1-Pot Vegan Lentil Lasagne

1-Pot Vegan Lentil Lasagne

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Author The Mostly Healthy


  • 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


  1. 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.
  2. Add the red bell pepper and grated carrot and fry for another 2-3 minutes. Keep adding water if it sticks to the bottom.
  3. 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.
  4. Once boiling, lower the heat and let it simmer for 20-25 minutes or until the lentils and pasta are soft. Keep stirring.
  5. Season to your taste buds. Salt or tamari for flavour enhancement, lemon juice for acidity, chili powder for spiciness. Serve and enjoy!
  6. Store leftovers in an airtight container in the fridge for 3-5 days or in the freezer for even longer.