Vegan No Pasta Lasagna Al Forno

One of my favourite things that my Mum used to cook (pre-veganism, so carnivorous of course) was Lasagna. We used to have it with salad, which I’d smother in some kind of fat laden dressing, but it was comforting & I loved it.

Today I’ve made a healthier & vegan version, with no pasta in sight, and I plan to eat for dinner tonight with salad again, but this time minus the unhealthy, fatty dressing.

Here’s what you’ll need :

🌱 1 x large onion, diced. I used red but brown would work fine too
🌱 2 x carrots, peeled & diced 
🌱 3 x large chestnut mushrooms, cleaned & chopped in to chunks
🌱 3 x garlic cloves, peeled, crushed & diced
🌱 1/2 red chilli, deseeded, sliced & diced
🌱 1 x tsp of each of the following herbs, fresh or dried : rosemary, thyme, oregano, sage & basil (you can play around with these)
🌱 2 x bay leaves
🌱 Small glass of vegan red wine – I was told never to cook with anything you wouldn’t drink, so bear that in mind
🌱 2 x tins chopped tomatoes
🌱 1 x tbsp tomato purée
🌱 1/2 cup red lentils, rinsed but no need to soak as these will simmer

These are optional, depending on what you prefer to use instead of lasagna pasta sheets :

🌱 1 1/2 x aubergines, sliced
🌱 1 x large courgette, sliced
🌱1 x small bag of spinach
🌱 1 x slice of bread (I used a spelt & rye loaf), blended to breadcrumbs
🌱 1 x tsp vegan friendly dairy free cheese sauce mix (I used Free + Easy)

And here’s how to :

  1. Preheat oven to 180-200C
  2. Heat some oil (I used coconut) in a large saucepan or casserole dish and fry the onion and carrot until softened, before adding mushrooms, garlic + chilli and continuing to fry
  3. Once cooked, add herbs and then deglaze pan with red wine
  4. Add tinned tomatoes, tomato purΓ©e, seasoning & red lentils and simmer until sauce thickens
  5. In the mean time, use a griddle pan to fry the aubergine and courgette – top tip : once sliced, sprinkle salt on your aubergine + courgette slices to draw out the moisture
  6. Remove bay leaves and create your pasta-free lasagna by piling spinach, tomato veggie mixture, aubergine, courgette – in what ever order you fancy – top tip : the spinach, aubergine + courgette contain a lot of natural water so make sure that your tomato veggie lentil mixture sauce has reduced right down or your finished lasagna will be very wet
  7. Sprinkle your breadcrumb + dairy free cheese mixture on top and bake in oven for about 25-30 minutes – final top tip : I covered with tin foil for the first 10 minutes of baking, pricking little holes in the foil to let the steam escape
tomato, veggies, lentils


 Serve with your choice of side dish.


10 Comments Add yours

  1. eat2healthUK says:

    Looks and sounds delicious! πŸ™‚

    Liked by 1 person

  2. oishivegan says:

    wow!! Such a smart idea for a vegan version of lasagna!! I have all the ingredients in my fridge, will try it out πŸ™‚


    1. isitveganuk says:

      Oh thank you!! Let me know how you get on? My boyfriend has made it too, without the spinach, adding an additional layer of beans & a dairy-free cheese sauce layer, like a more authentic lasagne!


      1. oishivegan says:

        I will let you know, my boyfriend is Italian, so I am looking forward for his reaction πŸ™‚ πŸ™‚ πŸ™‚ !!!


      2. isitveganuk says:

        Now I feel under pressure 😁

        Liked by 1 person

      3. oishivegan says:

        Ahaha, no worries, he has experienced many trials and he is super open-minded πŸ™‚ πŸ™‚ πŸ™‚

        Liked by 1 person

      4. isitveganuk says:

        Phew!! Have fun with the recipe, let me know how you get on ☺️

        Liked by 1 person

  3. oishivegan says:

    Hey, so I have cooked your no pasta lasagna with some adaptation (rice instead of lentils as I had rice to finish in my fridge) and big success: my boyfriend loved it πŸ™‚ Thanks for this super idea!!


    1. isitveganuk says:

      Oh I’m glad! Great idea with the rice too πŸ‘πŸΌ

      Liked by 1 person

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