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Lasagne with Lentils & Spinach Pesto

A vegan version of lasagne packed with lots of vegetables, red lentils, a creamy ‘cheese’ sauce and to make it even more special. One for all the family.
Prep time: 40 minutes
Cook time: 30 minutes
6-8 servings
4.67 from 6 votes

Ingredients

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 bechamel 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 pine nuts or an additional 1/4 cup walnuts for a pine nut free version
  • 2 handfuls of 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

For the toppings

  • Vegan cheese or cashew cheese
  • Cashew Parmesan

Instructions

To make the tomato & lentil filling

  • 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.
  • Add the garlic and fry for 30 seconds more, then add the peppers, courgette and mushroom. Fry for a further couple of minutes.
  • Add the tomatoes, lentils, water and sugar to the pan and cook on a low heat for 25 minutes (covered).
  • Add the salt, black pepper and chilli flakes to the pan and simmer for a further 5 minutes.

To make the cheesy bechamel sauce

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

To make the pesto

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

To make the lasagne

  • 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 tomato veg mix, 3 lasagna sheets, then the remaining cheese sauce (cover the edges of the lasagna sheets).
  • And finally, top pesto and either a sprinkle or vegan cheese or dollops of cashew cheese.
  • Cover with foil and bake for 30 minutes on Gas Mark 4/350 degrees.
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