Last Updated on August 5, 2026 by Tanya
Lasagne is the ultimate comfort food — layers of rich tomato sauce, finished with a creamy bechamel. If you’re looking for a plant-based version of this classic dish that’s every bit as satisfying, this Vegan One-Pot Lasagne is exactly what you need. The best part? You make it all in a single pot, cutting down on both cooking time and clean-up.
Packed with protein from the lentils and walnuts, this recipe takes a vegan spin on the classic lasagne without sacrificing any of the comfort. You can also customise this dish by adding in your favourite veggies such as roasted peppers or courgettes — get creative! I developed this one-pot version because I love lasagne but don’t always love the multi-pot, multi-step process of making it — this way you get all that same rich, layered flavour with a fraction of the washing up.
Ingredients
- Brown lentils– The ‘meat’ of this lasagne is made from brown lentils, and walnuts. Brown lentils offer a meaty texture and provide plant-based protein. Lentils also absorb flavours well and, have a soft but slightly firm texture, which makes them an ideal substitute for traditional meat layers.
- Walnuts– Walnuts are often used as a plant-based meat substitute due to their ability to mimic the texture of ground meat when ‘minced’. Their earthy richness also pairs beautifully with the savoury tomato sauce
- Raw cashews– Raw cashews are the base in many plant-based sauces, including vegan bechamel. When blended, they transform into a smooth, creamy texture that mimics the richness of traditional dairy cream. Their mild flavour complements savoury dishes without overpowering other flavours
- Nutritional Yeast– Nutritional yeast is a popular ingredient in vegan cooking that adds a cheesy, nutty taste
- Finely chopped tomatoes– I used store-bought ‘Polpa’ finely diced tomatoes. Passata sauce will work just as well
- Sun-dried tomatoes– Sun-dried tomatoes provide a rich, tangy, and slightly sweet flavour. I prefer to use sun-dried tomatoes ‘strips’
If you love pasta dishes be sure to check out my Vegan Meatballs and Vegan Cashew and Red Pepper Pasta recipes!
FAQs
Yes — this lasagne actually tastes even better the next day once the flavours have had time to settle. Make it up to a day ahead and reheat gently in the oven.
Yes — gluten-free lasagne sheets work well here, though cooking time may vary slightly, so check them a few minutes early.
The walnuts can be swapped for extra brown lentils or a store-bought vegan mince for a nut-free version. For the bechamel sauce, use a store-bought nut-free vegan cream in place of the cashews.
Store in an airtight container in the fridge for up to 4 days.
Yes — this freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
Related
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Ingredients
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 3-4 garlic cloves, minced
- 1 cup walnuts, ‘minced’ in food processor
- 1 ½ cans brown lentils
- 1 jar sun-dried tomato 'strips', drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- 3 cans finely chopped tomatoes
- 2 vegetable stocks
- Around 8 lasagne sheets
- For bechamel sauce:
- 1 cup raw cashews, soaked in hot water for around 30mins
- ½ cup nutritional yeast
- 1 cup plant-based milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Grated Vegan cheese
- Fresh coriander leaves (optional)
Instructions
- Heat oil in a large pot over a medium heat. Add chopped onions and minced garlic. Saute for a few minutes until softened.
- Add the minced walnut, stir, and cook for a few minutes until walnuts slightly softened.
- Add the brown lentils, sundried tomatoes, salt, black pepper and oregano, stir.
- Add the finely chopped tomatoes and stock, stir.
- Break the lasagne sheets in half or 3 pieces (don’t worry about making perfect pieces!). Place them in the sauce upright, add smaller broken pieces in between. Aim to cover the sheets with the tomato sauce.
- Cover and cook for around 20-25 minutes, allowing the lasagne sheets to cook through and absorb the flavours. If sauce is thickening too much, add in ½ cup hot water and mix in.
- While pot is cooking, make the bechamel sauce. In a blender or food processor, combine the soaked cashews, plant-based milk, nutritional yeast, salt, pepper and garlic powder. Blend until smooth and creamy. Set aside.
- After around 20-25mins of cooking the ‘lasagne’, remove the lid and cover the top with bechamel sauce. Cover pot again and cook a further 10 mins to allow the bechamel sauce to cook.
- Remove pot from heat. Add grated vegan cheese to top of pot. Grill for around 10 mins to allow the cheese to melt. Garnish with fresh coriander leaves. Allow to cool 10mins before serving. Enjoy!
