Vegan Lasagna That Tastes Amazing!
Vegan lasagna: Make this hearty and delicious plant-based lasagna with lentils, walnuts, and sun-dried tomatoes. Easy to prepare for a satisfying family meal.
Ingredients
- 3 cups water
- ½ cup dried brown lentils (uncooked and rinsed)
- 2 tsp salt (divided)
- ¼ cup sun-dried tomatoes (in oil)
- ¼ cup walnuts
- 8 oz white mushrooms
- 1 tbsp reserved sun-dried tomato oil (or olive oil)
- 1 tbsp Italian seasoning
- 14.5 oz can petite diced tomatoes (in juices)
- 16 oz lasagna noodles
Instructions
- Preheat oven to 375°F.
- Cook lentils: Bring 3 cups water, ½ cup lentils, and 1 tsp salt to a boil. Simmer for 15-20 minutes until tender. Strain and set aside.
- In a food processor, combine ¼ cup sun-dried tomatoes, ¼ cup walnuts, and 8 oz. white mushrooms. Pulse until finely chopped.
- Stir in 1 Tbsp reserved sun-dried tomato oil, 1 Tbsp Italian seasoning, and ½ tsp salt.
- In a large bowl, combine the lentil mixture with 14.5 oz. can petite diced tomatoes.
- Layering: Spread a thin layer of the lentil mixture on the bottom of a 9x13 inch baking dish. Arrange a layer of 16 oz. lasagna noodles over the mixture.
- Spread half of the remaining lentil mixture evenly over the noodles. Add another layer of noodles. Spread the rest of the lentil mixture over the second noodle layer. Top with a final layer of noodles.
- Cover the dish tightly with foil. Bake for 25 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and noodles are tender.
Video
Notes
- The key to a great vegan lasagna is building flavor in the filling. Don't skip sautéing the mushrooms and using sun-dried tomatoes for that umami punch.
- For a 'cheesier' flavor, you can add nutritional yeast to the lentil mixture.
- Ensure the lentils are cooked but not mushy – they should still hold their shape.
- Let the lasagna rest for at least 10 minutes after baking before cutting; this helps it set. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a 'cheesier' flavor, you can add nutritional yeast to the lentil mixture.
- Ensure the lentils are cooked but not mushy – they should still hold their shape.
- Let the lasagna rest for at least 10 minutes after baking before cutting; this helps it set. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.