Description
This classic vegan lasagna recipe uses authentic lasagna methods and has been fully approved by my Sicilian grandmother! With no boil lasagna noodles and layers of garlic lentils, marinara, and vegan ricotta filling, this easy vegan lasagna is a family favorite for dinner!
Ingredients
- 1 cup dried mixed lentils
- 3 cups low sodium or homemade vegetable broth
- 1 batch vegan ricotta
- 2 cups (16 ounces) vegan mozzarella cheese*
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tbsp olive oil
- 5 garlic cloves, minced
- 1/2 tbsp olive oil or cooking oil
- 1 package lasagna noodles store bought or homemade lasagna noodles, uncooked
- 24 ounces marinara sauce or 2 batches of cherry tomato sauce
- 16 ounce liquid mozzarella or homemade vegan mozzarella (see notes)
- Fresh basil, for garnish
Instructions
- Read through the instructions.
- Prep: preheat the oven to 375F. Prep vegetable broth and vegan ricotta ahead of time (if using homemade vegetable broth). The vegan ricotta will take 20-30 minutes to make, and is best used when cold in this recipe, so it’s helpful to prep the ricotta the day before.
- Boil the lentils: Add the vegetable broth to a medium saucepan or pot, and bring to a boil. Once boiling, add in the lentils, and cook for 5 minutes. Then turn off the heat, and keep the lentils covered to let sit for 5-10 minutes. Once fully cooked, drain the remaining liquid, and set aside.
- Make the ricotta filling: In a large bowl, add the vegan ricotta, mozzarella (if using the Miyoko’s version, which does contain nuts, it’s best to tear the mozzarella into pieces), dried parsley, and garlic powder. Stir to combine then set aside.
- Make the lentil filling: in a large sauce pan, add the olive oil and garlic, cooking on medium heat until the garlic is lightly browned. Then add in the lentils (and additional sea salt to taste if desired), and sauté on medium-low heat for 3-5 minutes, until the lentils have started to lightly crisp. Remove from heat and set aside.
- Assemble the vegan lasagna: Use a 9×13″ casserole dish for the lasagna. Spread about 1/4 cup of sauce on the bottom of the pan. Then add a layer of lasagna noodles, followed by half of the ricotta cheese filling, half of the lentils, and about 10 ounces of marinara sauce. Then repeat with another layer of lasagna noodles, ricotta, lentils, and sauce. Add a final layer of noodles, followed by the remaining sauce, and the liquid or shredded mozzarella (either homemade or store bought) and vegan parmesan cheese.
- Bake the vegan lasagna: cover the lasagna casserole dish in tinfoil, and place the lasagna into the oven to bake for 45 minutes. Remove the tin foil, and bake for another 10-15 minutes.
- Serve: allow the lasagna to cool for 10 minutes. Then slice into 12 squares, serve, and enjoy!
- Storage: store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 1 month.
Notes
Gluten free: use gluten-free lasagna noodles as needed.
Nut-free vegan cheese: The homemade ricotta is nut-free and works beautifully here. I also have a vegan mozzarella cheese (linked above in the ingredients section) that uses beans instead of nuts. Other brands that are nut-free include Violife and Good Plant.
Lentils: if you don’t like lentils, you can use any bean or legume that you prefer! Cooking in the vegetable broth will add the needed salt to the dish, and extra flavor, so your lasagna might be less flavorful if you opt for pre-cooked beans.
