Vegan Lasagna with a Cashew Béchamel (Vegan & Gluten Free)

Lasagna is the ultimate comfort food and has always been one of my favourite dinners.  Creating a vegan version was therefore an absolute must for me! This Vegan Lasagna is so rich and delicious; layers of tasty lentil bolognese and creamy béchamel between perfectly cooked sheets of pasta – you have to make this!

What Can I Use Instead of Meat in Vegan Lasagna?

There are SO MANY delicious and nutritious alternatives to meat that you can use in a vegan lasagna. Here are some of my favourites…

1. Lentils: Cooked lentils, especially green or brown lentils, can mimic the texture and substance of ground meat. They also absorb flavors well, making them an excellent choice for a meaty sauce.
   
2. Mushrooms: Mushrooms, especially varieties like portobello or cremini, have a meaty texture and rich umami flavor. You can sauté or roast them to develop a deeper flavor before using them in your lasagna.
   
3. Textured Vegetable Protein (TVP): TVP is a soy-based product that comes in granules resembling ground meat. It’s a convenient option that absorbs flavors and has a similar texture to ground meat when rehydrated.
   
4. Tempeh: Tempeh is a fermented soy product with a firm texture. Crumbled or sliced tempeh can be seasoned and used as a meat substitute.
   
5. Seitan: Seitan, also known as wheat gluten, has a chewy and meat-like texture. It’s often used to create plant-based versions of dishes that traditionally include meat.
   
6. Jackfruit: Young, unripe jackfruit has a fibrous texture that can resemble pulled pork or shredded meat when cooked and seasoned. It takes on the flavors of the seasonings it’s cooked with.
   
7. Tofu: Firm tofu can be crumbled and seasoned to resemble ricotta cheese or ground meat in lasagna. Silken tofu can be blended to create a creamy component for sauces.
   
8. Beans: Beans like black beans, kidney beans, or pinto beans can add protein and texture to your lasagna. Mash or partially mash them before using.
   
9. Nuts: Nuts like walnuts, almonds, or pecans can be finely chopped or processed to create a crumbly texture that adds richness and a meaty quality to the dish.
   
10. Eggplant or Zucchini: Sliced and roasted eggplant or zucchini can provide a hearty and flavorful layer between the pasta sheets, adding texture and a vegetable-forward element.

I’m currently a huge fan of This UK’s Vegan Mince. It’s unbelievable and works so well in my Lasagna

The Ingredients – How To Make This Beautiful Vegan Lasagna Recipe…

My Vegan Lasagna is super easy to make but is incredibly tasty. Here’s an outline of the ingredients…

For The Lentil Bolognese:

1. Extra Virgin Olive Oil: This adds richness and depth of flavor to the bolognese sauce. It’s also a source of healthy fats that enhances the mouthfeel of the dish.
   
2. Garlic: Garlic brings a savory and aromatic element to the dish. It’s a common flavor enhancer used in many Italian recipes.
   
3. Red Onions: Red onions add a slightly sweet and mild flavor to the sauce. They also provide texture and color contrast.
   
4. Mushrooms: Mushrooms have a meaty texture and a savory umami flavor. They contribute to the overall heartiness of the bolognese and provide an umami depth.
   
5. Split Red Lentils: Lentils are a great source of plant-based protein and add substance to the sauce. They break down during cooking, creating a thick and hearty texture.
   
6. Vegetable Stock: The stock adds moisture and a savory base to the sauce, enhancing its depth of flavor.
   
7. Chopped Tomatoes: Tomatoes bring acidity and a bright, fresh taste to the sauce. They form the base of the bolognese.
   
8. Tomato Puree: Tomato puree adds concentrated tomato flavor and helps thicken the sauce.
   
9. Chilli Flakes: Chilli flakes add a hint of heat and a touch of complexity to the sauce’s flavor profile.
   
10. Dried Oregano: Oregano is a classic Italian herb that imparts a distinct aromatic and earthy flavor.
    
11. Salt and Black Pepper: These seasonings balance and enhance all the flavors in the bolognese, making sure it’s well-rounded.

For The Cashew Béchamel:

1. Raw Cashews: Soaked cashews create a creamy and rich texture when blended. They are the base of the béchamel sauce, providing a dairy-free creaminess.
   
2. Nutritional Yeast: Nutritional yeast adds a cheesy, savory flavor to the béchamel, mimicking the taste of traditional cheese sauces.
   
3. Lemon Juice: Lemon juice brightens the sauce and adds a tangy note, helping balance the richness.
   
4. Water: Water is used to thin out the cashew mixture and achieve the desired creamy consistency.
   
5. Maple Syrup: Maple syrup provides a touch of sweetness, which can help counterbalance the savory and tangy elements.
   
6. Garlic Powder: Garlic powder enhances the flavor profile and adds depth to the sauce.
   
7. Salt and Black Pepper: These seasonings ensure the béchamel is well-seasoned and flavorful.

 

Are Dried Lasagna Sheets Vegan?

Yes, many dried lasagna sheets are indeed vegan – in fact, I don’t think I’ve come across any at the supermarket that aren’t. Traditional dried lasagna sheets are typically made from durum wheat semolina and water, which are vegan-friendly ingredients. However, it’s always a good practice to check the ingredient list on the packaging to ensure that there are no animal-derived additives or ingredients.

Some manufacturers might add eggs or other animal products to their lasagna sheets, so be sure to look for labels that explicitly state “vegan” or “suitable for vegans” for that perfect vegan lasagna.

Can You Buy Vegan Bechamel Sauce?

You certainly can! Here’s a couple of good options to consider trying for your next vegan lasagna!