Who doesn’t love a deliciously juicy and beautifully stacked lasagne!? I know I do and can’t believe that I haven’t developed a recipe to share with you before now. But! Here comes the remedy in the shape of this whole foods vegan lasagne with a lentil bolognese and a deliciously creamy cashew and carrot cheesy sauce in the place of bechamel. To add even more fun, and make this lasagne protein packed, I layer in some tofu “ricotta” as well. So much goodness goes into this delicious lasagne al forno and I really hope you will all give it a go!

Many think that lasagne is a labour of love, and it is a little bit but not so much that it should put you off making your own. It is really satisfying to prepare the different components and then layering them neatly before baking it and finally getting to slice it up – the best part.

A couple of things that could make the process a little easier on you is doing it together with someone of course or preparing components ahead of the final bake. Maybe making the ricotta and bolognese on one day and then the cheesy sauce and final dish the next as an example. All three components; cheesy sauce, bolognese and ricotta can be made a day or two ahead of time so you really don’t need to feel the need to do it all in one go.

Please enjoy this dish that warms hearts in the cool autumn and winter and treat someone you hold dear to a slice! The rest freezes well or keeps in the fridge for a few days to whip out when you need a little comfort.

Malin x


PS. This recipe is part of my YouTube series of plant based comfort food and before it came a deliciously rich and creamy tomato risotto as well as the ever so aromatic brothy beans and this pumpkin and mung bean curry full of spicy flavour.

Vegan Lentil Lasagne with Tofu Ricotta

Serves 6-8


Lentil bolognese:

1 brown onion

1 carrot

2 celery ribs

2 (235 g) portobello mushrooms

1 solo garlic

2 tbsp olive oil

2 tbsp tomato paste

2 cans whole peeled tomatoes

3 cups water

2 tbsp vegetable stock powder

1 tbsp dried basil

1 tsp dried oregano

2 tbsp soy sauce

1 tbsp balsamic vinegar

1,25 cup du puy green lentils

Salt and black pepper, to taste

Cashew cheese sauce:

1,25 cup raw cashew nuts, soaked in hot water for 30 minutes

1 carrot, cut into cubes and boiled/steamed until tender

1,5 tbsp apple cider vinegar

1 tbsp white/ light miso paste

0,25 cup nutritional yeast

0,5 tsp garlic powder

0,5-1 tsp salt

1 cup unsweetened soy milk

0,25 cup water

Tofu ricotta:

300 g firm tofu

Juice of 0,25 small lemon

2 tbsp olive oil

0,5 tbsp white/ light miso paste

3 tbsp nutritional yeast

1 tsp dried basil

1 tsp oregano

1 tsp garlic powder

0,5 tsp salt

Other ingredients:

375 g lasagne sheets, gluten free if required

Grated vegan cheese, optional

Fresh basil leaves, optional

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