Posted in Recipes on 06.03.2019
Vegetarian Lasagne Recipe
prep: 20 mins / cook: 1 hour 25 mins / inactive: 0 mins / total: 1 hour 45 mins / quantity: 4-6 portions Print recipe?
This Vegetarian Lasagne Recipe is absolutely packed with veggies and lentils in a rich tomato sauce, layered and topped with a vegan cheese and pesto sauce.
I honestly wasn’t sure, making this vegetarian lasagne, that Phil would like it. It’s lentils and they’re still a relatively foreign thing to him. But when he not only says how much he enjoyed it but actually asked if next time he could make it himself I call that a resounding win!
A big old dish of vegetable lasagne is the thing I like to cook when I have a bit of time as it’s great for feeding us for a few meals.
It’s also one of those dishes I can leave bubbling away while I get on with other things. Putting it all together is a complete doddle – I don’t even bother pre-cooking the lasagne sheets! I find doing that leaves you with a very sloppy lasagne – one that’s hard to portion up and get out of the dish!
Don’t be afraid of making your own white sauce either – there’s just a few simple ‘rules’ to follow that ensure a silky smooth, lump free sauce:
- Carefully measure/weigh your ingredients – you want equal quantities of both vegan butter (or oil) and plain flour.
- Once you’ve mixed the vegan butter and flour together cook for a minute or two. This cooks the flour so you don’t end up with a raw flour taste in your finished sauce.
- Keep a low/medium heat under the pan as you add the milk.
- Add the milk gradually in 3-4 stages rather than dumping it in all at once and mix the roux well between additions.
After I’d built the vegetarian lasagne and topped it with the white sauce I swirled some vegan pesto across the top and once it was baked grated on some vegan cheese. I thoroughly recommend Violife Prosociano Wedge – it’s a lovely vegan parmesan substitute. You could add it to your cheese sauce too but personally I think the nutritional yeast gives it enough of a ‘cheesy’ flavour.
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Vegetarian Lasagne Recipe
prep: 20 mins / cook: 1 hour 25 mins / inactive: 0 mins / total: 1 hour 45 mins / quantity: 4-6 portions
- 1 large (approx 350g) leek
- 4 cloves garlic
- 1 courgette
- 1 red or green pepper
- drizzle of olive oil
- 1 + 1/2 cups (300g) cooked lentils (you can use tinned as well)
- 2 cups (500ml) passata
- 1 cup (250ml) vegetable stock (or 1 cup/250ml water and 2 veg stock cubes)
- 1 tblsp coconut sugar
- 1 tblsp umami paste (I used this from Hodmedods)
- 2 tblsp tomato puree
- 4 cups (300g) closed cap mushrooms
- salt and pepper
- 12-15 lasagne sheets
- 1/4 cup (40g) vegan butter or oil
- 1/4 cup (40g) plain flour (white or wholemeal both work)
- 1 + 1/2 cups (375ml) unsweetened almond milk
- 4 tblsp nutritional yeast
- salt and pepper
- 3-4 tblsp vegan pesto
- grated vegan parmesan
- Cut the leek in half lengthways then slice each half thinly. Rinse in cold water to remove any dirt and drain well. Put into a large saucepan
- Peel and crush the garlic and add to the pan
- Dice the courgette and pepper (stalks and seeds removed and discarded) and add to the pan with a drizzle of olive oil
- Cook over a medium heat for a minute or so till the leek starts to just soften then add the lentils, passata, vegetable stock, sugar, umami paste and tomato puree
- Stir everything well together, then bubble over a low heat for 40 minutes, stirring occasionally
- Thickly slice the mushrooms then add to the pan and cook for a further 5 minutes, stirring a couple of time
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Into a large baking dish 12 x 8.5 inches (30 x 21 cm) lay 4-5 sheets of lasagne across the bottom, overlapping slightly
- Top with half of the tomato lentil sauce
- Top that with another 4-5 sheets of lasagne and the rest of the tomato sauce. Lay the last 4-5 sheets of lasagne across the top
- To make the white sauce melt the vegan butter in a medium saucepan over a medium heat then stir in all the flour.
- Cook, stirring continuously for 1 minute then add about 1/4 of the milk. Stir until the mixture returns to a paste then stir in another 1/4 of the milk, repeating the process until all the milk is used up
- Cook until it starts to bubble then turn off the heat and stir in the nutritional yeast and plenty of salt and pepper
- Pour this over the top layer of lasagne sheets and spread to completely cover them
- Drop in spoonfulls of pesto across the top of the white sauce then use the point of a knife or a spoon handle to swirl the two together
- Add this point you can chill the lasagne and keep in the fridge for a few days
- Otherwise place in the oven and bake for 35-40 minutes until golden and bubbling. If you're cooking the dish from chilled or re-heating leftovers you will probably need to cook a little longer - just ensure it's piping hot in the centre before serving!
- Sprinkle with a little vegan parmesan just before serving
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things light, summery and delicious!
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