Vegan Lentil and Spinach Lasagne (Batch Cooking)

This Vegan Lentil and Spinach Lasagne is full of veggie goodness. Perfect for a spot of batch cooking with one made for now & one for the freezer. Easy to make and loved by all!

This Vegan Lentil and Spinach Lasagne recipe is the one I cook for my family on regular basis. It is always a huge hit with everyone (even hardcore carnivores). It's proper comfort food which is not going to leave you feeling heavy and weighed down but nourished and energised.

Pair it with my vegan garlic bread. It's perfect combination.

When I first published this recipe back in 2017 I have only included vegetarian option of this lasagne. However, as I have since veganised it and that's how I mostly cook it at home, I've now included my vegan version as well so that you can choose the one that suits you best.

Freezer friendly batch cooking

Recipes likes stews, curries, pasta bakes and lasagne are perfect for batch cooking and my Lentil and Spinach Lasagne is no different. Making two instead of one is not more time consuming at all and you will end up with another dish for when you really need it but don't have time or will to cook.

Another great thing about this recipe is that it gives you not one but two dinner options! Lentil ragu on its own makes fantastic vegan pasta sauce so you can choose to go with that instead of lasagne.

Ingredients

Vegetables - I tend to use carrots, onions, celery and garlic as a veggie base for my ragu at all times. In this particular recipe I've added a leek as well, sometimes it would be broccoli stalk or grated courgette instead. Be brave and vary things if you want!

Fresh Spinach - I like using fresh baby spinach in my lasagne but frozen spinach will work as well. Simply defrost it as per instructions on packaging and add at the last stage of cooking as per recipe. Make sure you squeeze out all the water first though.

Red Lentils 

Chopped Tomatoes

Tomato Puree

Mixed Herbs

Vegetable Stock - I use Kallo* vegetable stock cubes or Marigold Organic Bouillon*

Dried Lasagne Sheets - Feel free to use white or wholewheat variety

Unsalted Butter

Flour

Milk

Fresh Mozzarella or Grated Cheddar - If you are using fresh mozzarella don't put it on lasagne destined for the freezer as its consistency will get funny after being frozen. There are no such issues with cheddar although I would advise you to freeze your lasagne without any toppings. I would add these during last 15-20 minutes of baking time (whether you're baking from frozen or defrosted your lasagne ahead of time).

Extra ingredients for vegan variation

Nutritional Yeast* - the most fantastic ingredient used a lot in vegan cooking that is not only super nutritious but also provides that cheesy, nutty flavour to your dishes without the need for actual cheese.

Mustard powder* - great for adding a bit of extra flavour and gentle heat. Feel free to substitute it with English or Dijon mustard from a jar.

Vegan Friendly Spread - All Flora spreads in the UK are vegan, readily available and affordable too.

Oat Milk or any other plant milk of your choice. I like to use oat milk as find it most neutral in flavour. Whatever milk you decide to use make sure you go for unsweetened version.

Vegan Cheese - Feel free to use your favourite vegan cheese on top if you want but I find that's not necessary when using nutritional yeast in your white sauce. It'll brown beautifully on its own and its cheesy flavour is as satisfying.

Equipment

Food Processor/Chopper - As there is fair bit of chopping involved here, definitely utilise your food processor if you have one to speed up the process. I couldn't be without my trusty and quite old now Magimix*.

Casserole Dish with a lid for your ragu. This one* looks great and affordable too!

Medium size saucepan for your white sauce.

2 Oven & freezer friendly baking dishes 26x18cm/10x7in for your assembled lasagne. These ones* look really good.

How to make Lentil & Spinach Lasagne - Step-By-Step Instructions

• Start with preparing all the vegetables for lentil ragu by chopping them finely before you start. Use food processor if you have one to speed up the process.
• Heat the oil in a pan and add all your chopped veggies (onion, garlic, leek, carrots and celery). Let them sweat for good 5-8 minutes until softened but not coloured. Make sure you stir them frequently.

• Rinse red lentils under the cold tap and once vegetables look nice and softened, add them to the pan and stir well.
• Add tomato puree, chopped tomatoes, and stock. Bring to boil, cover and let it simmer for 15-20 minutes or until lentils are tender. Make sure you keep checking on them and stirring frequently to prevent them from sticking to the bottom of the pan.
• When lentils are almost done add spinach and let it wilt in the sauce.
• Once you are happy with tenderness of your lentils, season ragu to taste with salt and pepper and set aside.

• To prepare white sauce, melt butter or vegan spread in a saucepan, add flour and mix it vigorously. Slowly start adding milk of your choice whisking constantly until you've used all of it and the sauce thickened nicely. Season to taste with salt, pepper and freshly grated nutmeg for vegetarian version and with nutritional yeast and mustard powder or English mustard for vegan.
• To assemble your lasagne spread some ragu sauce at the bottom of your baking dishes as your first layer. Lay pasta sheets to cover and follow with some more ragu, white sauce and another layer of pasta. Repeat layers until you've used up all the sauces (you should finish with the layer of white sauce). My lasagne had 3 layers of pasta.

• Top with sliced mozarella or grated cheddar for vegetarian version and bake in preheated oven 180°C/350F/Gas Mark 4 for 30-40 min until nicely browned and bubbling. You will know your lasagne is cooked if knife goes in easily through the pasta. For vegan lasagne feel free to sprinkle over your favourite vegan cheese or leave it as is with white sauce acting as your very top layer.

Freezing your lasagne

• Let your lasagne cool completely before freezing. Wrap it tightly in aluminium foil or baking paper first followed by aluminum foil for extra protection. Freeze for up to 3 months.
• Cook from frozen at 180°C/350F/Gas Mark 4 for approximately 1 hr. Add your topping of choice for the last 15 minutes of baking. You can also defrost it in the fridge overnight first and follow the instructions for freshly cooked lasagne.

📋 Recipe

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5 from 11 votes

Vegan Lentil & Spinach Lasagne

This Vegan Lentil and Spinach Lasagne is full of veggie goodness. Perfect for a spot of batch cooking with one made for now & one for the freezer. Easy to make and loved by all!

Course Dinner, Family Meal, Main Course

Cuisine British, International, Italian

Keyword batch cooking, lentil lasagne, vegan lasagne

Equipment

• 2 x Oven & Freezer safe baking dish 26x18cm*
• Food Processor/Chopper
• Casserole with a lid
• Medium saucepan*

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Baking Time 40 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings (4 per lasagne)

Calories 493kcal

Author Jo Allison

Cook ModePrevent your screen from going dark

Ingredients

Metric - US Customary

For the Veggie and Lentil Ragu:

• 2 tablespoon rapeseed or olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced or finely chopped
• 1 leek cleaned and finely chopped
• 2 celery sticks finely chopped
• 2 good size carrots finely chopped
• 150 g red lentils
• 2 400g tins of chopped tomatoes
• 2 tablespoon (heaped) tomato puree
• 500 ml vegetable stock from cube is fine
• 1 tablespoon mixed herbs
• 250 g fresh baby spinach frozen will work as well
• salt & pepper to taste

White Sauce (Vegetarian option)

• 60 g unsalted butter
• 60 g plain (all-purpose) flour
• 800 ml milk
• few gratings of nutmeg to taste
• salt & pepper to taste

White Sauce (Vegan option)

• 60 g vegan butter or spread
• 60 g plain (all-purpose) flour
• 800 ml oat milk or any other plant milk of your choice
• 2 tablespoon nutritional yeast
• 1 teaspoon mustard powder can be substituted with English or Dijon mustard from the jar
• salt & pepper to taste

You will also need

• 500 g pack of dried lasagne sheets (white or whole wheat are fine) you will have some leftover
• fresh mozzarella cheese or grated Cheddar for vegetarian version (as per your preference)
• vegan cheese for sprinkling if you wish (completely optional as nutritional yeast in the sauce provide all the cheesiness you'll need)

Instructions

• Start with preparing all the vegetables for lentil ragu by chopping them finely before you start. Use food processor if you have one to speed up the process.
• Heat the oil in a pan and add all your chopped veggies (onion, garlic, leek, carrots and celery). Let them sweat for good 5-8 minutes until softened but not coloured. Make sure you stir them frequently.
• Rinse red lentils under the cold tap and once vegetables look nice and softened, add them to the pan and stir well.
• Add tomato puree, chopped tomatoes, and stock. Bring to boil, cover and let it simmer for 15-20 minutes or until lentils are tender. Make sure you keep checking on them and stirring frequently to prevent them from sticking to the bottom of the pan.
• When lentils are almost done add spinach and let it wilt in the sauce.
• Once you are happy with tenderness of your lentils, season ragu to taste with salt and pepper and set aside.
• To prepare white sauce, melt butter or vegan spread in a saucepan, add flour and mix it vigorously. Slowly start adding milk of your choice whisking constantly until you’ve used all of it and the sauce thickened nicely. Season to taste with salt, pepper and freshly grated nutmeg for vegetarian version and with nutritional yeast and mustard powder or English mustard for vegan..
• To assemble your lasagne spread some ragu sauce at the bottom of your baking dishes as your first layer. Lay pasta sheets to cover and follow with some more ragu, white sauce and another layer of pasta. Repeat layers until you've used up all the sauces (you should finish with the layer of white sauce). My lasagne had 3 layers of pasta.
• Top with sliced mozarella or grated cheddar for vegetarian version and bake in preheated oven 180°C/350F/Gas Mark 4 for 30-40 min until nicely browned and bubbling. You will know your lasagne is cooked if knife goes in easily through the pasta. For vegan lasagne feel free to sprinkle over your favourite vegan cheese or leave it as is with white sauce acting as your very top layer.
• Serve with side salad or some green veg of your choice.

Freezing uncooked lasagne

• Let your lasagne cool completely before freezing. Wrap it tightly in aluminium foil or baking paper first followed by aluminum foil for extra protection. Freeze for up to 3 months.
• Cook from frozen at 180°C/350F/Gas Mark 4 for approximately 1 hr. Add your topping of choice for the last 15 minutes of baking. You can also defrost it in the fridge overnight first and follow the instructions for freshly cooked lasagne above.

Notes

• Nutritional information is based on ingredients used for vegan option of the lasagne. The values are approximate, per serving (based on 8 servings) and should be treated as a guideline only. 

Nutrition

Nutrition Facts

Vegan Lentil & Spinach Lasagne

Amount Per Serving (0 g)

Calories 493 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g10%

Sodium 391mg16%

Potassium 677mg19%

Carbohydrates 81g27%

Fiber 11g44%

Sugar 12g13%

Protein 18g36%

Vitamin A 6340IU127%

Vitamin C 14mg17%

Calcium 216mg22%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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Update Notes: This post was originally published in March 2017 and republished in January 2020 with updated recipe card, new photos useful info and better layout improving user experience. Recipe itself has been updated to include both vegan and vegetarian options.

Some more vegetarian & vegan family dinners you might enjoy:

Vegan Butternut Squash Mac and Cheese

Easy Lentil Ragu (Vegan)

Vegan Sausage Casserole with Lentils & Cavolo Nero

Tarka Dhal with Spinach

Vegan Chilli Sin Carne

Easy Cauliflower & Lentil Curry (Vegan)

Vegetarian Sausage Rolls (with vegan option)

Roasted Tomato & Basil Pasta

Baked Spinach & Ricotta Stuffed Pasta Shells

30-minute Vegetable Egg Fried Rice

Easy Chickpeas & Carrot Falafel Burgers

Vegan Vegetable Fritters (Gluten-Free)

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