Easy and quick 1-Pot Vegan Lentil Lasagne – packed full of flavour, protein, and veggies. It’s the perfect healthy, filling, and delicious week-night dinner.
Looking for a simple vegan lasagne recipe? Look no further.
This recipe was inspired by two things – my love for lasagne and 1-pot meals.
Now, lasagne may not be the perfect summer food. But I live in Denmark. It never stops being cold here so I’m still craving warming, comforting foods, which is where this lasagne comes in.
Making a lasagne always seem like a bit of a commitment but not with this recipe. It only requires basic ingredients, 15 minutes of prep and 25 minutes of cooking. That’s the best kind of dinners.
You start off by chopping and frying the onion and garlic with all of the spices. Add the red bell pepper and grated carrot and fry for a few more minutes. Then you add a can of chopped tomatoes and a few tablespoons of tomato puree.
Lastly, you add the whole wheat pasta and lentils and allow it to simmer for about 25 minutes.
This 1-pot lasagne is simple, comforting, filling, and super delicious. It’s packed full of protein, healthy carbs, and beta-carotenes.
This would make the perfect weeknight dinner – even if you’re busy! Plus, it also reheats well so make sure you make enough for leftovers. I love having this with a side of green salad and whole wheat bread. Carbs with carbs, I love it.
If you try this 1-Pot Vegan Lentil Lasagne, let me know! Leave a comment, rate it, or share a picture on Instagram using the hashtag #themostlyhealthy. Cheers!
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp paprika
- 2 tsp oregano
- 1/2 tsp chili flakes/powder
- 1 small red bell pepper, chopped
- 1 carrot, grated
- 7 sheets whole wheat lasagne pasta (135 g)
- 1/2 cup red lentils
- 1 can chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp vegetable stock powder
- 1 tbsp soya sauce
- 1 tbsp lemon juice
- 1 1/2 cup water
- Salt and pepper
Heat a large pot over medium-high heat. Once hot, add the onion and garlic gloves along with paprika, oregano, and chili flakes/powder. Fry for a few minutes. If it starts burning, add a splash of water.
Add the red bell pepper and grated carrot and fry for another 2-3 minutes. Keep adding water if it sticks to the bottom.
Break the lasagne sheets into smaller pieces (about 1-inch x 1-inch) and add them to the pot with the remaining ingredients. Mix everything well together and bring to a boil. Stir frequently to prevent the pasta from sticking to the bottom.
Once boiling, lower the heat and let it simmer for 20-25 minutes or until the lentils and pasta are soft. Keep stirring.
Season to your taste buds. Salt or tamari for flavour enhancement, lemon juice for acidity, chili powder for spiciness. Serve and enjoy!
Store leftovers in an airtight container in the fridge for 3-5 days or in the freezer for even longer.