Rich & Creamy Lentil & Walnut Lasagne

If you’re after a hearty, high-protein vegan meal that keeps you full and happy for days, this Lentil & Walnut Lasagne is about to become your new go-to. It’s everything you love about classic lasagne — rich, saucy, and deeply satisfying — but made entirely from plants. The lentils and walnuts come together to create a meaty, protein-packed ragu that’s full of texture and flavour, while lentil pasta sheets add even more protein (and make it completely gluten-free), and the creamy cashew béchamel brings that irresistible comfort factor without any dairy in sight.

One of the best parts? It’s surprisingly easy to make. With a few simple steps and wholesome ingredients, you can prep a big tray in under an hour. It also reheats beautifully, meaning it’s perfect for food prep days or when you want a ready-to-go dinner waiting in the fridge. It’ll easily last four or five days, and honestly — it might even taste better on day two.

Whether you’re feeding a family, cooking for friends, or just stocking up for the week, this lasagne always hits the spot. It’s loved by vegans and non-vegans alike, proving that plant-based comfort food can be every bit as rich, cozy, and delicious as the original.

And for extra added benefit... the recipe may make left over Ragu for a Spaghetti Bolognese or a quick pasta bake... so honestly you could get half way through the week on just this recipe alone.

SERVES

8 portions

ACTIVE PREP

20 MIN

OVERALL TIME

60 MIN

INGREDIENTS

RAGU

  • 2 Cups Lentils (washed)

  • 680g Passata

  • 2 Cups Walnuts (washed & soaked)

  • 2 Tbsp Tomato Puré

  • 1 tsp Salt

  • 1 tsp Cumin

  • 75-100g Black Olives (If you didn't put them in the basic base)(ensure there are no stones left in them)

  • 4 Tbsp Balsamic Vinegar

  • Lentil or Pasta Sheets

BÉCHAMEL

  • 1 Cup Cashews (washed & soaked)

  • 1 Cup Nutritional Yeast

  • 1 Tbsp Apple Cider Vinegar (Lemon juice or regular vinegar also works)

  • 1 Garlic Clove (small/medium)

  • 1/2 tsp Salt (or salt to taste)

METHOD

1: First start soaking the cashews and the walnuts in hot water. ENSURE TO KEEP THEM SEPARATE.

2: Now follow the recipe for the basic base (click here).

Or if its already made - perfect... leave about 2 Cups it in the pan, and you can use this pan for the Ragu.

3: Add to the basic base pan the washed lentils, the Passata and 500ml water and bring to the boil, then gentle boil for 15min while creating the rest of the sauce as you'll want to add asap.

4: In a blender add the walnuts, puré, salt, cumin, olives (ensure there are no stones left in them), balsamic vinegar and then blitz until creamy. You may need to add splashes of water to fully blend. Then add to the Ragu to cook for at least 10 more min after adding.

5: For the béchamel sauce add the soaked cashews, nutritional yeast, vinegar, garlic, salt to the blender then blitz until smooth. You may need to add splashes of water to fully incorporate.

6: Now it's time to layer up. So simply spoon Ragu into the base of the oven proof dish until it covers the bottom inch deep, then put the sheets on top, then pour the béchamel sauce to cover the sheets. Then repeat 2 or 3 times depending on how many sheets you have, want to use.

7: Then put in the oven for 25-30min (or until your ideal crispiness) at 180*c, then serve.

NOTES

1. Any left over Ragu - Spaghetti bolognese

2. Any left over béchamel - Speedy Cheesy Pasta (with tofu and garlic)

3. I can not stress this enough there are 3 things you must do:

• wash lentils as the texture of the Ragu will have different consistency if you don't (and also its just best practice as they would have been through a factory)

• wash the nuts. Similar as above - they would have been through a factory.

• Ensure you check the olives for stones/pips before you blend. I have made the mistake once and we had a very gritty Ragu.

NO

SUGAR

NO
DAIRY

NO

GLUTEN

NO

EGGS

WHY DO I WRITE ABOUT THIS...

I’ve lived through it. I understand how it feels to want a radical life change but not know where to start. Feeling trapped by exhaustion, self-doubt, and confusion. I’ve felt the weight of wanting more from life but not having the energy or motivation to pursue it. I believe that feeling exhausted, overwhelmed and trapped shouldn't be normal.

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