Vegan Lasagna with lentils & spinach (soy-free)

Autumn is coming! Time to put warm socks on and to hide under warm blankets in the evening. It's hard to say goodbye to late-summer .. but we're looking forward to many comfort dishes we hardly missed: soups, stews, casseroles and above all: vegan lasagna!

After showing you our [favorite vegan lasagna with soy meat filling] (, we add a soy-free version to your meal plan today. Instead of using soy granulate, we used lentils, walnuts, spinach, and carrots. The result is a great, comfy filling with a dash of red wine and lots of vegan béchamel sauce.

R436 Vegan Lasagna with lentils & spinach (soy-free)
R436 Vegan Lasagna with lentils & spinach (soy-free)
R436 Vegan Lasagna with lentils & spinach (soy-free)
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Vegan Lasagna with lentils & spinach (soy-free)

8-10 servings
40 minutes (+40 minutes baking time)


  • about 10 vegan lasagna plates
  • 100 g vegan, grated cheese (optional)
  • fresh basil (to serve)


  • 1 large onion (or 2 small ones)
  • 1 garlic clove
  • 1 big carrot
  • 150 g baby spinach
  • 500 g brown, cooked lentils (drained weight)
  • 100 g walnuts
  • 4 tbsp tomato paste
  • 2 tbsp agave syrup
  • 100-150 ml red wine
  • 700 g chopped tomatoes (tinned)
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 2 tsp paprika powder
  • vegetable oil for frying
  • salt&pepper

béchamel sauce

  • 3 tbsp flour
  • 3 tbsp plant-based butter
  • 250 ml oat milk
  • 2 tbsp nutritional yeast
  • salt&pepper
  • pinch of nutmeg



  1. Peel the onion and garlic and finely chop both. Roughly chop the walnuts.
  2. Wash the carrot and spinach and then dice the carrot.
  3. Heat vegetable oil in a large pan and sauté the onion and garlic for 2-3 minutes.
  4. Add the carrot pieces and fry for 3-4 minutes.
  5. Drain the cooked brown lentils and add together with the chopped walnuts. Simmer for about 7-8 minutes, until the excess liquid is overcooked.
  6. Now add the tomato paste and the agave syrup and let it roast for about 3 minutes.
  7. Deglaze with red wine and simmer for about 2-3 minutes before adding the tomato pieces from the tin. Cook for about 5 minutes.
  8. Add the spinach and spices, season well with salt and pepper, and simmer on a low heat until the béchamel sauce is ready.
  9. Preheat oven to 180°C/355°F (circulating air).

Béchamel Sauce

  1. For the béchamel sauce, melt vegan butter in a small pot and stir in flour thoroughly, so it doesn't get clumpy.
  2. Heat for approx. 1-2 minutes over low heat, then add plant-based milk little by little. Always keep stirring as the sauce thickens really fast, and you want it to get silky.
  3. Season to taste with nutritional yeast, salt, and pepper. If your béchamel gets too thick, just add more plant-based milk.


  1. Get your baking dish ready. Start with a thin layer of your tomato and lentil sauce, then cover it with dry lasagne sheets, another layer of the tomato lentil sauce, and a layer of béchamel sauce.
  2. Keep repeating with lasagna sheets, tomato lentil sauce, and béchamel until everything is used up and you end with a final layer of béchamel sauce.
  3. If desired, you can add vegan grated cheese on top. But mix the vegan cheese first with 1 tbsp of oil and 2 tbsp of water in a small bowl. Then add to the lasagna.
  4. Bake the lasagna at 180°C/355°F for approx. 40 minutes, or until the lasagna sheets are soft. Remove from the oven, but let the lasagna rest for approx. 5 minutes before cutting. This way, your layers will firm up. Serve with fresh basil.
R436 Vegan Lasagna with lentils & spinach (soy-free)
R436 Vegan Lasagna with lentils & spinach (soy-free)
R436 Vegan Lasagna with lentils & spinach (soy-free)
R436 Vegan Lasagna with lentils & spinach (soy-free)
R436 Vegan Lasagna with lentils & spinach (soy-free)

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