Vegan Lentil Lasagne

Vegan Lentil Lasagne

Many years ago I would have wanted nothing else but turkey on Christmas day. For me it wasn’t Christmas unless Dad had cooked a huge turkey with all the trimmings. Nowadays, I have to confess it actually doesn’t bother me whether there is a turkey or not. And Dad, if you’re listening, in heaven, it’s not because your not here to help cook it either! There are several reasons why I can’t be bothered with a turkey.

Firstly, there are normally only a small amount of us. Last year, due to the situation, it was only my son Ted, Howard and I. Oh and my mum’s in a tupperware box. Secondly, if we did cook a big roast turkey there would have been huge amounts of leftovers. We probably would have been eating it until Spring. Finally Howard isn’t the biggest fan of turkey. He says he prefers chicken. In lots of ways I have to agree with him.

To be honest chicken is probably what we will be having. I now think Christmas should be about eating the foods you love rather than tradition. If I had my way we would be eating this lasagne on Christmas day. I thought this would be a great dish to serve to any vegan or vegetarians you may have coming. It’s easy to make and could be made in advance of any Christmas dinner preparations. As I said I would be eating this one on Christmas day if it was just me.

Do you love turkey and all the trimmings or are you looking for alternatives this year? Let me know in the comments below and please don’t forget to like and follow me.

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Serves 4

Equipment needed

  • Sharp knife
  • Chopping board
  • Slow cooker or large saucepan
  • Saucepan for cooking pasta
  • Stirring spoon
  • Teaspoon
  • Grater
  • Vegetable peeler
  • Measuring jug
  • Saucepan
  • Colander
  • Baking dish


  • Lentils x 300g (red or green or both)
  • Tinned tomatoes x 2 400g
  • Onions x 1 large
  • Red pepper x 1
  • Vegetable stock x 250ml
  • Carrots x 2
  • Dried oregano x 1 tsp
  • Bay leaves x 2
  • Garlic x 2 cloves
  • Basil x 1 handful
  • Salt and pepper to taste
  • Olive oil for large saucepan
  • Lasagne sheets x 300g or enough to cover two layers in the baking dish
  • Cashew nut cream cheese x 200g

Method for slow cooker

  • Start by peeling and chopping the onion and the garlic.
  • Put into the pot of the slow cooker.
  • Then peel and grate the carrot and put that into the pot as well.
  • Slice the yellow and red pepper, discarding the seeds and green stalks.
  • Add them in along with the tomatoes, stock, lentils, dried oregano, bay leaves and salt and pepper to taste.
  • Put the lid on and cook on a low heat for eight hours or a high heat for four hours.
  • Stirring occasionally.
  • Once the cooking time is over add the basil and let it wilt down.
  • Meanwhile you could start cooking your pasta.
  • Turn off the slow cooker once the basil has wilted.
  • Serve with the pasta and enjoy.

Method for on the hob

  • Start by peeling and grating your carrots and set aside
  • Peel and chop the onions and garlic and again set aside.
  • Next slice the pepper discarding the seeds and green stalks.
  • Heat the saucepan on a medium to high heat and add the onions and garlic.
  • Once the onions are translucent, add the peppers to the pan.
  • Fry for a further two minutes or until the peppers start to soften.
  • Next add the tomatoes, stock, dried oregano, bay leaves and salt and pepper to taste.
  • Bring to the boil and then add the lentils.
  • If you are using just red lentils these should take around twenty minutes to cook but if you are using green lentils these will take about thirty minutes to cook.
  • However, if you are using both add the green ones first then after 10 minutes add the red ones.
  • Then reduce the heat and leave to simmer for the time that suits you.
  • Once cooking is over and the lentils are soft, add in the basil.
  • Wait for these to wilt in the pan.
  • Meanwhile, cook the pasta.

Method for the Lasagne

  • Preheat the oven to 180°C or gas mark 4.
  • Put the large saucepan onto a high heat on the hob.
  • Add boiling water to the base of the pan.
  • Bring the water to the boil and put in the pasta sheets.
  • Boil the sheets as per the packet instructions.
  • Once cooked remove and pour through the colander.
  • Leave to cool until they are touchable with your hands.
  • Now assemble the lasagne together.
  • Spread the lentil bolognese on the bottom of the baking tray
  • Then put down enough lasagne sheets to cover the sauce.
  • Spread over a layer of cashew nut cream cheese.
  • Repeat this process for the second layer.
  • Place the lasagne in the oven for 25 – 30 minutes or until the cashew nut cream cheese turns a gold brown colour.
  • Remove serve with greens of your choice and enjoy.
Vegan Lentil Lasagne

Vegan Lentil Lasagne was a delicious dinner that my little family and I enjoyed. It’s a great dish to make in advance of any Christmas dinner plans. The bolognese sauce could be made a week in advance and stored in the freezer. Then you can make the lasagne on the day and bake it in the oven. As I have mentioned it’s a simple dish but it’s super tasty. I think it’s a brilliant alternative Christmas dinner and I hope you do too. However, wherever or who you decide to eat this dish with, as always, please enjoy.