Vegan MOFO2014 – Recipe: Tomato, Lentil and Herb Lasagne

This recipe s for the 52 Weeks of Vegan Cooking week 36 Italian Challenge on Reddit. For all my talk of “Italian food is not just tomato and cheese” in the challenge introduction for this week… I’ve made a pretty traditional (westernised) lasagne. In my defence I’ve had most of the ingredient in the cupboard for a while but have been too lazy to actually make anything.

Tomato and Lentil Sauce


1/2 a Yellow Onion, diced.
1 Clove of Garlic, minced.
1/2 a Medium Capsicum (Red Pepper), diced.
1/4 head of Cabbage, chopped small.
125 Grams(4.5 Ounces) of Spinach, I used frozen.
2 Cans of Diced Tomatoes.
1 Can of Lentils, drained and washed.
Salt and Pepper to taste.


Heat some oil in a large pot and add the onion and garlic. Cook until onion is translucent.

Add the Capsicum, Cabbage and Spinach and cook until soft.



Add the Lentils, then add the Tomatoes plus one can full of water.


Before reducing

Cook until the excess water is gone, you want it wet but not watery.

Herbed White Sauce


1/4 Cup of Vegan Margarine or Oil.
1/4 Cup of Plain Flour.
1 Clove of Garlic, minced.
2 Cups of Water.
2 Cups of Non-Dairy Milk, I used Rice Milk.
1 Teaspoon of Vegetable Stock Powder, I used Massel.
1 Tablespoon of Dried Thyme.
1 Tablespoon of Dried Basil.
1 Tablespoon of Dried Oregano.
Mustard (Optional).
Salt and Pepper to taste.


In a large pan heat the Margarine and the Garlic. Add the Flour and whisk.

Add the Milk and the Water one cup at a time, whisking as you go.

Add the Stock Powder and the Herbs. Add the Mustard if you’re using it.

Add Salt and Pepper to taste.


The herbed white sauce (it’s under the steam)



1 Packet of Lasagne Sheets, I used Wholemeal.
Vegan Cheese (optional), I used Cheezly Parmasan style.


Preheat the oven to 180C (350F).

In a large deep baking pan ladle 1/4 of the White Sauce and spread evenly over the bottom. Place 1 layer of Lasagne Sheet.

Add 1/2 of the Tomato Sauce, then 1 layer of the Lasagne Sheet.

Add 1/3 of the White Sauce, then 1 layer of the Lasagne Sheet.

Add 1/2 of the Tomato Sauce, then 1 layer of the Lasagne Sheet.

Add the remaining White Sauce and then top with Vegan Cheese if using.


Ready to bake

Bake for 40 minutes.



Cool for 10 – 20 minutes then serve.



Verdict: Yum yum yum! A little too salty, but that’s my own fault. Sweet too, presumably from the cabbage. The vegan cheese left a lot of oil on the top, otherwise fantastic!