Name: Vegan Lentil Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 medium onion (diced); 2 cloves garlic (minced); 1 cup brown lentils (canned (15-oz can) or cooked); 1 can chopped tomatoes (14 oz); 5 oz sieved tomato puree (also known as tomato sauce); 1 tsp sweet paprika powder; 2 tsp oregano; 2 tsp basil; Salt and pepper (to taste); 1 cup cashews (soaked for at least 4 hours or overnight); 1 cup dairy-free milk; 1 clove garlic; 1 Tbsp nutritional yeast; ½ tsp nutmeg (optional); Salt and pepper (to taste); 12 sheets lasagna pasta; 7 oz dairy-free cheese (or vegan parmesan, or more nutritional yeast)

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If you’re looking for a hearty, wholesome dish that satisfies cravings while being entirely plant-based, look no further! This Vegan Lentil Lasagna is a game-changer in the world of comfort food. Rich in flavor, filled with nutritious ingredients, and layered to perfection, this dish will impress even the most skeptical of eaters. With its delightful combination of lentils, tomatoes, and creamy cashew sauce, every bite is a testament to how delicious vegan cooking can be. So, roll up your sleeves and prepare to dive into this scrumptious recipe!

Why Cooks Rave About It

Vegan Lentil Lasagna has become a favorite for many home cooks because it’s not just delicious; it’s also incredibly versatile and nourishing. Here are a few reasons why you’ll love it:

Hearty and Satisfying: The lentils provide protein and fiber, making this dish a filling option for lunch or dinner.
Easy to Make: With straightforward ingredients and simple steps, even novice cooks can whip this up with ease.
Flavorful Layers: The combination of spices and tomato base creates a depth of flavor that rivals traditional lasagna.
Meal Prep Friendly: This lasagna stores well, making it perfect for batch cooking and enjoying throughout the week.
Customizable: Feel free to add your favorite veggies or swap out the spices for a personalized touch!

What Goes In

To create this delicious Vegan Lentil Lasagna, you’ll need the following ingredients:

1 medium onion, diced
2 cloves garlic, minced
1 cup brown lentils, canned (15-oz can) or cooked
1 can (14 oz) chopped tomatoes
5 oz sieved tomato puree (also known as tomato sauce)
1 tsp sweet paprika powder
2 tsp oregano
2 tsp basil
Salt and pepper to taste
1 cup cashews (soaked for at least 4 hours or overnight)
1 cup dairy-free milk
1 clove garlic
1 Tbsp nutritional yeast
½ tsp nutmeg (optional)
Salt and pepper to taste
12 lasagna pasta sheets
7 oz dairy-free cheese (or vegan parmesan, or more nutritional yeast)

Hardware & Gadgets

Before you start, gather these essential kitchen tools:

Large Pot: For cooking the lentils and sauce.
Blender: To create a smooth cashew cream.
9×13-inch Baking Dish: Perfect for layering your lasagna.
Knife and Cutting Board: For chopping your veggies.
Wooden Spoon: Great for stirring your sauce without scratching your pots.

Directions: Vegan Lentil Lasagna

Now that you have all your ingredients and tools ready, let’s dive into the step-by-step instructions for making your Vegan Lentil Lasagna!

Step 1: Prepare the Lentil Filling

In a large pot over medium heat, add a splash of water or vegetable broth. Once hot, add the diced onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.

Step 2: Add the Tomatoes and Spices

Stir in the canned chopped tomatoes, sieved tomato puree, brown lentils, sweet paprika, oregano, basil, salt, and pepper. Mix well and bring the mixture to a gentle simmer. Allow it to cook for about 15-20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

Step 3: Make the Cashew Cream

While the lentil filling is cooking, drain and rinse the soaked cashews. In a blender, combine the cashews, dairy-free milk, garlic, nutritional yeast, nutmeg (if using), and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, add a bit more dairy-free milk until you reach a pourable consistency.

Step 4: Preheat the Oven

Preheat your oven to 375°F (190°C) so it’s ready for your lasagna once assembled.

Step 5: Assemble the Lasagna

In your baking dish, spread a thin layer of the lentil filling on the bottom. Place three lasagna sheets on top, then layer with more lentil filling, followed by a drizzle of cashew cream. Repeat this process until you’ve used all the ingredients, ending with a final layer of lentil filling topped with dairy-free cheese.

Step 6: Bake to Perfection

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Step 7: Cool and Serve

Once baked, remove the lasagna from the oven and let it cool for about 10 minutes. This will help the layers set, making it easier to slice. Serve warm and enjoy your delicious Vegan Lentil Lasagna!

Allergy-Friendly Substitutes

If you have specific dietary restrictions, here are some substitutes to consider:

Nut-Free: Replace cashews with silken tofu or sunflower seeds for the creamy layer.
Gluten-Free: Use gluten-free lasagna sheets to accommodate gluten sensitivities.
Soy-Free: Ensure that your dairy-free milk is soy-free, opting for almond, oat, or coconut milk.
Low-Sodium: Use low-sodium canned tomatoes and limit added salt for a healthier option.

Flavor Logic

This Vegan Lentil Lasagna is all about balance and harmony of flavors. The savory lentils meld beautifully with the sweet and tangy tomatoes, while the spices like paprika, oregano, and basil add depth and warmth. The creamy cashew layer introduces richness, making every bite feel indulgent. By integrating varied textures and flavors, this dish remains exciting and satisfying, ensuring you’ll want to make it again and again.

Save It for Later

If you find yourself with leftovers, that’s great news! Vegan Lentil Lasagna stores beautifully in the fridge. Here’s how to keep it fresh:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze individual portions or the entire casserole for up to 3 months. Just be sure to cover it well to prevent freezer burn.
Reheat: Warm it up in the oven at 350°F (175°C) until heated through, or microwave individual servings for a quick meal.

Troubleshooting Q&A

What if my lentils are still hard after cooking?

If your lentils are not tender after the recommended cooking time, they may need a bit more liquid and time. Add a splash of water or broth and continue to simmer until they are soft.

Can I use different vegetables in the lasagna?

Absolutely! Feel free to add sautéed spinach, zucchini, bell peppers, or mushrooms to the lentil filling for added nutrition and flavor.

Why is my cashew cream grainy?

Ensure that you blend the cashews thoroughly. If the cream is still grainy, try adding a bit more liquid and blending until completely smooth.

How can I make this dish spicier?

If you enjoy a kick, add some red pepper flakes or chopped jalapeños to the lentil filling for added heat.

Keep Cooking

If you enjoyed this Vegan Lentil Lasagna, you might also love these recipes:

Final Bite

In conclusion, Vegan Lentil Lasagna is more than just a meal; it’s a celebration of flavors, nutrition, and the joy of cooking. This dish ensures that you can enjoy comfort food without compromising your values or dietary needs. Whether you’re serving it for a family dinner, a cozy night in, or a meal prep for the week, this lasagna is sure to become a beloved staple in your home. So gather your ingredients, invite your loved ones to the table, and dig into this hearty, wholesome Vegan Lentil Lasagna!