A good load of vegan lasagne? That's exactly what we've prepared for you today!

Whether you're vegan or not, you'll definitely enjoy this version because it's got everything you need to satisfy not only your cravings but also your body. Thanks to the lentils that form the base of the lasagne, it's the perfect lunch for New Year's Day and a meal prep option for any time you're in a rush but want a filling meal you can just reheat on a hectic day. 🚀

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Organic Garlic Granules – 85 g – intense aroma and sharp taste, from organic farming

£3.59

Organic Fine Tomato Pulp – 425 g – 100% tomato puree without added sugar or salt, from Italian organic farms

£1.89

Organic Vegan Sugo – 180 g – sauce from juicy Italian tomatoes, with extra virgin olive oil

£2.39

Cashew Nuts natural – 500 g – crunchy snack with a sweet buttery taste, source of unsaturated fats, unsalted

£6.49

Organic Apple Cider Vinegar – 500 ml – raw, unfiltered and unpasteurised, made from organic apples – relives bloating and supports gut health

£3.49

Nutritional Yeast – 100 g – inactive yeast flakes – vegan parmesan cheese alternative, high in protein

£2.19

1 serving contains

267 kcal
46,7 g carbohydrates
19,5 g fats
15,3 g protein

Per 6 portions

Ragu:

1 tbsp olive oil
1 onion
3 cloves garlic
200 g carrots
100 g Portobello mushrooms
100 g spinach leaves
ready-to-eat brown lentil
ground paprika
garlic granules
dried basil
425 g tomato puree
2 tbsp sugo basilico
salt
pepper

Vegan White Sauce:

200 g cashews
1 cup water
2 tsp apple cider vinegar
1 tsp dijon mustard
1/2 lemon juice
salt
pepper

Pasta:

lasagne pasta
nutritional yeast

Instructions

Start with the vegetable mixture. Fry the chopped onion and garlic in olive oil until golden brown. Then add sliced carrots, mushrooms and sauté again.
Season the vegetables with sweet paprika, dried garlic and basil. Mix everything well and pour in the tomato puree. Add 2 tablespoons of vegan pesto for a fuller flavor and stir.
Next, add the brown pre‑cooked lentils, 2 handfuls of spinach leaves and simmer until the carrots are soft. Finally, season the vegetable mixture with salt and pepper.
The next step is to prepare the "béchamel". Throw the cashew nuts into a blender, pour in water, add apple cider vinegar, juice of half a lemon, pepper, salt and mix until smooth.
Prepare a baking dish. Spread a small amount of the vegetable mixture on the bottom. Place the lasagne slices on top, followed by the vegan "béchamel", then the vegetable mixture again and the lasagne slices, and keep doing this until you run out of pasta. You should finish with the vegetable mixture.
Bake the lasagne in an oven preheated to 180 °C for about 30 minutes. After 15 minutes, pour a little water over the lasagne. After baking, remove from the oven and leave to rest for a while.
Serve sprinkled with some nutritional yeast. Enjoy!

Products used in the recipe