Vegan Gluten Free Red Lentil Lasagne
Gluten free red lentil lasagne, for a perfect mid-week meal or to impress at special occasions.
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
40Minutes 50Minutes
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
40Minutes 50Minutes
For Sauce
For white sauce
  1. Melt knob of butter on medium heat, once melted and bubbling, slowly add almond milk to the mix, stirring for 3 minutes.
  2. Add 50g of the vegan cheese, grated, into the mix, stir in gram flour and leave to simmer for a further 4-5 minutes, or until thick.
  3. Best to time this halfway through the preparation of the filling, to get the best results.
For filling
  1. Finely chop onions, dice bell pepper, chopped mushrooms and courgettes, leave aside.
  2. Drizzle olive oil on pan and turn up to medium heat, add onions, mushrooms and courgettes, along with tomato paste, herbs and spices. Cook until onions become slightly translucent and mushrooms release their liquid (3-5 minutes).
  3. Pour in cup of lentils, 2 cups of water, and chopped tomatoes into the mix, along with peas and bell pepper, bring to a boil and let cook for a further 10 minutes, until lentils are cooked. Preheat oven in the meantime to 220 degrees Celsius.
  4. Once filling is all cooked, take off heat and put aside.
Lasagne Pasta
  1. Remove lasagne sheets from packaging, boil water with a pinch of salt and add sheets to saucepan.
  2. Cook until ready (approx 5-8 minutes) and remove from heat (best to do this right before filing is ready as sheets can stick together once cooked).
  1. Now lay out one layer of filling into a glass or ceramic oven dish, a drizzle of white sauce, with 2 lasagne sheets on top of that.
  2. You should be able to repeat this 3 times, ending up with a top layer of 2 lasagne sheets, with 2 other layers of filling and sauce below that.
  3. Use remaining 100g of vegan cheese, grate and sprinkle on top. Place lasagne into preheated oven.
  4. Leave for around 25-35 minutes. The cheese should be a thick layer, browned and bubbly.
  5. Serve with a side of salad.
Recipe Notes

Lasagne sheets and sauce to be cooked halfway through preparation of filling, to ensure the sauce stays saucey, and sheets don’t stick in pan. 

The more cheese the better!