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Vegan lentil spinach lasagna

Vegan lentil & spinach lasagna

Vegan lentil and spinach lasagna, satisfying and comforting vegan dinner recipe.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian


  • 1 box no-boil lasagna noodles
  • 1 big onion, chopped
  • 2 cloves garlic, finely chopped
  • 500 g (1,1 lb) frozen spinach, thawed
  • 1 can (400g) (14 oz) crushed tomatoes
  • 2 tbsp white miso paste
  • 2 tbsp tomato paste
  • ½ cup (1,2 dl) water
  • 1 tbsp oregano
  • salt and black pepper to taste
  • 1 cup (2,4 dl) cooked green lentils
  • 50 g (0,11 lb) vegan butter
  • 3 tbsp all-purpose flour
  • 2 cups (4,8 dl) oat milk (or other plant-based milk)


  • To make pasta sauce, in a large pan, over medium heat, sauté chopped onion and garlic with some oil. Sauté until soft.
  • Add spinach, crushed tomatoes, white miso paste, tomato paste, water, and oregano. Stir occasionally.
  • Simmer uncovered for 10-15 minutes, stirring occasionally.
  • Stir in cooked green lentils, salt and black pepper to taste. Let simmer for a few minutes longer. 
  • Preheat oven to 230°C (446°F).
  • To make the white sauce, melt butter in a saucepan over low heat. 
  • Stir in flour and whisk constantly. Cook for about 2 minutes, but don't brown. 
  • Stir in oat milk gradually, constantly stirring. Cook over low heat until sauce begins to thicken. 
  • Season with salt and black pepper to taste. 
  • To assemble your lasagna, spread some pasta sauce on the bottom of casserole dish. Place 4 noodles on the top. Spread a layer of pasta sauce over the lasagna noodles and top with noodles. Repeat layering two more times to create three complete layers. Top with lasagna noodles. 
  • To finish, spread the white sauce over the top layer of noodles.
  • Bake in the oven for 30-35 minutes, until golden brown.
  • Let it sit for a few minutes before cutting.
Keyword vegan lasagna