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5 from 2 votes

Plant-Based Lasagna

These Plant-Based Lasagna is cheesy, flavourful, healthy and pretty much easy to make!
Prep Time40 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: béchamel, bolognese, bolognese sauce, lasagna
Servings: 6
Author: Carlo Cao


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


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.


  • 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!