 red peppers chopped
  • 4 large mushrooms sliced
  • 5 large ripe tomatoes roughly chopped
  • 1 cup/200g  red lentils washed well
  • 1 cup 250ml water
  • 1/2 tsp ancho chilli flakes or red chilli flakes
  • 1/2 tsp coconut sugar (or sugar or choice)
  • 1/2 tsp sea Salt
  • Black Pepper

For the Cheesy Béchamel sauce

  • 2 tbsp vegan butter
  • 4 tbsp plain flour
  • 2 cups/500 ml almond milk
  • 3 -.4 tbsp nutritional yeast
  • Big pinch sea salt
  • Twist black pepper

For the pesto;

  • 3/4 cup walnuts
  • 1/4 cup toasted pinenuts or an additional 1/4 cup walnuts for a pinenut free version
  • 2 handfuls spinach
  • 1 handful basil
  • Juice 1/2 lemon
  • 1 tsp sea salt
  • 1 clove garlic
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1/3- 1/2 cup water

Lasagne sheets

Top with;


To make the tomato & lentil filling;

  1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
  2. Add the garlic and fry for 30 seconds more then add the peppers, courgette and mushroom. Fry for a futher couple of minutes.
  3. Add the tomatoes, lentils, water and sugar to the pan and cook on a low heat for 25 minutes (covered).
  4. Add the salt, black pepper and chilli flakes to the pan and simmer for a further 5 minutes

To make the Cheesy Béchamel sauce

  1. Add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well.
  2. Next add the almond milk, and nutritional yeast. Simmer for 5 minutes, stirring constantly to ensure no lumps form.
  3. Finally season well and remove from the heat.

To make the pesto;

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To make the lasagne

  1. In a medium roasting dish (I used a 25cm) – Layer the tomato veg filing then 3 lasagna sheets, then half the cheese sauce, top with pesto, then another layer of tomoato veg mix, 3 lasagna sheets, then the remaining cheese sauce (make sure to cover the edges of the lasagna sheets), and finally top pesto and either a sprinkle or vegan cheese or dollops of cashew cheese.
  2. Cover with foil and bake for 30 minutes on Gas mark 4/350 degrees.

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  1. […] Vegan Lasane with Lentils and Spinach Pesto by Rebel Recipes […]

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  4. 38 Vegan Pasta Recipes – The Abundance Pub on August 24, 2020 at 6:31 pm

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  5. Steve on June 20, 2020 at 5:13 pm

    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)

    • Niki on July 3, 2020 at 2:37 pm

      Hi Steve
      Sadly no – I hope you enjoyed though

  6. Gwen on June 19, 2020 at 12:04 pm

    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

    • Niki on June 19, 2020 at 1:26 pm

      Hi Gwen
      All my newer recipes are in grams.
      Ive just added in for you.
      Niki xxx

      • Gwen on June 19, 2020 at 4:25 pm

        Thanks Niki! You are a star🌟🌟🌟

        • Niki on June 19, 2020 at 4:44 pm

          My pleasure xxxx

  7. Jodie Holyoak on June 13, 2020 at 6:03 pm

    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!

    • Niki on June 14, 2020 at 11:19 am

      Hi Jodie
      Yes, you can use plain GF.
      Much love, Niki xxx

  8. July Favorites - Nourished by Caroline on March 8, 2020 at 2:09 am

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  9. Lizzie Alexander on February 6, 2020 at 10:48 pm

    This is super delicious!! I used green lentils instead of red, and aubergine instead of mushrooms. My meat eating friends thought it was great!

    • Niki on February 7, 2020 at 10:16 am

      Hi Lizzie
      Love your changes
      Much love,
      Niki xxx

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  12. […] Show recipe at > […]

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  14. Richard Kerby on June 18, 2019 at 6:53 am

    This is the most delicious lasagna ever. My ‘carnivorous’ sons said this recipe was the best they have ever eaten. Very very tasty !!

    • Niki on July 28, 2019 at 11:24 am

      Hi Richard
      Fantastic news! So happy
      Niki xx

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  16. Tarsam on May 8, 2019 at 10:32 am

    Omg all my favourite veggie and lentils cant wait to try it

    • Niki on September 14, 2019 at 10:13 am

      Mine too x

  17. Ky on March 28, 2019 at 1:15 am

    I’m struggling to find fresh basil in my community. Could dried basil be subbed? What would you recommend for th ratio?

    • Niki on September 14, 2019 at 10:13 am

      Hi Ky
      I would use any fresh herb or spinach instead.
      Nikix xx

  18. Kim on March 15, 2019 at 12:11 am

    This looks great! Could it be assembled and refrigerated the day before needed and then just baked on the day?

    • Niki on September 14, 2019 at 10:15 am

      Hi Kim
      Yes I think so, you could also part cook and reheat.
      Niki xxx

  19. Susan on March 14, 2019 at 6:27 am

    Hi this sounds lovely, can I freeze it

    • Niki on July 28, 2019 at 11:23 am

      Hi Susan
      I haven’t tried freezing. let me know though.
      Much love
      Niki xx

    • Nathalie on June 7, 2020 at 9:24 pm

      I’m interested in knowing if you tried freezing it Susan

  20. […] 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 […]

    • Aga on May 9, 2019 at 3:00 pm

      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!

      • Niki on September 14, 2019 at 10:13 am

        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.

  21. Coffee + Convo 43 on January 13, 2019 at 11:34 am

    […] Vegan Lasagne with Lentils & Spinach Pesto: I love all the flavors going on! […]

  22. Francesca on January 10, 2019 at 12:43 pm

    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 🙂

    • Niki on January 10, 2019 at 7:27 pm

      I hope you like!
      Niki xx

  23. Sarah on October 15, 2018 at 11:31 pm

    What kind of lasagna noodles did you use? did you cook them first? Would love to make this for my clients.

    • Niki on October 18, 2018 at 7:45 pm

      Just standard lasagne sheets (without egg).
      No need to pre cook.

  24. Raw at 50 on September 16, 2018 at 7:37 pm

    […] Vegan Lasagne with Lentils & Spinach Pesto […]

  25. sascha on August 29, 2018 at 9:22 pm

    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 🙂

    • Niki on August 29, 2018 at 10:41 pm

      Hi Sascha
      Absolutely love your additions!
      So glad you liked.
      Niki xx

  26. Katie on May 24, 2018 at 8:28 pm

    Looks sooooo good ! I can’t eat onions, would you leave them out or any substitutes you recommend?

    • Niki on May 26, 2018 at 6:43 am

      Hi Katie
      Can you eat leeks? That would work really well.
      Otherwise I would just omit them.
      Love, Niki xx

  27. Nathalie on May 15, 2018 at 2:49 pm

    Looks so yum! When do you add he red pepper, zucchini, and mushroom to the onion/garlic mixture?

    • Niki on May 15, 2018 at 4:50 pm

      Hi Nathalie
      So sorry! Just add after cooking the opion and garlic. I’ll amend.
      Best wishes
      Niki xx

  28. hayley on May 14, 2018 at 11:39 pm

    This looks amazing! I’m going to try and work out how to sub the tomatoes and peppers and make a version of it.

    • Niki on May 15, 2018 at 4:49 pm

      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

      • Hayley on June 13, 2018 at 10:48 pm


  29. Cassie Thuvan Tran on May 13, 2018 at 4:56 am

    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!

    • Niki on May 15, 2018 at 4:51 pm

      So glad you like it Cassie!
      I’d totally forgetten how good it is!
      Lots of love
      Niki xx

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