The Edgy Veg

Vegan Lentil Lasagna Recipe

This truly is the best vegan lentil lasagna recipe you’ll ever try! Lentil lasagna is a delicious twist on the classic Italian lasagna dish made vegan.

This recipe is made with vegan cheese, lentils, lasagna sheets and other healthy, simple and tasty ingredients!

Related Recipe: Vegan Sausage Lasagna


Vegan Lentil Lasagna


Vegan lentil lasagnas offer a comforting, savory, and satisfying dish that’s not only delicious but also packed with fiber and protein from the lentils, making it a nutritious option for vegetarians, vegans, or anyone looking to enjoy a meatless meal.

For this recipe, I will show you how to make a lentil filling for your lasagna and how to assemble it using lasagna sheets! This is a simple cheap and easy lasagna recipe making it great for beginners!

Vegan Lentil Lasagna


  • Lentils
  • Lasagne Sheets
  • Olive Oil
  • Carrots
  • Celery
  • Onion Powder
  • Garlic Powder
  • Italian seasoning
  • Red Pepper Flakes
  • Vegetable Bouillon Powder / Cubes
  • Crushed Tomatoes
  • Soy Milk (unsweetened) or Canned Coconut Milk
  • Spinach
  • Dairy-free Mozzarella Shreds


Vegan Lentil Lasagna
Prep time
Cook time
Total time
This truly is the best vegan lentil lasagna recipe you'll ever try! Lentil lasagna is a delicious twist on the classic Italian lasagna dish made vegan.
Recipe type: Main
Cuisine: Vegan
Serves: 4
  • 1 tbsp olive oil
  • 2 carrots, peeled & diced
  • 2 stalks celery, diced
  • sea salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tbsp Italian seasoning
  • pinch red pepper flakes (optional)
  • black pepper
  • 1 cup red or brown lentils (or both)
  • 3 cups water
  • 2 tsp vegetable bouillon powder (or 2 cubes)
  • 1-14oz can crushed tomatoes
  • 6 Lasagne Sheets (approx)
  • ½ cup unsweetened soy milk or canned coconut milk, optional
  • 1½ cups frozen chopped spinach
  • 3 cups dairy-free mozzarella shreds
  1. Preheat oven to 400F
  2. In a large pot, heat 1 tbsp olive oil over medium-high heat and saute carrots and celery with a pinch of salt for 3 to 5 minutes, or until softened slightly.
  3. Stir in onion powder, garlic powder, Italian seasoning, red pepper flakes (if using), and black pepper, and cook for 2 minutes, or until fragrant.
  4. Stir in lentils, bouillon cubes or powder, and water. Bring to a boil, then reduce heat to a simmer. Simmer for about 20 to 25 minutes, or until the lentils are tender.
  5. Add crushed tomatoes and bring to a boil, then reduce heat to a simmer.
  6. Stir in the lasagna pieces, soy milk (if using), and spinach. Cover the pot, and simmer for 5 minutes, stirring frequently until the liquid has reduced and the pasta is beginning to soften.
  7. Mix in 1 cup of cheese and transfer the pasta mixture to the casserole dish.
  8. Spread out the mixture evenly, then top with the remaining dairy-free cheese, and cover with foil.
  9. Bake for 20 minutes. Uncover, and bake for an additional 10 minutes, or until the cheese is melted, the sauce is bubbly and the pasta is tender.
  10. Transfer to a wire cooling rack, and let stand for 5 minutes before serving. Then cut into squares and serve!

Hi! I’m Candice aka The Edgy Veg
! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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