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Vegan Lentil Lasagne

Vegan Lentil Lasagne

by The Cook and Him May 16, 2019

We set The Cook & Him a challenge with this one, but the vegetarian lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils and fermented Fava Bean Umami Paste. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.

This is the perfect weeknight meal that you can make ahead and leave ready-to-go in the fridge for a few days before to cooking

Fava Bean Umami Paste adds a delicious depth and rich sherry flavours to the lentil mix. And Fava Bean or Yellow Pea Flour make an especially good white sauce.

prep: 20 mins / cook: 1 hour 25 mins / inactive: 0 mins / total: 1 hour 45 mins / quantity: 4-6 portions


  • 1 large (~ 350g) leek
  • 4 cloves garlic
  • 1 courgette
  • 1 red or green pepper
  • drizze of olive oil
  • 1½ cups (300g) whole lentils
  • 2 cups (500ml) passata
  • 1 cup (250ml) vegetable stock
  • 1 tbsp coconut sugar
  • 1 tbsp umami paste
  • 2 tbsp tomato puree
  • 4 cups (300g) closed cap mushrooms
  • pinch of salt and pepper
  • 12 to 15 lasagna sheets
White Sauce:
  • ¼ cup (40g) vegan butter or oil
  • ¼ cup (40g) fava bean or yellow pea flour (or plain flour if you must - it's not as good!)
  • 1½ cups (375ml) unsweetened almond milk
  • 4 tbsp nutritional yeast
  • pinch of salt and pepper
  • 3 to 4 tbsp vegan pesto
  • Grated vegan parmesan


  1. Cut the leek in half lengthways then slice each half thinly. Rinse in cold water to remove any dirt and drain well. Put into a large saucepan
  2. Peel and crush the garlic and add to the pan
  3. Dice the courgette and pepper (stalks and seeds removed and discarded) and add to the pan with a drizzle of olive oil
  4. Cook over a medium heat for a minute or so till the leek starts to just soften then add the lentils, passata, vegetable stock, sugar, umami paste and tomato puree
  5. Stir everything well together, then bubble over a low heat for 40 minutes, stirring occasionally
  6. While it's cooking thickly slice the mushrooms then add to the pan and cook for a further 5 minutes, stirring from time to time
  7. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  8. Into a large baking dish 12 x 8.5 inches (30 x 21 cm) lay 4-5 sheets of lasagne across the bottom, overlapping slightly
  9. Top with half of the tomato lentil sauce mixture
  10. Then lay with another 4-5 sheets of lasagne and the rest of the tomato sauce. Lay the last 4-5 sheets of lasagne across the top
  11. To make the white sauce melt the vegan butter in a medium saucepan over a medium heat then stir in all the flour
  12. Cook, stirring continuously for 1 minute then add about 1/4 of the milk. Stir until the mixture returns to a paste then stir in another 1/4 of the milk, repeating the process until all the milk is used up
  13. Cook until it starts to bubble then turn off the heat and stir in the nutritional yeast and plenty of salt and pepper
  14. Pour this over the top layer of lasagne sheets and spread to completely cover them
  15. Drop in spoonfuls of pesto across the top of the white sauce then use the point of a knife or a spoon handle to swirl the two together
  16. Place in the oven and bake for 35-40 minutes until golden and bubbling. If you're cooking the dish from chilled or re-heating leftovers you will probably need to cook a little longer - just ensure it's piping hot in the centre before serving!
  17. Sprinkle with a little vegan parmesan just before serving

The Cook and Him
The Cook and Him


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