Plant-Based Lasagna - cheesy, filling, healthy

If you love lasagna like I do, you must try this recipe! These Plant-Based Lasagna is cheesy, flavorful, healthy and pretty much easy to make!

When I made this recipe for the first time I wasn't sure about a Bolognese Sauce made with lentils and nuts but trust me when I say that this Bolognese is not only absolutely DELICIOUS, it also has almost the same consistency and taste that the traditional one has!

As for the  lasagna sheets I used dry sheets and I did not boil them. I never do it because I like my lasagna to be a little dry and crunchy. But if you prefer a more juicy result, I recommend you boil the sheets for a few minutes before making the layers of lasagna.

If you try this recipe, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!

Plant-Based Lasagna

Carlo Cao

These Plant-Based Lasagna is cheesy, flavourful, healthy and pretty much easy to make!

5 from 1 vote

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Prep Time 40 mins

Cook Time 40 mins

Course Main Course

Cuisine Italian

Servings 6

Ingredients

  

1x2x3x

For the Bolognese sauce

• 1 onion minced
• 2 garlic cloves minced
• 1 tbsp olive oil
• 200 g mushrooms sliced
• 500 g canned pelati
• 1 tbsp tomato paste
• 1 tsp sugar
• salt & pepper
• 1 cup red lentils
• 1 cup hot water
• 1 cup walnuts crushed & roasted
• a handful of fresh basil

For the Bechamel

• 2 tbsp coconut oil
• 1.5 tbsp flour
• 5 dl almond milk
• salt & pepper
• ½ tsp nutmeg powder

Pasta Sheets

• 300 g dried pasta sheets

Instructions

 

For the Bolognese Sauce

• heat oil in a saucepan over high heat, add in onion and garlic and sauté until golden.
• Add in mushrooms and brown for a few minutes.
• Add in pelati, sugar and tomato paste, stir well, reduce the heat and let simmer with the lid on for 25 minutes.
• Add in lentils and water and cook for another 20 minutes.
• Stir in walnuts and basil and cook for 5 more minutes. Then set aside.
• Meanwhile preheat the oven to 190 degrees.

For the Béchamel Sauce

• In a saucepan heat milk over medium heat.
• In another saucepan melt oil over medium heat, add in flour and mix well using a kitchen whisk.
• Pour in milk and spices and cook for a couple of minutes until the béchamel is thick. Set aside.

Assembly

• Add a layer of bolognese sauce and béchamel to your baking dish. Then add a layer of pasta sheets. Repeat the process until you have no sauce left (the last layer has to be a layer of bechamel or bolognese). Transfer to the middle rack of the preheated oven and bake for 40-45 minutes.
• Buon appetito!

Keyword béchamel, bolognese, bolognese sauce, lasagna

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