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Easy Vegetable Lasagna

Lasagna can be a little bit complicated with all these layers. This is a very easy recipe to follow, nothing too complicated, I promise.

🍽 Serves 4-5

🕘 1h 20-25 minutes


Tomato lentil sauce:

  • 1 Tbsp olive oil

  • 1 yellow onion (diced)

  • 4 garlic cloves (diced)

  • 1 can whole tomatoes

  • ½ cup vegetable stock

  • 1 red capsicum (diced)

  • 2 cups passata

  • 2 Tbsp oregano

  • 1 Tbsp basil

  • 1 Tbsp raw sugar

  • Salt to taste

  • 1 can brown lentils

Creamy spinach sauce:

  • 500g frozen spinach

  • 1 cup vegetable stock

  • 3 bay leaves

  • 1 firm tofu block

  • 1 Tbsp nutritional yeast @realfooddirect

  • 1 tsp salt

  • 1 Tbsp apple cider vinegar @ceresorganics

  • 2 Tbsp aquafaba

  • 1 cup plant-based milk @sogoodnz

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp black pepper

Bechamel sauce:

  • ½ cup vegan butter

  • 5 heaped tbsp plain flour

  • 2 cups soy milk @sogoodnz

  • ½ tsp nutmeg

  • Lasagna pasta sheets

  • 1 Tbsp olive oil to brush oven dish


  1. Prepare all the ingredients. Dice onion, garlic, capsicum.

  2. In a large saucepan, heat the oil. Add onion and garlic. Fry until golden. Add capsicum and fry for 3 more minutes. Add vegetable stock, whole tomatoes, passata, herbs, sugar and salt. Mix well and simmer for 15-20min.

  3. In a large saucepan, place frozen spinach, bay leaves and 1 cup vegetable stock. Simmer for 15 min.

  4. Preheat the oven to 200'C.

  5. In a food processor place: tofu, nutritional yeast, apple cider vinegar, garlic powder, onion powder, aquafaba, plant-based milk, salt and pepper. Blend until smooth.

  6. Add lentils to the tomato sauce and stir until combined.

  7. Incorporate tofu cream cheese onto the spinach. Remove bay leaves. Add more salt if necessary.

  8. In a medium-size saucepan, melt vegan butter. On medium-low heat, add flour while stirring. Slowly incorporate milk while constantly stirring. Simmer until smooth and creamy.

  9. Pour olive oil onto an oven dish and brush the bottom and sides.

  10. Place pasta sheets on the bottom, pour lentil tomato sauce. Make sure all the pasta is covered evenly. Place pasta sheets, creamy spinach sauce, pasta sheets, lentil tomato sauce, pasta sheets, creamy spinach sauce, pasta sheets. Top with bechamel sauce.

  11. At this stage, you can add vegan cheese on top but I assure you it's creamy and cheesy enough without it.

  12. Bake in the oven for 40-45 min.

  13. Let it cool for 10 min before serving.

  14. Enjoy


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