Description
A vegan take on Italian classic lasagna using lentils, mushrooms, and cashew milk béchamel. Layers of tangy marinara, savory filling, and creamy sauce deliver 8g fiber per serving with no meat or dairy.
Ingredients
9–12 lasagna noodles (gluten-free optional)
2 cups dairy-free béchamel (cashew milk base)
3 cups cooked lentils (made from 1 cup dried lentils)
4 large portobello mushrooms
24 oz tomato sauce (blended fresh tomatoes)
Soy sauce (for umami seasoning)
Thyme sprigs (optional aromatic)
Gluten-free parchment paper (optional)
Instructions
Dice mushrooms and cook lentils until tender
Blend marinara sauce with soy sauce over low heat
Whip dairy-free béchamel (cashew milk, onion, garlic)
Layer lasagna sheets with sauce, lentil mix, and mushrooms
Alternate 3 sauce layers with béchamel topping
Bake at 375°F (20-25 minutes) until golden
Cool 10 minutes before slicing
Notes
Blanch gluten-free noodles 1-2 minutes before layering
Use yolk-only egg wash (egg yolk + water) to bind mushroom slices
Pre-bake sauce on parchment to prevent burning
Substitute coconut milk for dairy béchamel with subtle coconut sweetness
- Prep Time: 35
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Vegetarian Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg