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vegan lasagne topped with aubergine slices and mozarella on pink table
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Vegan Lasagne

This Vegan Lasagne is grain free, gluten-free and so simple to rustle up. Just 8 ingredients to get a creamy, herby, tangy tomato sauce layered with soft aubergine slices and dairy-free mozarella.
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: gluten-free, grain-free, healthy, lasagne, pasta, plant-based, vegan
Servings: 4 people
Calories: 700kcal
Author: Reena Sharma


  • Filling
  • 1 large onion roughly chopped
  • 8 cloves garlic peeled
  • 6 large tomatoes chopped into wedges or large chunks
  • 2 red bell peppers cut in large chunks
  • 250 g dried green/brown lentils
  • 3 large aubergines cut into rounds
  • 1 tbsp mixed herbs
  • Rapeseed oil to cook
  • Cheese
  • 100 g cashews soaked in hot water for 1 hour
  • ½ tsp garlic powder
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 100 ml unsweetened plant milk
  • Salt to taste


  • Preheat oven to 200℃.
  • For the cheese, add all ingredients to a blender, blitz and leave aside in the fridge.
  • Boil the lentils in a saucepan or slow cooker and then simmer for 30 minutes. When cooked, drain and leave aside.
  • For the filling, lightly brush aubergine discs with a little oil then place on a flat baking tray to cook for 20-25 minutes, flipping over halfway. Remove and leave aside.
  • In another dish or tray, add the tomatoes, garlic, onion, peppers and herbs, drizzle with oil and roast for 25 minutes.
  • Remove from oven and leave to cool before adding to a blender and blitzing into a smooth creamy tomato sauce.
  • Add the lentils to the tomato sauce and mix to incorporate well.
  • In a deep baking dish, add a third of the lentil tomato sauce mix and cover with a layer of aubergine discs.
  • Continue the layering another 2 times or until mix and aubergines are finished.
  • Scoop cheese on top, a spoonful at a time.
  • Place in the oven for 40 minutes to cook through.
  • Remove and leave to rest for 5 minutes before serving.


  • Aubergine can be replaced with other vegetables such as king oyster mushrooms or courgettes, cut also into thin slices and pre-cooked before layering
  • Cheese sauce can also be used in addition to tomato – grab the recipe for my Vegan Nacho Cheese sauce
  • Beans can be used instead of lentils
  • Additional vegetables can be added to the tomato and lentil sauce, such as mushrooms, courgettes etc


Calories: 700kcal | Carbohydrates: 84g | Protein: 30g | Fat: 31g | Saturated Fat: 4g | Sodium: 622mg | Potassium: 2286mg | Fiber: 35g | Sugar: 24g | Vitamin A: 3686IU | Vitamin C: 122mg | Calcium: 150mg | Iron: 8mg