Vegan black bean and lentil lasagne

Vegan Black Bean and Lentil Lasagne

Black Bean and Lentil Lasagne

This is a lovely black bean and lentil lasagne dish and one that does not leave you feeling bloated unlike traditional lasagne which is made using lasagne sheets made of wheat.  Also, this recipe high in protein due to the black beans and lentils so sure to leave you satisfied.

This recipe serves 4 people


  • 1/2 butternut squash
  • 2 white onions, finely diced
  • 4 cloves garlic, finely chopped
  • 4 carrots, finely diced
  • 2 parsnips, finely diced
  • 1 tin cooked black beans, rinsed
  • 1 tin cooked green lentils, rinsed
  • 2 sticks celery, finely diced
  • 2 cups cashew nuts, soaked for at least 2 hours and drained
  • 1 tin cooked tomatoes
  • 2 tablespoons vegan Worcester sauce
  • 4 tablespoons vegan red wine
  • 100ml almond milk
  • 5 tablespoons nutritional yeast
  • 300ml vegetable stock
  • Salt and pepper to taste


  1. First, prepare your lasagne sheets using the butternut squash by using a mandolin to finely slice into sheets (you need enough for 3 layers
  2. Heat the stock in a large pan and sauté the onions, celery garlic until soft (circa 8 minutes)
  3. Add the carrots and parsnips, cover the pan for 5 minus until the  carrots are soft
  4. Now add the tomatoes, worcester sauce, red wine, beans and lentils and stir everything in well.
  5. Bring the mixture to the boil so the alcohol burns off then let simmer gently until there is no visible fluid.  Add salt and pepper to taste
  6. Preheat your oven to 170 degrees fan / 190.
  7. In a blender, add your cashews, almond milk and nutritional yeast and blend until smooth (you’ll need to scrape it off the sides of the blender in between blending).  Add more almond milk to achieve your desired consistency (you’re looking for a béchamel sauce consistency).
  8. Now, place a thin layer your bean mixture into a suitable lasagne oven dish and then lay the butternut squash sheets over the top and repeat 3 times.
  9. Then, add your nut cheese topping ensuring a smooth layer across the top
  10. You can add some grated vegan cheese on top if you wish
  11. Bake in a preheated oven for 30 minutes
  12. Serve with your favourite seasonal vegetables

This dish is great to make in advance and place in the fridge overnight before cooking.  The same can be said for my pie recipes too.  However, cooking times will need to be increased to compensate.



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