Italy has produced a lot of comfort food dishes, but one of the most famous is lasagna. The question is, can lasagna be made vegan? The answer to that is a resounding yes.
This is the official Jacked Vegans take on healthy vegan lasagna with a big flavor punch. Packed with lentils, onion, tomatoes, garlic, and Italian seasoning, this recipe is a favorite for those looking for a filling meal for lunch or dinner.
Healthy vegan lasagna for meal-prepping
Prep time 2 hours Serves 6 Calories 462
A hearty lasagna dish full of healthy vegetables and key nutrients. The vegan creamy sauce adds a rich touch to the lasagna for an even more flavorful meal. This vegan lasagna can be frozen for up to 5 weeks and will stay fresh in the refrigerator for about 4-6 days.
Heads up: Make sure to buy egg and dairy-free lasagna sheets, as they are not always vegan.
4 tbsp extra virgin olive oil
1 white onion, chopped
1 eggplant, diced
1 red pepper, diced (seeds removed)
1 zucchini, diced
9oz cremini mushrooms, sliced
3 garlic cloves, finely chopped
28oz canned chopped tomatoes
3 ½ oz split red lentils
2 tsp dried Italian seasoning
1 tsp sugar
1 vegan bouillon cube
6oz fresh baby spinach
10 dried lasagna sheets
Salt and pepper to taste
Creamy sauce ingredients
3 tbsp sunflower oil
3 ½ oz white flour
2 ½ cups unsweetened almond milk
3 tbsp nutritional yeast
¼ tbsp nutmeg powder
Salt and pepper to taste
How to prepare
1 – Preheat your oven to 390°F
2 – Heat the olive oil in a large pan and fry the onion for about 4 minutes until soft and golden.
3 – Add the eggplant, zucchini, red pepper, and mushrooms. Fry for 10 minutes while stirring constantly.
4 – Add the chopped garlic and continue cooking for a further 30 seconds.
5 – Add the lentils, canned chopped tomatoes, Italian seasoning, bouillon cube, and sugar. Stir thoroughly.
6 – Stir about 14oz of water into the pan and continue stirring. Cook the vegetables on high heat for 12 minutes while stirring to avoid burning/sticking.
7 – Add the spinach leaves and cook for 1 more minute.
8 – While the vegetables are cooking, start making the creamy sauce. Heat the sunflower oil in a saucepan, when the oil is hot stir in the flour and cook for 1 minute. Then add the almond milk, nutritional yeast, nutmeg powder, and a dash of salt and pepper.
9 – Continue cooking the sauce on medium heat for 5 minutes, constantly whisking it to smooth out lumps. Add more salt and pepper to taste.
10 – In an 80oz oven-proof lasagna dish, add 1/3 of the vegetable mixture and spread evenly. Cover the mixture with one layer of lasagna sheets. Add another 1/3 of the vegetable mixture, and a second level of lasagna sheets.
11 – Add a little under half of the creamy sauce, and add the remaining vegetable mix. Finally, add the last layer of lasagna sheets. Then add the remaining creamy sauce.
12 – Bake in the oven for 30 minutes or until the lasagna sheets are soft and the lasagna is piping hot. Remove from the oven and wait for 5 minutes before serving.
13 – Let the lasagna cool completely before refrigerating or freezing. Make sure to store in air-tight meal-prep dishes.