Lasagne is the ultimate comfort food- layers of rich tomato sauce and topped off with a creamy bechamel sauce. If you’re looking for a plant-based version of thsi tadionoal dish that is both healthy and delicious, this One-Pot Vegan Lasagne is exactly what you need! The ‘meat’ comes from minced walnuts and brown lentils, and the bechamel sauce is based on creamy cashews. The best part? You can 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.
Why you’ll love this Vegan One-Pot Lasagne
- Hearty and filling: Brown lentils create a meaty, satisfying filling walnuts give a nutty crunch and extra protein
- Flavour-packed: Layers of tomato sauce, with garlic, onions, and herbs make each bite burst with flavour.
- Customisable: Add your favourite veggies such as roasted peppers or courgettes if you want extra goodness!
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 sundried tomatoes
- 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!
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