Healthy Vegan lasagna for meal-prepping

Healthy vegan lasagna recipe

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. 

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