Almost Vegan Lasagna Recipe

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Servings: 8


Cost per serving $1.22 view details


  1. Rinse lentils & cook for about 25 min till soft. Drain, reserving the stock.
  2. Heat oil in a large skillet & saute/fry onions for 3 min. Add in carrots, garlic & mushrooms & continue to saute/fry for 10 min, stirring occasionally to prevent burning. Add in cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add in a little of the reserved stock if mix is too dry. Cover & cook for 20 min to ensure which the flavours are well blended.
  3. Meanwhile cook sufficient lasagna strips to make 3 layers. Cook only until al dente.
  4. BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend until smooth. Make the roux by heating the oil in a pot & stirring in the flour when warm. Slowly add in the cashew lowfat milk, add in the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or possibly till the sauce starts to thicken. Set aside.
  5. Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mix followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if you like. Bake at 350F for 35 min. Let stand for 10 min before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 252g
Recipe makes 8 servings
Calories 341  
Calories from Fat 169 50%
Total Fat 19.42g 24%
Saturated Fat 4.62g 18%
Trans Fat 0.18g  
Cholesterol 17mg 6%
Sodium 524mg 22%
Potassium 523mg 15%
Total Carbs 29.22g 8%
Dietary Fiber 9.2g 31%
Sugars 3.81g 3%
Protein 14.21g 23%
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