Lentil and Spinach Lasagne in a dish with basil leaves.
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5 from 10 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
Prep Time 15 minutes
Cook Time 30 minutes
Baking Time 40 minutes
Total Time 1 hour 25 minutes
Servings 8 servings (4 per lasagne)
Calories 493kcal
Author Jo Allison

Equipment

Ingredients

For the Veggie and Lentil Ragu:

  • 2 tbsp 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 tbsp (heaped) tomato puree
  • 500 ml vegetable stock from cube is fine
  • 1 tbsp 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 tbsp nutritional yeast
  • 1 tsp 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

Serving: 0g | Calories: 493kcal | Carbohydrates: 81g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Sodium: 391mg | Potassium: 677mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6340IU | Vitamin C: 14mg | Calcium: 216mg | Iron: 5mg