lasagne with lentils, mushrooms, carrots, and a cashew sauce

Easy Vegan Lentil Lasagne

If you’re looking for an easy vegan lentil lasagne, look no further. This one is simple, packed full of flavour, comforting, and healthy. The perfect vegan dinner!

Prep Time 6 hours
Cook Time 40 minutes
Total Time 6 hours 40 minutes


Tomato sauce:

  • 1 onion
  • 2 garlic cloves
  • 1 tbsp dried basil
  • 2 tsp paprika
  • 1/2 red bell pepper
  • 8 chestnut mushrooms (120 g)
  • 1 can chopped tomatoes (400 g)
  • 2 tbsp tomato puree (38 g)
  • 1/2 cup Green lentils (90 g), rinsed
  • 1/2 cup water (120 ml)
  • 1/2 lemon, the juice
  • salt & pepper

Cashew dressing:

  • 1/2 cup cashews (70 g)
  • 1/3 cup water (80 ml)
  • 1 garlic clove
  • 1/2 lemon, the juice (1 tbsp)
  • 1/2 tsp nutmeg
  • 1/2 tsp chili sauce
  • 1/2 tbsp tamari

Other ingredients:

  • 6 whole grain lasagne pasta sheets (110 g)
  • 2 carrots (125 g)


  1. Soak the cashews and lentils for at least six hours or overnight. Alternatively, soak them in boiling water for 1 hour.
  2. Finely chop the onion and garlic. Chop the red bell pepper and mushrooms into slightly bigger pieces.
  3. Fry the onion and garlic in a large pot over medium-high heat for 3-4 minutes or until the onions are soft. Add a splash of water if burning.
  4. Add basil, paprika, red bell pepper, and mushrooms and fry for another 2-3 minutes. Keep adding a little water if burning.
  5. Add the chopped tomatoes, tomato puree, green lentils, and water to the pot and bring everything to a boil. Lower the heat and let it simmer for another 15-20 minutes or until the lentils are cooked all the way through. Season the sauce with salt and pepper.
  6. Meanwhile, preheat the oven to 180° C (355° F).
  7. Peel (if desired) and grate the carrots.
  8. To make the sauce, add everything to a blender and blend until smooth. Season to taste with lemon juice, nutmeg, chili sauce, and salt.
  9. Once the tomato sauce is done, start assembling the lasagne in a large cooking dish.
  10. Evenly spread out a thin layer of tomato sauce (about 1/3) as the bottom, then cover with lasagne sheets. Next, add all of the grated carrot, another 1/3 of the tomato sauce, and 1/2 of the cashew sauce. Finally, add another layer of lasagne sheets, tomato sauce, and finish it off with the remaining cashew sauce.
  11. Cover the baking dish with tin foil and bake it in the oven for about 25 minutes. Remove the tin foil and bake for another 8-12 minutes or until the pasta is soft.
  12. Serve immediately. Store leftovers in the fridge for 5 days. Best when reheated.