Vegan Lasagna!

After receiving such amazing response to my last post on food blog, I’ve decided to start sharing some amazing writings and recipes via my food blog right here.
And what better recipe to start with other than our Italian favorite Lasagna?
I know many people will start judging saying that lasagna isn’t supposed to be vegan or vegetarian, but hey, who are we to judge? People enjoy what they enjoy. Let them be!
i am not a vegan. I am a vegetarian who enjoys dairy and all its products but I don’t bash or judge vegans for not doing so. We should all share more kindness!
Anyway, here we go…




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Lasagna, “one of the most” amazing dishes created by human beings 😉😋 (if you ask me 😁!)
I made them with red lentils and mushrooms ragu, and a béchamel made with only almond milk. The result was one of the best lasagnas I have ever had in my ENTIRE LIFE! (and I’ve had a great share of lasagna myself #justsaying 🤣)

Actually, I like them when they’re not watery, in fact – the more thick sauce the better! Which means if you want them to be juicier, make more ragu.




1 onion

2 garlic cloves

1 tsp olive oil

200g mushrooms

2 can Italian pelati

1 tbsp tomato paste
1 tsp sugar

salt & pepper (adjust as you like)

1 cup red lentils

1 cup hot water

1 cup walnuts (roasted and crushed)

a handful of fresh basil



2 tbsp coconut oil

1 & 1/2 tbsp flour

5dl (2 cups almond milk)

salt and pepper (adjust as you like)

1/2 tsp nutmeg


pasta for lasagna



  1. For the ragu, heat the oil and add the minced onion and garlic and cook until golden

  2. Stir in the mushrooms and cook until golden. Add the tomatoes, sugar and tomato paste. Reduce the heat to medium and simmer covered for 15-20 minutes.

  3. Reduce the heat to low, add the lentils and water, give it a stir and cook for another 15-20 minutes.
  4. Stir in the walnuts and basil.

  5. Preheat the oven to 190 degrees.
  6. For the béchamel, heat the saucepan, melt the butter and add the flour and whisk until it cooks.

  7. Heat the milk, once warm, add it to the flour.

  8. Whisk thoroughly, add the spices and bring to a boil. Reduce the heat and cook until thick. (sauce consistency)

  9. In a baking pan, make layers of ragu, béchamel, and pasta until the pan reaches the edges. (the last layer has to be béchamel!)

  10. Place in the oven and cook for 30 minutes.

  11. ENJOY! 😘

Feel free to ask any questions or share your ideas in the comment section below. Alternately, I’d really appreciate for you to share this content on your social media platform if you found it useful so that others can benefit from it too. If you have any doubts or want a personal clarification, send me an email on For more inspiration, fun, and smiles, follow me on Instagram

Happy Blogging! ♥♥♥

Thank you for reading. Love you for that! ♥

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4 thoughts on “Vegan Lasagna!

  1. Well, Garfield, this sounds like a very interesting recipe. (I hope you understand the reference to American comic cat ‘Garfield – used entirely in a positive way, and relating to Garfield’s absolute love of lasagna.)

    I also love lasagna. I’m not a vegan either, and eat very little meat, and when I do eat it, it must be either kosher or Biblically clean (and yes, there is a difference between ‘kosher’ and ‘Biblically clean.) I also have to avoid much cheese. My other problem is that I’m a lousy cook, but I do try things every now and then, and my one attempt at a vegetarian lasagna a few years ago was rewarded with what I’d call a fantastic lasagna. I really surprised myself!

    So. me being a lousy cook, and you being an engineer, you’ll understand why I ask the following questions as I also am an engineer.

    1) any particular type of mushroom?
    2) start with dry lentils, or do they need to soak or cook beforehand?
    3) 190 degrees… Centigrade? (most likely)
    4) The picture shows something sprinkled on top. What is it?
    5) Last question, which shows my ignorance to cooking: how to roast the walnuts? Should they be crushed first.

    Thanks! – Yosef

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