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5 from 1 vote

Easy Vegan Lasagne Recipe

A delicious lentil & mushroom lasagne with vegan bechamel sauce. This is easy to make and perfect for comfort food meal prep.
Course Main Course
Cuisine Italian
Diet Vegan
Keyword bechamel, lentils, mushrooms, pasta, tomato
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Servings 6 people
Calories 473kcal
Cost £5.60 (93p per serving)


Vegan Lentil Ragu

  • 2 tbsp olive oil
  • 2 onions (white, brown or red) diced
  • 2 medium carrots diced
  • 2 sticks celery diced
  • 300 g chestnut mushrooms diced
  • 150 g red lentils
  • 3 sprigs rosemary leaves picked & finely chopped
  • 1 tsp dried oregano or mixed dried herbs leaves picked
  • 1-2 tbsp soy sauce we like dark soy sauce
  • 1 tbsp balsamic vinegar*
  • 1 tbsp marmite, miso or vegemite OR soy sauce
  • 2 x 400g tin chopped tomatoes or plum tomatoes
  • 1 tsp Maggi liquid seasoning optional
  • 1 x 400g tin cooked green lentils* drained and rinsed

Vegan Bechamel

  • 2 tbsp olive oil
  • 2 cloves garlic crushed
  • 4 tbsp plain white flour
  • 450 ml unsweetened non-dairy milk we like soy milk
  • 30 g nutritonal yeast
  • tsp freshly grated nutmeg
  • 1 tsp cider vinegar, distilled vinegar or lemon juice
  • salt and black pepper


  • 250 g dry lasagne sheets ensure they're egg-free/vegan


For the vegan ragu:

  • Heat the olive oil in a large, deep frying pan or a medium pot. Add the onions, carrots, celery and a pinch of salt. Cook over medium-low heat, stirring occasionally, until the vegetables have softened and are starting to brown (15-20 minutes).
    2 onions (white, brown or red), 2 medium carrots, 2 sticks celery, 2 tbsp olive oil
  • Remove the vegetables from the pan/pot to a plate or bowl and set aside.
  • Return the pot to the heat and add the mushrooms, cooking until they release their liquid and start to brown.
    300 g chestnut mushrooms
  • At this point, add the onion/celery/carrot mixture back into the pot along with the lentils, rosemary, oregano, soy sauce, balsamic vinegar, marmite (or miso/vegemite) and tinned tomatoes.
    150 g red lentils, 3 sprigs rosemary, 1 tsp dried oregano or mixed dried herbs, 1-2 tbsp soy sauce, 1 tbsp balsamic vinegar*, 1 tbsp marmite, miso or vegemite, 2 x 400g tin chopped tomatoes or plum tomatoes
  • Fill up one of the tomato tins with water and add to the pot/pan as well. Place the pan over a high heat and bring to a simmer. Turn the heat down to low, cover with a lid, and leave to cook for 20-30 minutes, stirring occasionally until the lentils have softened. If you notice the sauce is looking dry whilst it's cooking, add more water as needed.
  • Remove from the heat. Stir in the Maggi liquid seasoning (if using) and the drained green lentils and set aside. Taste and adjust seasoning by adding more soy sauce (or salt), if needed.
    1 tsp Maggi liquid seasoning, 1 x 400g tin cooked green lentils*

For the vegan bechamel:

  • Heat the olive oil in a medium pot over a medium heat. Add the crushed garlic and cook, stirring, for 30 seconds. Add the flour and stir for 1 minute more to slightly toast the flour.
    2 tbsp olive oil, 2 cloves garlic, 4 tbsp plain white flour
  • Gradually whisk in the non-dairy milk bit by bit, cooking over a medium-low heat until you have a smooth, thick sauce.
    450 ml unsweetened non-dairy milk
  • Stir in the nutritional yeast, nutmeg and vinegar/lemon juice. Season with salt and pepper to taste.
    30 g nutritonal yeast, 1/8 tsp freshly grated nutmeg, 1 tsp cider vinegar, distilled vinegar or lemon juice, salt and black pepper

Layer and bake:

  • Preheat your oven to 180°C fan / 200°C non-fan (350°F fan / 400°F non-fan) and grab a deep, 9 x 13-inch baking dish (or an ovenproof dish of a similar size).
  • Spread a thin layer of ragu into the bottom of the dish (this prevents the pasta sticking). Top with a layer of the dry lasagne sheets - you can break them in half to help them fit! Next, add around 1/4 of the ragu. Top with around 1/4 of the bechamel sauce. Repeat the layering of pasta, ragu, and bechamel sauce until you've used it all up.
  • Drizzle with a bit more olive oil and bake for 30-40 minutes until golden on top.



See extra notes above/below the recipe box for if you need to replace or leave out an ingredient.
*No balsamic vinegar? Add a pinch of sugar to the sauce instead - we mostly use the balsamic for its sweetness in this recipe!
Using dry green lentils? Use 140g dry green lentils instead and add them to the frying pan along with the dry red lentils in step 4. 


Calories: 473kcal | Carbohydrates: 75.1g | Protein: 23.1g | Fat: 9.9g | Sodium: 582mg | Sugar: 6.42g