Brown lentils are one of them things that I never knew I loved till I first tried ‘em, and I’m surprised that more people don’t know about it. It’s my favourite beef substitute, a great way to replace soy mock meats. This vegan gf brown lentil lasagne recipe is among the best I’ve made.
A much less complicated version than other variations I’ve seen online. May be the closest recipe to traditional meat-based lasagne, only difference is you won’t miss the meat!
This brown lentil lasagne is hearty, tasty and a perfect treat for the family and to impress skeptical omnivorous friends! This is also a kid-friendly recipe, and a lot easier to make than it looks!
If you feel like a slight variation, you can try our red lentil lasagne recipe on for size; with more veggies like courgette and mushroom for the lack of the “bite”, that brown lentils offer.
Do you have to soak brown lentils?
Brown lentils are available in canned form. However, this recipe calls for dried brown lentils that you should soak yourself.
They only take 4 hours to soak, although I prefer doing so for 8-12 hours; when in a rush 3 hours does the trick.
Once they’re soaked are cooked up in as little as 30 minutes; just add some veggie stock and the needed seasonings; ensuring ratio of water to lentils is always 2:1.
What does brown lentil lasagne pair well with?
Many like to enjoy their lasagnes on their own; I personally enjoy eating lasagne with a hearty side salad, some roasted potatoes, or even some vegan bruschetta, to keep it real authentic.
Lasagne is one of those things that if you serve a big enough plate of it, it’s satisfying enough without any sides or appetisers; I personally prefer it the next day once all flavours have sunk in, sometimes I eat it the next morning for breakfast (don’t judge me).
How long does vegan brown lentil lasagne last in the fridge?
Our veganised gf brown lentil lasagne recipe is good to hold up in the fridge for up to 4 days. I personally wouldn’t leave it any further to be safe.
We hope you enjoy this veganised brown lentil lasagne as much as we did, it was so good, and now my go-to recipe over the rest!
If you like this brown lentil lasagne recipe be sure to check out our other similar recipes such as our brown lentil Bolognese.
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| Prep Time | 20 Minutes |
| Cook Time | 50 Minutes |
| Passive Time | 70 Minutes |
| Servings |
People
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- 6-8 Gluten Free Lasagne Sheets
- 400 Grams Tomato Passata
- 1 Tbsp Tomato Paste
- 1 Bayleaf
- 1 Cube Veg Stock Dissolved into 1 cup hot water
- 1 Cup Water
- 1 Red Onion
- 4 Garlic Cloves
- 1 Bell Pepper
- 1 Cup Brown Lentils Soaked for 4-12 hours
- 1 Tbsp Cumin
- 1 Tbsp Smoked Paprika
- Black Pepper to taste
- Himalayan Pink Salt to taste
- 100 Millilitres Almond Milk
- 50 Grams Butter
- 100 Grams Vegan Cheeze Grated
- 50 Grams GF Flour Sifted
Ingredients
Lasagne filling
Cheezy bechamel
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- Fry onions in a saucepan, toss in bell pepper and spices, tomato paste, stir, and cook for 2-3 minutes or until fragrant.
- Boil water and dissolve stock into one cup, add gradually to the mix, bring to a boil, then add the soaked brown lentils.
- Add bayleaf, and 1 cup of boiling water to the saucepan, bring to a boil, cover, and simmer for 30 minutes, or until lentils absorb all water, salt after it’s cooked through, not before.
- Meanwhile, melt the butter in a saucepan, gradually add milk and stir within, sift flour into the mix and mix to avoid lumps, stir and cook on a low heat for 5-10 minutes.
- Add vegan cheeze to the mix and stir until dissolved, keep it heated on a low heat to prevent it solidifying, stirring constantly to stop the cheeze sauce from sticking to the pan.
- Boil lasagne sheets according to package instructions.
- Once lentils and cheeze sauce is ready, layer 3 lasagne sheets (two the width of the tray, one at the centre overlapping the two) at the bottom of a medium baking tray, scoop a generous amount of lentil mix, topped with some cheeze sauce.
- Repeat this until you use all lasagne sheets (I used 7), then once all the lentils and cheeze sauce has been used, 2 sheets topping the mix, smother with grated vegan cheeze.
- With the oven preheated to 200 degrees Celsius, place the lasagne into the centre of the oven and cooked for 30-40 minutes, or until the top of the lasagne crisps up.
- Once lasagne is ready and the inside is bubbling, leave for 5-10 minutes on the kitchen counter.
- Serve with your favourite sides and entrees, enjoy!
Can be made in advance and frozen for up to a month.
After it's cooked, stores in the fridge for up to 4 days.
Pairs great with salad or chips.
