Go Back
+ servings
front view of slice of lasagna on a white plate garnished with basil and vegan Parmesan
Print

Vegan Lentil Lasagna with Red and White Sauce

This protein-packed vegan lentil lasagna is hearty, satisfying and perfect for the whole family! Layered with gluten-free lasagna noodles, seasoned homemade almond ricotta, lentil pasta sauce and dairy-free bechamel, this dish is pure vegan comfort food!
Course Dinner
Cuisine Gluten-Free, Italian, Vegan
Keyword gluten free, lasagna, lentils, pasta, vegan
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 465kcal

Ingredients

FOR THE RICOTTA FILLING

  • 10 oz slivered almonds
  • 2/3 cup unsweetened, plain almond milk
  • 10 tbsp filtered water
  • 1 1/2 tbsp nutritional yeast
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp fine sea salt
  • 1/3 cup grated or shredded vegan Parmesan cheese (I used Follow Your Heart)
  • 1/3 cup parsley leaves, finely chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

FOR THE BECHAMEL (WHITE) SAUCE

FOR THE LASAGNA

  • 8-10 oz oven-ready, gluten-free lasagna noodle sheets (I used Jovial brown rice noodles but also recommend Explore green lentil, Barilla corn/rice blend, Simply Balanced corn/rice blend)
  • 2 (24-25 oz.) jars pasta sauce (check ingredients to ensure the brand you are using is vegan and gluten-free)
  • 1 (15 oz) can brown or green lentils, drained and rinsed (Alternatively, you can use a 16 oz. bag of plain pre-cooked brown or green lentils, drained and rinsed; **see notes below for using dried lentils instead)

Instructions

FOR THE RICOTTA FILLING

  • Add all of the ingredients to a blender or food processor. Blend on high until almonds have been fully blended and no visible chunks remain, stopping to scrape down the sides as needed. The final product should be creamy with the consistency resembling traditional ricotta. Be careful not to overblend or the consistency will become paste-like.
  • Transfer ricotta to a mixing bowl. Stir in vegan Parmesan, parsley, garlic powder and black pepper. Refrigerate until ready to use.

FOR THE BECHAMEL (WHITE) SAUCE

  • Melt the butter or heat the oil in a 2-qt. or 3-qt. saucepan over medium heat.
  • Once the butter is melted or oil is heated, whisk in the chickpea flour to make a roux. Whisk until it resembles a thick paste and is golden in color. Be careful not to burn. Any clumps will melt during cooking and whisking.
  • Whisk in the milk, salt and pepper.
  • Bring to a boil, whisking constantly. Once boiling, whisk for 30 seconds and then remove from heat. Sauce will continue to thicken as it sits off of the heat. Stir in more salt and pepper to taste, if desired. Cover and set aside (off the heat) until ready to use. Give it a good stir right before using.

FOR THE LASAGNA

  • Preheat oven according to the lasagna noodle package's directions (between 375° F and 425° F depending on brand).
  • Add sauce to a mixing bowl and stir in lentils. Line the bottom of a 9" x 13" baking dish with 1 cup of the lentil sauce. Add the first layer of lasagna sheets (4 sheets) in the sauce-lined baking dish. It's OK if they overlap a bit.
  • Dollop approximately 1/3 cup of the ricotta mixture onto each lasagna sheet. Spread around across the entire layer using a small silicone spatula or spoon. Pour 2 cups of sauce over top of the cheese layer. Spread around. Pour 1/4 cup of bechamel over top of the sauce layer. Spread around. Top with 4 more lasagna sheets. Repeat this process 1 more time.
  • Cover the top of the lasagna with the remaining lentil sauce. Spread around. Pour on the remaining bechamel.
  • Cover with foil and bake for *50 minutes. Remove the foil and bake for 10 more minutes.
  • Allow to cool for approximately 10 minutes before serving.

Video

Notes

*If using the Explore lentil lasagna sheets, bake covered with foil for 35 minutes instead of 50 minutes. Remove foil and bake for 10 more minutes.
**If you prefer, you can swap out the canned lentils for 3/4 dry red, green or brown lentils. Cook according to package directions and set aside until ready to use. I recommend starting them before the almond ricotta so that they cook while you are making the cheese.
Leftover lasagna can be stored in the refrigerator for 3-5 days. If your baking dish has a lid, you can keep it stored in the baking dish. Otherwise, you can store the cut pieces alone or in groups in airtight containers. 
The lasagna pieces can also be frozen in airtight containers for up to 3 months. Before freezing, top the lasagna pieces with additional red pasta sauce. You can place a layer of plastic wrap or aluminum foil over top of the container before sealing for extra protection. Thaw thoroughly in the refrigerator before reheating.
To reheat, place lasagna in a small baking dish lined with some additional tomato sauce, cover with aluminum foil and bake at 375° F until warmed throughout. You can also microwave instead, if desired. Place a piece of lasagna on a microwave safe dish and cover. Microwave for 1 minute, followed by 30-second intervals, until thoroughly heated.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Please note nutrition was calculated using Jovial brown rice lasagna noodles.

Nutrition

Calories: 465kcal | Carbohydrates: 51g | Protein: 15g | Fat: 25g | Saturated Fat: 3g | Fiber: 9g