Going vegan I never thought I’d be able to enjoy a decent lasagne again. The other day I was at Tesco’s and found some gluten free lasagne sheets, thought to myself:
You know what? I’ve improvised a veganised shepherd’s pie that turned out banging, let me make a vegan lentil lasagne recipe, and that’s exactly what I’ve done.Skip to recipe
How to veganise lasagne?
My experience with lasagne growing up was somewhat consistent, minced meat and veggie mix with layers of pasta, white sauce and topped with lots of cheese.
So the meaty part was the hardest. Personally I prefer green lentils for minced meat dishes but wanted to experiment.
So I went for a combination of: Red lentils, mushrooms, courgette, bell pepper and garden peas, which made a lovely, more-ish satisfying texture – not to mention the taste and texture was significantly better than the minced meat mix I remember.
Veganising White Sauce
Traditional white sauce, or if you want to be fancy ” Béchamel” is made up of butter flour and milk. Simply swap the milk for almond milk, flour for gram flour, and use dairy free butter. You can also add grated vegan cheese to the mix, to thicken the sauce even more.
I did this to also add an extra depth of cheesiness, and the fact that my sister’s lasagne recipe, which is what I think of when I think “lasagne”, also included cheese in her white sauce.
I was actually pleasantly surprised with the outcome. Not that I wasn’t expecting it to taste good, but because usually when I cook with red lentils they turn a mushy texture. So I prefer using them in curries instead.
But they seemed to hold their shape and bite well, and combined with mushrooms and other veggies, made a great substitute for minced meat that I even surprised myself with.
I am to follow this recipe up with other vegan lasagne recipes, from soy protein, to veganised moussaka (greek eggplant lasagne), spinach and more, stay posted!
I am yet to find a vegan cheese brand that can be stringy and let me revisit the texture of mozzarella I used to have in lasagne – But for the time being, Violife will do!
Vegan cheese in itself also has a reputation of being disappointing, but the way this lasagne turned out has changed my whole view on vegan cheese, and its use in everyday recipes.
I am to continue experimenting with vegan cheese as I feel it has a lot of potential to be more mainstream, especially since around 65% of the world has an intolerance to lactose.
This vegan red lentil lasagne recipe is high in protein, gluten free, easy to make and a perfect kid friendly vegan recipe.
You can use this recipe as part of your arsenal to impress your skeptical friends, for the family meat free Monday, or just to say to someone “I know how to veganise lasagne”!