• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegan Dinner Recipes

    Published: Jan 15, 2020 · Modified: Oct 23, 2024 by joskitchenlarder · 22 Comments. · This post may contain affiliate links ·

    Vegan Lentil and Spinach Lasagne (Batch Cooking)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Lentil and Spinach Lasagne in a dish with basil leaves.

    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!

    Lentil and Spinach Lasagne in a dish with basil leaves.

    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.

    Plated up portion & dish of baked 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.

    Plated up portion of lasagne.

    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.

    Veggie mixture sautéing in a pan.

    • 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.

    Finished lentil ragu with wilted spinach.

    • 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.
    Lasagne assembly with pasta sheets on top of ragu.
    Lasagne assembly with white sauce on top of ragu.
    To dishes filled with prepared lasagne.
    • 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

    Lentil and Spinach Lasagne in a dish with basil leaves.
    Print Pin
    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
    Prevent 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.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    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)

    MAKE SURE YOU STAY UP TO DATE WITH ALL THE LATEST RECIPES FROM JO’S KITCHEN LARDER

    Subscribe to our newsletter



     
     


    Have you tried my Lentil and Spinach Lasagne? Leave a comment at the bottom of this post, I love reading them!

    You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest

    Pin Lentil and Spinach Lasagne (Vegan) For Later!

    Lentil and Spinach Lasagne in a dish with basil leaves.

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

    More Vegan Dinner Recipes

    • Butternut squash and red lentil soup in a bowl garnished with parmesan and three pan fried sage leaves.
      Butternut Squash and Red Lentil Soup with Sage
    • Platter with a row of kohlrabi schnitzel slices garnished with dill.
      Kohlrabi Schnitzel
    • Soup in a bowl ready to serve.
      Classic Carrot and Coriander Soup
    • Close up of sweet potato and black bean stew served with quinoa.
      Sweet Potato and Black Bean Stew

    Reader Interactions

    Comments

      5 from 11 votes (1 rating without comment)

      Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Joan says

      June 29, 2022 at 11:59 am

      Made this, the ragu was a bit watery, so cooked it a bit longer to reduce.
      Cooked beautifully, and tasted amazing.
      First time I’ve ever made lasagne, will definitely be making it regularly.

      Reply
      • joskitchenlarder says

        June 29, 2022 at 12:11 pm

        Hi Joan, Really pleased you enjoyed it! 🙂

        Reply
    2. Michelle - Lost in Food says

      January 20, 2020 at 4:50 pm

      5 stars
      Great looking lasagne dish. I am always looking for alternatives to meat based dishes that the family will enjoy. I'll be added this to try. Thanks for linking up to #CookBlogShare this week. Michelle

      Reply
      • joskitchenlarder says

        January 21, 2020 at 9:32 am

        Thank you Michelle 🙂 I hope you like it as much as we do!

        Reply
    3. Midge @ Peachicks' Bakery says

      January 18, 2020 at 5:40 am

      5 stars
      Amazing! Just goes to show that meat & dairy free doesn't mean you can't have hearty food! Love anything you can batch cook & freeze! I made a double lasagne batch last weekend. Funnily enough neither made it to the freezer though - apparently the Peas were starving!!

      Reply
      • joskitchenlarder says

        January 21, 2020 at 9:32 am

        Thank you Midge! 🙂 This lasagne is definitely very filling and super comforting too so yes definitely it can be done. Ha, ha Peas sabotaged your batch cooking then, they must have enjoyed your lasagne though which is fab! 🙂

        Reply
    4. Monika Dabrowski says

      January 17, 2020 at 4:42 pm

      5 stars
      Looks lovely and rich but is so healthy, my kind of recipe!

      Reply
      • joskitchenlarder says

        January 21, 2020 at 9:28 am

        Thank you Monika! 🙂

        Reply
    5. Rosemary says

      January 17, 2020 at 3:16 pm

      5 stars
      This is just the sort of make-ahead family supper that I want to make at this time of year. I also like that it is vegetarian (or vegan) and highlights how delicious that can be rather than pretending to be meat!

      Reply
      • joskitchenlarder says

        January 21, 2020 at 9:27 am

        Thank you Rosemary! 🙂 That's exactly why I love this lasagne so much. It's delicious as is, packed with veg and lentils. So good and so wholesome!

        Reply
    6. Kat (The Baking Explorer) says

      January 17, 2020 at 9:08 am

      5 stars
      This looks delicious! I'll have to try it out!

      Reply
      • joskitchenlarder says

        January 17, 2020 at 10:12 am

        Thanks Kat! 🙂 Give it a go, it's soo good!

        Reply
    7. Erika says

      January 15, 2020 at 4:06 pm

      5 stars
      This lasagna is perfect! So much flavor.

      Reply
      • joskitchenlarder says

        January 15, 2020 at 4:14 pm

        Thank you Erika! 🙂

        Reply
    8. Alisha Rodrigues says

      January 15, 2020 at 4:03 pm

      5 stars
      This is the kinda food I like.. Need to make it this weekend. I'm sure the family would love to have some

      Reply
      • joskitchenlarder says

        January 15, 2020 at 4:14 pm

        Thanks Alisha! 🙂 I'm sure they will, enjoy! 🙂

        Reply
    9. Michelle says

      January 15, 2020 at 3:15 pm

      5 stars
      Lentils in lasagna is brilliant! Love this recipe!

      Reply
      • joskitchenlarder says

        January 15, 2020 at 4:13 pm

        Thanks Michelle! I'm glad you like it! 🙂

        Reply
    10. Pam says

      January 15, 2020 at 2:51 pm

      5 stars
      This sounds great, and I'm loving all the different options you've offered. Thank you for the recipe.

      Reply
      • joskitchenlarder says

        January 15, 2020 at 4:13 pm

        Thank you Pam! 🙂 Both veggie and vegan versions are really delicious.

        Reply
    11. Marie-Charlotte Chatelain says

      January 15, 2020 at 2:44 pm

      5 stars
      That cheese topping OMG - and the ragu sounds amazing! I would not miss the meat at all in this recipe!

      Reply
      • joskitchenlarder says

        January 15, 2020 at 4:11 pm

        Thank you! 🙂 All carnivores I've served it to absolutely love it. 🙂

        Reply

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Soda bread loaf on a board with bread knife and butter.
      Irish Soda Bread with Yogurt
    • Bread with couple slices cut off, butter, jam & knives.
      Easy Wholemeal Bread Recipe (No Knead)
    • Close up of a veggie sausage roll on a baking tray.
      Vegetarian Sausage Rolls Recipe
    • Banana flapjacks decorated with banana slices.
      Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2025 Jo's Kitchen Larder | All Rights Reserved

    • Facebook
    • X
    • Pinterest
    • Reddit
    • Flipboard
    • Email
    • WhatsApp

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.