Vegan recipes Veganuary 2022

Easy vegetable and lentil lasagne: Veganuary 2022

baked vegan lasagne

Prep time
40m

Cooking time
45m

Serves
6


We love a lasagne, and there’s something about cosy meals cooked in a baking dish that feel a very good idea in cold weather. If you are taking part in veganuary for the fist time, you can still make and enjoy lasagne.

This dish can be tweaked to your own personal tastes, but this recipe is the overall formula we work around. If you have a particular abundance of a particular vegetable in your house, then carrots, peppers, and mushrooms all work well. For the protein, I’ve used dark speckled green lentils, but rehydrated TVP also works well.

The different layers are made and then assembled, but these can be made separately and then assembled later if this suits your schedule more. For example, I have previously made the layers separately on one day, and then assembled the lasagne the next day, if I knew time was likely to be a challenge.

Finally, I love this lasagne as it makes six servings. In our house, this means that this is a ‘cook once, eat at least twice’ recipe. The lasagne freezes very well, for busy days.

This lasagne is full of protein, vegetables, and good fats. I’ve included approximate basic nutrition information at the bottom of the page, if that’s of interest or relevance to you. If it’s not, do go ahead and ignore this section.

I’d love to hear how you go and/or see your creations if you do make this recipe – let me know in the comments or tag me @wholemealmum or #wholemealmum, so I can see!


Ingredients

  • One onion
  • One courgette
  • Two bay leaves
  • Two tins of chopped tomatoes
  • One good glug of rapeseed oil (approx 4 tsp)
  • One cup of green speckled French lentils (approx 190g)
  • Half a cup of cashew nuts
  • 6 sheets lasagne pasta (approx 85g)
  • 500ml oat milk
  • 1.5 tsps marigold vegan bouillon powder

Method

  1. Boil the lentils in plenty of water for approx 20-25m minutes until tender. Drain and set aside.
  2. Meanwhile, make the tomato layer. Sauté an onion in the rapeseed oil until translucent. Chop the courgette finely and add to the pan. Add the two tins of tomatoes and the bay leaves to the pans and simmer.
  3. Make the creamy layer. Blend the cashew nuts with the oat milk and a heaped teaspoon of stock in a blender. Heat gently whilst stirring until the white sauce is the consistency of double cream.
  4. Add the cooked lentils to the tomato mixture, and simmer for five minutes
  5. Grease a baking dish measuring approx 20 x 32cm, and heat the oven to 170°C fan / 190°C non-fan.
  6. Add approx half the tomato mixture to the dish, and spread level with the back of a spoon. Add three of the pasta sheets. Add approx half the creamy white sauce to the dish, and spread level.
  7. Add the remaining tomato mixture to the dish, and spread level. Add the remaining pasta sheets. Add the remaining creamy white sauce, and spread level.
  8. Bake the lasagne for approx 40-45 minutes
  9. Remove the lasagne from the oven and test it for done-ness using a skewer. If the pasta sheets feel soft through, the lasagne is done.
  10. Let the lasagne sit for 10 minutes before cutting and serving.
  11. Cut into six pieces and serve.

Nutrition

Given for whole lasagne / per serving

  • Energy: 1949kcal / 325kcal
  • Carbohydrate: 238.6g / 39.8g
  • Protein: 79.1g / 13.2g
  • Fat: 60.9g / 10.2g

Vegetable and lentil lasagne

We love this lasagne, and there’s something about cosy meals cooked in a baking dish that feel a very good idea in cold weather.
Prep Time 40 mins
Cook Time 45 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 325 kcal

Ingredients
  

  • 1 onion
  • 1 courgette
  • 2 bay leaves
  • 800 g chopped tomatoes
  • 4 tsp rapeseed oil
  • 1 cup green speckled French lentils
  • 0.5 cup cashew nuts
  • 6 sheets lasagne pasta
  • 500 ml oat milk
  • 1.5 tsp marigold vegan bouillon powder

Instructions
 

  • Boil the lentils in plenty of water for approx 20-25m minutes until tender. Drain and set aside.
  • Meanwhile, make the tomato layer. Sauté an onion in the rapeseed oil until translucent. Chop the courgette finely and add to the pan. Add the two tins of tomatoes and the bay leaves to the pans and simmer. 
  • Make the creamy layer. Blend the cashew nuts with the oat milk and a heaped teaspoon of stock in a blender. Heat gently whilst stirring until the heat sauce is the consistency of double cream.
  • Add the cooked lentils to the tomato mixture, and simmer for five minutes
  • Grease a baking dish measuring approx 20 x 32cm, and heat the oven to 170°C fan / 190°C non-fan.
  • Add approx half the tomato mixture to the dish, and spread level with the back of a spoon. Add three of the pasta sheets. Add approx half the creamy white sauce to the dish, and spread level.
  • Add the remaining tomato mixture to the dish, and spread level. Add the remaining pasta sheets. Add the remaining creamy white sauce, and spread level. 
  • Bake the lasagne for approx 40-45 minutes.
  • Remove the lasagne from the oven and test it for done-ness using a skewer. If the pasta sheets feel soft through, the lasagne is done.
  • Let the lasagne sit for 10 minutes before cutting and serving.
  • Cut into six pieces and serve.
Keyword homemade, vegan

Notes

Can I freeze this lasagne?

Yes. This lasagne freezes and thaws very well. We freeze individual servings, wrapped in cling film. You could also freeze the whole dish. I recommend defrosting slowly in the fridge.

Can I make this recipe ahead?

Yes. We often make and assemble the whole dish before, and leave it in the fridge. Alternatively, you can make the sauces ahead of time and just assemble the lasagne before baking.

I don’t have the ingredients. What can I swap or substitute?

Onion: swap for two cloves of garlic
Courgette: swap for one pepper, or two medium carrots, or approx 250g of mushrooms
Lentils: swap for 1 cup Textured Vegetable Protein (TVP), or 1 tin beans
Cashew nuts: swap for 250ml oat cream
Oat milk: should not be substituted or swapped in this recipe. I tried this recipe with a creamy sauce made with soya milk. The heat and acid split the soya milk when the lasagne baked, making the whole dish curdled.

wholemealmum

Mother of a baby girl, born in July 2021. Finding my way with it all. Recipes, parenting, and walking.

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