Traditional Plant-Based Cooking

  • Recipes
  • About
  • Contact
  • Subscribe
  • Recipe Terms & Swaps for US Visitors
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
  • Recipe Terms & Swaps for US Visitors
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Subscribe
  • Recipe Terms & Swaps for US Visitors
×
Home » Dinner » Pasta

Vegan Lentil Lasagna

Published: Dec 10, 2020 · Modified: May 31, 2025 by Jacq · This post may contain affiliate links ·2 Comments

Spread the love
   20  
20
Shares
Jump to Recipe Print Recipe

This Vegan Lentil Lasagna is a delicious change to regular lasagna as the cheesy sauce is prepared with butternut squash, tofu, and nutritional yeast, and the filling is packed with wholesome ingredients such as sweet potato, kidney beans, and red split lentils which are flavoured gently coriander, cumin and garam masala. This lasagna recipe is a great recipe to have up-your-sleeve for those times when you need something extra tasty to impress visitors!

Plate with lasagna slice, fork and knife, second plate to side and baking dish to side, tan background.

A great idea is to use leftover pumpkin from carving at Halloween, and use it instead of the butternut squash, to prepare the lasagna sauce. Alternatively, you can use sweet potato for the sauce instead of the squash.

Jump to:
  • 💛 Why You’ll Love This Lentil Lasagna
  • 📜 Origins of lasagna
  • 🔪 How to prepare
  • 📋 Recipe Notes & FAQ'S
  • ⏲️ Storing
  • 🌡️ Freezing
  • ♨️ Reheating
  • 🧂 More vegan pasta recipes
  • 📖 Recipe
  • 💬 Comments

💛 Why You’ll Love This Lentil Lasagna

  • ✅ Comforting one-pan meal packed with lentils, beans, and vegetables
  • 🧀 Creamy butternut squash sauce with a cheesy golden topping
  • 🌱 Naturally vegan, nut-free, and easy to make gluten-free
  • 🍂 Lightly spiced with cumin, coriander, and garam masala
  • 👨‍👩‍👧‍👦 Family-approved especially those crispy baked edges!
  • 🎃 Great for using up leftover squash or Halloween pumpkin

📜 Origins of lasagna

The best meals are classic meals that have stood the test of time. We love traditional foods hence our family recipe blog is packed with traditional recipes albeit made vegan & plant-based. We find it fascinating discovering what people used to eat and how those meals evolved. It is thought that modern day lasagna originated in medieval Italy as a lasagna recipe was recorded in one of the first recipe books, the 14th century cookbook titled The Liber de Coquina or The Book of Cookery. 

Medieval Italians enjoyed their lasagna sheets fermented and boiled. Cheese and spices such as nutmeg and cinnamon were added to flavour the pasta sauce. Eventually other ingredients were added to the lasagna such as meat, meatballs, eggs, vegetables, herbs, and white sauces. Tomatoes were not introduced to Italy until the 16th century so medieval lasagnas were tomato free! However, there is contention as to whether lasagna is in fact a British invention as a recipe for lasagna was also discovered in the first British cookery book The Forme of Cury [1390] which contained the recipes from King Richard the Third's master cooks.

The Forme of Cury lasagna was titled by the Old English term Loseyns and was a layered dish of pasta, cheese and a meat sauce. The pasta was simply prepared with white flour and water, rolled out and dried before being boiled in a pot. The cooked pasta was layered with grated cheese, sweet spices and a meaty broth, similar to a modern day lasagna layers. Some claim that medieval British knights enjoyed meals of lasagna and the historian Glyn Hughes [2016] book which translates The Forme of Cury into modern day English, states that the English Loseyns and the Italian Lasagne both have their origins in 1st century Roman cookery.

It is interesting to note that medieval pasta, including British medieval pasta dishes, was flavoured with spices such as nutmeg, cinnamon, ginger, mace, cloves as well as other spices, and often sprinkled with sugar! Yet these pasta dishes were not regarded as a dessert as the sugar was regarded as a spice.

Close up of lasagna in the glass rectangular baking dish, tan and white background.

If your looking for an extra quick lasagna recipe that is ideal for easy mid-week family dinners then do check out our Vegan Lasagne Soup recipe as its especially great for those days when you fancy a lasagna but are short on time.

🔪 How to prepare

There are a few stages to preparing this lentil lasagna but the steps can be prepped in advance so that on the day the lasagna is required it can be put together quickly. You can use oil to sauté the vegetables or you can prepare an oil-free lentil lasagna by sauting the vegetables in a small amount of vegetable stock.

Vegan butternut squash lasagna veggies cooking in pan with wooden spoon.
lasagna veggies sautéing in pan.

Prepare the lasagna filling: (you can prepare this a day or so in advance and keep within the refrigerator)

Step 1: Sauté the onions, carrots, celery and sweet potato in oil or vegetable stock for 8 minutes.

Step 2: Next add the garlic, cumin powder, coriander [cilantro], bay leaf, and tomato paste. Mix and cook for a further 1 minute.

Kidney beans and lentils added to veggies in pan.
lasagna lentil veggie mix with veggie stock simmering in pan.

Step 3: Mix through the dried red split lentils and kidney beans.

Step 4: Pour in the vegetable stock and canned diced tomatoes. Gently boil for 20 minutes.

chopped pumpkin in sliver pan with water.
Vegan cheese sauce ingredients in food processor.

Prepare the lasagna sauce: (you can prepare this a day or so in advance and store within the refrigerator)

Step 5: While the filling is cooking, prepare the lasagna sauce. Add the butternut squash to water in a pan and cook for about 10 minutes until soft.

Step 6: Transfer the cooked squash to a food processor or blender, along with the water, silken tofu, nutritional yeast flakes, white miso paste, and apple cider vinegar. Blend the sauce until smooth.

vegan cheese sauce blended in small bowl.
lasagna lentil mix cooked and garam masala mixed through in pan.

Step 7: Set the vegan cheese sauce aside until required.

Finish preparing the lasagna filling:

Step 8: Once the filling has cooked stir through the garam masala powder, lemon juice and season with salt and pepper.

Lentil lasagna being layered with pasta sheets and sauce in baking dish.
vegan cheese sauce spread over the lentil lasagna ready to bake.

Assemble the lasagna:

Step 9: Now its time to layer up the lasagna using the dried lasagna sheets. Add a layer of the filling to the bottom of the baking dish, cover with lasagna sheets, and repeat until the filling has been used up. Spread the cheese sauce over the top.

Cook the lasagna:

Step 10: Bake for 25 minutes,

Grated vegan cheese sprinkled over baked lentil lasagna ready to go back in the oven to melt.
Close up of lasagna in the glass rectangular baking dish, tan and white background.

Step 11: Remove the lasagna from the oven and sprinkle the top with grated vegan cheese. Bake for a further 20 minutes or until the lasagna sheets have cooked and the topping is nice and crisp.

Optional Step 12: Garnish with chopped parsley or coriander or chives.

slice of vegan butternut lasagna served on white plate with brown handled cutlery, tan tea towel background.

Enjoy your delicious home-cooked meat-free lasagna. You'll likely go back for second helpings!

📋 Recipe Notes & FAQ'S

⏲️ Storing

Store leftovers within a covered container for up to 3 days. Or once the baking dish has cooled completely you can cover the dish and store the lasagna inside.

🌡️ Freezing

Or freeze for 3-4 months.

♨️ Reheating

Reheat the leftovers either in an oven or microwave. Set the oven to a notch below the cooking temperature stated within the recipe and cover your baking dish with some aluminium or kitchen foil. Reheat for 35-30 minutes or until piping hot throughout, and the sauce is bubbling. You can remove the foil a few minutes before its ready so as to crisp up the top if preferred.

Or reheat in a microwave by adding slices of lasagna to a microwave-safe plate. Cover the plate with a microwave-safe lid or microwave-safe plastic wrap poking a hole in the middle to allow steam to escape. Reheat for 2-3 minutes at a time until its steaming hot throughout the lasagna.

Is vegan lasagna suitable for gluten-free diets?

Yes, this vegan lasagna is perfect for gluten-free diets with a few simple modifications. The main considerations is to use a gluten-free vegetable broth, a gluten-free plain flour mix, and gluten-free lasagna sheets, and also to double check any packaged ingredients just to be sure they are free from gluten ingredients.

What can I serve with vegan lasagna?

A simple leafy green salad and a few slices of garlic or crusty bread rolls are traditional side accompaniments to a lasagna, but a few more tasty ideas include delicious home-cooked Baked Beans in a Tomato Sauce, tasty flavour-packed Boston Baked Beans, and these amazing Classic Mushy Peas which are so simple and humble yet pack a flavour bang.

Also, these Indian spiced Chana Chaat Chickpeas would compliment the lasagna spices beautifully, and this side can be served chilled.

🧂 More vegan pasta recipes

  • close up of lasagne soup with wooden spoon, small wooden bowl of coriander to side, red background with leaf print.
    Vegan Lasagna Soup
  • spaghetti Bolognese served in two white bowls with silver forks.
    Vegan Spaghetti Bolognese (with tempeh)
  • Two bowls of slow cooker lentil spaghetti Bolognese, with sprinkle of nutritional yeast, wedge of her bread, silver fork and red check tea towel, featured image.
    Slow Cooker Lentil Bolognese
  • A close up bowl of Italian cabbage and bean soup with second bowl in background and plate of crusty bread to side.
    Italian Cabbage and Bean Soup

We also particularly love this easy Three Bean Minestrone soup as its so easy and packed with humble wholesome ingredients. For more dinner ideas do check out our growing collection of home-cooked dinner recipes.

***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***

📖 Recipe

Plate with lasagna slice, fork and knife, second plate to side and baking dish to side, tan background.

Vegan Lentil Lasagna

Course: Dinner
Cuisine: Indian spices, Italian
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6 large slices or 8 smaller slices
Calories: 655kcal
Author: Jacq
This Vegan Lentil Lasagna is a delicious change to regular lasagna. The delicious cheesy sauce is prepared with butternut squash, tofu, and nutritional yeast, and the filling is packed with wholesome ingredients such as sweet potato, kidney beans, and red split lentils which are flavoured gently coriander, cumin and garam masala. This lasagna recipe is a great recipe to have up-your-sleeve for those times when you need something extra tasty to impress visitors!
Print Recipe
US Customary - Metric

Equipment

  • large lasagna dish or casserole dish big enough to serve 6-8,
  • Small saucepan
  • large non-stick pan
  • small food processer or blender,
  • mixing spoons

Ingredients

To sauté veggies:

  • 1 tablespoon olive oil or ½ cup [125 ml] of vegetable broth

For lasagna filling:

  • 250 grams dried red split lentils
  • 1 can kidney beans 400 grams [14oz can], drained. (Or 240 grams cooked beans) Alternatively replace with chickpeas.
  • 400 grams sweet potato chopped into bite size chunks
  • 200 grams carrots 1 large, sliced lengthways into 4 sticks and chopped into small chunks
  • 150 grams onion 1 medium-large, chopped. Any type of onion is fine, especially red ones.
  • 100 grams celery 1-2 ribs, sliced into small chunks
  • 4 cloves garlic thin sliced, use more if preferred
  • 2 cans diced tomatoes two 400g [14 oz cans] or a 500-600g carton or jar of tomato passata
  • 1 tablespoon tomato paste [puree]
  • 1 tablespoon cumin powder
  • 2 teaspoon coriander [cilantro] powder
  • 1 bay leaf
  • 1 litre vegetable broth [hot]

After sauce is cooked:

  • 2 teaspoons garam masala powder
  • 2 teaspoons lemon juice optional
  • 12 sheets lasagna dried, use more sheets as required

For the butternut cheesy sauce:

  • 300 grams butternut squash or pumpkin, sliced, grated or chopped into small pieces
  • 480 millilitres water
  • 150 grams firm silken tofu this is often found on the aisle section in supermarkets as it is a shelf-stable tofu
  • 1 tablespoon white miso paste
  • 2 teaspoons onion powder
  • 6 tablespoons nutritional yeast flakes
  • 2 teaspoons apple cider vinegar or lemon juice

Garnish:

  • 100 grams vegan cheese grated, or replace with extra tablespoons of nutritional yeast flakes. Or perhaps use some thin sliced tomatoes to cover the sauce.
  • 8 grams parsley fine chopped, or replace with coriander or, chives

Instructions

Prepare the filling:

  • Heat the oil or veggie broth in a non-stick pot.
    1 tablespoon olive oil
  • Add the onion, celery, carrots, and sweet potato. Sauté over a medium heat for 8 minutes.
    Stir frequently.
    400 grams sweet potato, 200 grams carrots, 150 grams onion, 100 grams celery
  • Mix through the garlic, bay leaf, cumin, coriander and tomato paste. Cook for 1 minute stirring all the time to avoid sticking to the pan.
    4 cloves garlic, 1 tablespoon tomato paste, 1 tablespoon cumin powder, 2 teaspoon coriander [cilantro] powder, 1 bay leaf
  • Stir through the lentils and kidney beans.
    250 grams dried red split lentils, 1 can kidney beans
  • Pour in the hot vegetable broth along with the canned diced tomatoes. Add a good sprinkle of salt and pepper.
    2 cans diced tomatoes, 1 litre vegetable broth
  • Give it a good stir and bring to a simmer.
    Cook for 20 minutes and stir frequently.

Meanwhile prepare the sauce (this step can be omitted if using a ready prepared vegan white or cheese sauce):

  • Place the butternut squash into a saucepan along with 2 cups [480 ml] of water.
    Bring to a simmer and cook for 10 minutes or until the squash is very soft.
    300 grams butternut squash, 480 millilitres water
  • Once soft drain the squash or pumpkin over a sieve or colander, reserving the liquid. Push the squash around to squeeze out excess cooking liquid.
  • Place the squash into a food processer or blender. Pour 1 cup [240ml] of the squash cooking liquid into the processer (if you don't have this much just top up with some water).
    Or place the squash and cooking liquid in a bowl or pot suitable for using an immersion stick blender with.
  • Add the remaining sauce ingredients, along with ½ teaspoon of salt and some black pepper if liked.
    150 grams firm silken tofu, 1 tablespoon white miso paste, 2 teaspoons onion powder, 6 tablespoons nutritional yeast flakes, 2 teaspoons apple cider vinegar
  • Blend until smooth.
    Set aside until required. Don't worry if the sauce looks thin as it will thicken up a little as it sits and even more as it bakes on top of the lasagna.

Preheat the oven to 180 Fan, [200 C], [Gas 6], or [400 Fahrenheit].

    After the lasagna filling is ready:

    • Once the lasagna filling has been cooking for 20 minutes remove from the pan from the heat.
    • Mix through the garam masala, along with the lemon juice if using, and season with salt and pepper to taste.
      2 teaspoons garam masala powder, 2 teaspoons lemon juice

    Assemble the lasagna:

    • Cover the base of your casserole dish with the lasagna filling.
      Layer over lasagna sheets and then another layer of filling and repeat until the filling has been used up.
      I managed 3 layers of sheets but depending on your oven dish you may get 4 or more layers.
      12 sheets lasagna
    • Pour over the butternut cheese sauce and spread it out to cover the lasagna top, it will drip down the sides into the lasagna but this is fine.
    • Bake for 25 minutes on the middle or top oven shelf.
      The sauce will form a thin crust but will be soft underneath, this is simply the tofu baking and will taste delicious.
    • Remove from the lasagna from the oven and sprinkle the vegan grated cheese over. Or instead sprinkle some nutritional yeast flakes for extra cheesiness without the cheese, alternatively add a layer of thin sliced fresh tomatoes.
      100 grams vegan cheese
    • Place the lasagna back into the oven and cook for a further 10-15 minutes until the lasagna is at your preferred golden colour and crispness.
    • Garnish with chopped parsley, coriander or chives.
      8 grams parsley

    Notes

    • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
    • Leftover vegan lasagna will keep fresh in the fridge for up to 3 days in the fridge. Add a layer of kitchen foil to cover if preferred, or store within a covered container. Or keep the lasagna within the casserole dish.
    • Lasagna can be frozen for 4-6 months if well wrapped in the freezer. Defrost completely before reheating, and if frozen within the baking dish allow the dish to come to room temperature, to avoid cracking the dish in the oven.
    • To reheat place the lasagna into a casserole dish and cover with kitchen foil to prevent the lasagna overcooking as it reheats. Reheat a notch down from the cooking temperature, for 25-30 minutes or until piping hot. 
    • The vegan grated cheese can be replaced with a layer of thin sliced tomatoes. Simply add the tomatoes after the white sauce has been spread over the lasagna and bake for 40 minutes.
    • A few handfuls of fresh spinach leaves can be added to the lentil mix after it has finished cooking on the stove top. Or add some kale for the last 10 minutes of cooking the lentil mix.

    Nutrition

    Calories: 655kcal | Carbohydrates: 115g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 663mg | Potassium: 1736mg | Fiber: 26g | Sugar: 14g | Vitamin A: 20736IU | Vitamin C: 35mg | Calcium: 203mg | Iron: 9mg

    💬 Comments

    Prepared our Vegan Lentil lasagna? We would love to know how you got on with the recipe so do pop back and drop us a comment below. Thanks so much, Jacq x

    More Vegan Pasta Recipes

    • A slow cooker pot with cooked macaroni cheese with sliced tomatoes and chopped chives with serving spoon in the dish.
      Vegan Macaroni Cheese [slow cooker & stove-top recipe]
    • A bowl of garlic oil spaghetti with tomatoes and spinach and wedge of focaccia to side, larger pot to side, and bowl of fresh spinach to side.
      Italian Garlic Spaghetti [Spaghetti Aglio e Olio]
    • Close up pan of Polish vegan cabbage and noodles with grey ladle and grey background with a touch of red at the bottom of photo, featured image.
      Vegan Cabbage and Noodles
    • Goulash served with garlic bread, fork to side. Featured image.
      Vegan Goulash

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kristen says

      February 07, 2022 at 2:21 am

      What temperature please?

      Reply
      • Jacq says

        February 07, 2022 at 9:29 am

        So sorry about that! No idea how that slipped by not adding the cooking temperature! Thanks so much for letting me know. Recipe has been updated with the temperature. Hope you enjoy the butternut lasagna 🙂

        Reply
    Photo of Jacq the admin wearing sunglasses, outside with trees in background and blue skies.

    Hello! Welcome to our collection of traditional family favourite recipes. We have old-fashioned favourites reinvented with vegan-friendly every-day ingredients.

    Find out more →

    🍽️ Free Recipe Booklet! Subscribe &
    receive our '9 old-school dinner recipes made vegan (pdf), as a thank-you!

    Visitors favourite recipes

    • close up of chocolate pudding with chocolate pudding in background, and shortbread biscuits and strawberries in background.
      Tofu Chocolate Pudding
    • Medieval potage stew served in a wooden bowl, with fork and spoon, little bread rolls at the side, and candlestick
      Medieval Potage Stew
    • Close up bowl of vegetable soup with yellow handled spoon and second bowl in background, slices of bread to side on a mat with fox image.
      Old-Fashioned Golden Vegetable Soup

    Vegan recipes for warm summer days

    • Bowl of Italian bread salad, featured image.
      Italian Bread Salad [Panzanella]
    • A stack of walnut celery sandwiches on yellow flower patterned plate with celery leaves to side.
      Old-Fashioned Walnut and Celery Sandwiches
    • A bowl of garlic oil spaghetti with tomatoes and spinach and wedge of focaccia to side, larger pot to side, and bowl of fresh spinach to side.
      Italian Garlic Spaghetti [Spaghetti Aglio e Olio]
    • wooden board with vegan ploughman baguette and salad and fruit pieces at the side, small brown dish of pickled onions, small butter dish to back, and cream coloured place mat.
      Vegan Ploughman's Lunch [Sandwich or Platter]

    Footer

    ↑ back to top

    ✨ About ✨

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    traditional family favourites new logo

    ✨ Contact ✨

    • Contact us
    • About
    • Work with us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 * Traditionalplantbasedcooking

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.
    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.