Vegan Lasagne

A delicious, fully plant-based lasagne with a rich lentil ragu, creamy béchamel, and tender gluten-free pasta sheets — indulgent yet wholesome. This Gluten-Free Dairy-Free Vegan Lasagne brings all the comfort of the traditional Italian classic while being completely plant-based and allergy-friendly.

The hearty lentil ragu offers depth and savouriness, while the silky béchamel delivers that classic creamy finish — all layered together for the ultimate comfort food experience. It’s perfect for family dinners, special occasions, or meal prep nights when you want something nourishing and satisfying.

Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 6

Ingredients

For the ragu:

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 carrot, grated

• 1 can (400g) green lentils, drained and rinsed

• 400g chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp oregano

• ½ tsp smoked paprika

• 250ml vegetable stock (gluten-free)

• Salt and pepper, to taste

For the béchamel:

• 2 tbsp olive oil or dairy-free butter

• 2 tbsp gluten-free plain flour

• 400ml almond milk (or other dairy-free milk)

• 3 tbsp nutritional yeast

• Pinch of nutmeg and salt

To assemble:

• 6–8 gluten-free lasagne sheets

• 100g dairy-free cheese (optional, for topping)

Directions

1. Preheat oven to 180°C (160°C fan).

   Make the ragu:

2. Heat olive oil in a large pan. Add onion, garlic, and carrot, and cook for 5 minutes until softened. Stir in lentils, chopped tomatoes, tomato purée, oregano, paprika, and vegetable stock. Simmer for 20 minutes until thickened.

   Make the béchamel:

3. In a saucepan, whisk olive oil and gluten-free flour over medium heat for 1 minute. Gradually whisk in almond milk, stirring continuously until smooth and thickened. Add nutritional yeast, nutmeg, and salt for flavour.

   Assemble the lasagne:

4. In a large baking dish, spread a thin layer of lentil ragu, followed by lasagne sheets, and a layer of béchamel. Repeat until all ingredients are used, finishing with béchamel on top.

5. Sprinkle with dairy-free cheese if desired.

   Bake

6. for 35–40 minutes until bubbling and golden.

7. Let stand for 10 minutes before slicing to help it set.

Let it cool slightly before slicing to keep those beautiful layers intact. Leftovers taste even better the next day — store them in the fridge for up to three days or freeze for an easy, comforting dinner later.

If you loved this, try my Chickpea and Spinach Curry or use Alfredo Sauce instead of Bechamel Sauce in this recipe

See all Gluten-Free Dinners

What Makes This Vegan Lasagne Special

This lasagne is the ultimate proof that comfort food can be both indulgent and nourishing. The lentil ragu brings a deep, meaty richness without any meat, while the dairy-free béchamel adds a luscious creaminess that perfectly balances the tomato base.

Nutritional yeast adds that unmistakable “cheesy” flavour, making it just as satisfying as the traditional version — but easier on the stomach for anyone avoiding gluten or dairy. Whether you’re vegan, gluten-intolerant, or simply looking to eat more plant-based, this lasagne is a guaranteed crowd-pleaser.

Serving Suggestions

Serve this Gluten-Free Dairy-Free Lasagne with a side of garlic green beans, roasted vegetables, or a fresh salad drizzled with balsamic glaze. It’s perfect for Sunday lunches, meal prep, or even as a freezer-friendly dinner.

You can also pair it with gluten-free garlic bread or a light tomato and basil soup for an Italian-inspired feast.

For presentation, top with fresh basil leaves or a light sprinkle of vegan parmesan before serving.

Storage & Meal Prep Tips

Let the lasagne cool completely before storing. Keep in the fridge in an airtight container for up to 4 days, or freeze individual portions for up to 3 months.

To reheat, bake in the oven at 180°C for 20 minutes or microwave until piping hot. The flavours often taste even better the next day after resting overnight!

Optional Tips & Variations

• Add spinach or courgette between layers for extra greens.

• Use red lentils instead of green for a softer texture.

• For a richer flavour, stir a splash of red wine into the ragu before simmering.

• Swap almond milk for oat milk if you prefer a slightly sweeter béchamel.

• Top with a handful of crushed gluten-free breadcrumbs for a crisp golden crust.

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