Nut-Free Vegan Lasagne
Indulge in the ultimate comfort food with this Nut-Free Vegan Lasagne, a hearty and wholesome plant-based twist on a classic favorite. This recipe features layers of tender egg-free lasagne sheets, rich lentil and veggie-packed tomato sauce, and a creamy, nut-free oat milk béchamel for a luscious, satisfying meal. Perfectly seasoned with dried basil and oregano, this lasagne delivers bold Italian-inspired flavors without the use of nuts, making it allergy-friendly and accessible. Ready in just 90 minutes, this dish is ideal for family dinners or meal prepping and serves up to six people. Garnish with fresh parsley for a vibrant finishing touch, and enjoy a dish that's as comforting as it is nutritious. It's a must-try for those seeking a dairy-free, nut-free, and vegan-friendly recipe!
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets (egg-free, no added nuts)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 4 cups Baby spinach
- 2 cups Button mushrooms, chopped
- 28 ounces Canned crushed tomatoes
- 1.5 cups Cooked green or brown lentils (drained and rinsed if canned)
- 2 teaspoons Dried basil
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Oat milk (unsweetened, nut-free)
- 3 tablespoons All-purpose flour
- 3 tablespoons Vegan butter or margarine
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, carrot, zucchini, and mushrooms. Cook for another 5-7 minutes until softened.
Add the baby spinach and cook for 2 minutes, until wilted.
Stir in the canned crushed tomatoes, cooked lentils, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 10 minutes to allow the flavors to meld.
While the sauce simmers, prepare the oat milk béchamel. In a medium saucepan, melt the vegan butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually pour in the oat milk while whisking to prevent lumps. Cook for 5-7 minutes, stirring constantly, until the sauce thickens. Stir in the nutritional yeast and a pinch of salt.
Spread a thin layer of the lentil sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
Place 3-4 lasagne sheets over the sauce, making sure they don’t overlap too much. Spread a layer of lentil sauce over the sheets, followed by a drizzle of béchamel sauce.
Repeat the layering process (lasagne sheets, lentil sauce, béchamel sauce) until all ingredients are used, finishing with a layer of béchamel on top.
Cover the dish with foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for an additional 10-15 minutes to lightly brown the top.
Remove the lasagne from the oven and let it rest for 10 minutes before slicing.
Garnish with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 523.2 g | 190% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 80.4 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1649 mg | 127% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 6175 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
