Meaty Vegan Lasagna

Hearty, layered, and full of rich, comforting flavor

Serves: 6 | Time: 1 hour

You’ll need
• 1 tbsp olive oil
• ½ red onion, finely diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• ⅓ cup tomato paste
• ½ cup textured vegetable protein (TVP)
• 1 cup vegetable broth
• 1 can (15 oz) lentils, drained and rinsed
• ¼ cup red wine (optional)
• 2 tbsp balsamic vinegar
• ½ tsp salt
• Black pepper and chili flakes to taste
• 1 handful fresh basil

For the creamy layer
• 1 cup cauliflower florets
• ½ cup cashews
• ½ cup unsweetened plant-based milk
• 3 tbsp nutritional yeast
• ¼ cup flour
• ½ tsp salt

Other ingredients
• 1–2 cups mushrooms, sliced
• 9–12 lasagna sheets (vegan)
• 1 cup dairy-free shredded cheese
• Fresh basil

Optional add-ins
• spinach
• zucchini slices
• vegan ricotta
• extra herbs

Let’s Make It

1. Preheat oven to 375°F.

2. Soak TVP in warm vegetable broth for about 5 minutes.

3. Heat olive oil in a large pan. Add onion and garlic, cook until soft.

4. Stir in tomatoes, tomato paste, soaked TVP, lentils, red wine, balsamic vinegar, and seasonings. Simmer for 10–15 minutes until thick and rich.

5. Meanwhile, boil cauliflower and cashews until soft, then blend with plant milk, nutritional yeast, flour, and salt until smooth and creamy.

6. In a baking dish, layer: lasagna sheets → meaty sauce → basil → sheets → creamy sauce → mushrooms. Repeat layers.

7. Finish with a final layer of creamy sauce and dairy-free cheese.

8. Cover and bake for 25 minutes. Uncover and bake another 10–15 minutes until golden.

9. Let rest before slicing.

Serve It With
A simple green salad, garlic bread, or roasted vegetables

Pro Tip
Let it sit for at least 10–15 minutes before cutting. That’s what helps the layers hold and gives you that perfect slice.