Vegan Lasagna

Name: Vegan Lasagna
Prep time: 11 min
Cook time: 20 min
Total time: 31 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups green red lentils; 1 Carrots; 1 onion; 1 small zucchini; sprinking coriander; 150g spinach; 10 lasagne sheets; 35g vegan butter; 4 tablespoons flour; 300ml soya milk; 1.5 teaspoons mustard; 1 teaspoon vinegar

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegan recipe with Italian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 53 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 31 min total

1 cups Green Red Lentils
1 Carrots
1 Onion
1 small Zucchini
sprinking Coriander
150g Spinach
10 Lasagne Sheets
35g Vegan Butter
4 tablespoons Flour
300ml Soya Milk
1.5 teaspoons Mustard
1 teaspoon Vinegar

Step-by-step instructions

1) Preheat oven to 180 degrees celcius.
2) Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.
3) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
4) Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
5) To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish.
6) Bake in the preheated oven for about 25 minutes.

Why this works on a weeknight

Vegan Lasagna lands at about 31 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our One-Pan Pasta collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Vegan Lasagna actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍝 One-Pan Pasta Vegan Italian Vegan Pasta