Veganised Brown Lentil Lasagne Recipe
Easy to make vegan brown lentil lasagne recipe to use up the ingredients in your pantry, perfect for a weekend supper.
Servings Prep Time
4People 20Minutes
Cook Time Passive Time
50Minutes 70Minutes
Servings Prep Time
4People 20Minutes
Cook Time Passive Time
50Minutes 70Minutes
Lasagne filling
Cheezy bechamel
  1. Fry onions in a saucepan, toss in bell pepper and spices, tomato paste, stir, and cook for 2-3 minutes or until fragrant.
  2. Boil water and dissolve stock into one cup, add gradually to the mix, bring to a boil, then add the soaked brown lentils.
  3. 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.
  4. 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.
  5. 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.
  6. Boil lasagne sheets according to package instructions.
  7. 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.
  8. 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.
  9. 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.
  10. Once lasagne is ready and the inside is bubbling, leave for 5-10 minutes on the kitchen counter.
  11. Serve with your favourite sides and entrees, enjoy!
Recipe Notes

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.