Serves 4


Bolognese Sauce

  • 1 stalk of celery thinely chopped in the food processor
  • 3 carrots peeled and thinely chopped in the food processor
  • 1 big white onion cubed
  • 3 cloves of garlic minced
  • 200 g lentils
  • 150 ml dry white wine or vegetable broth
  • 500 ml strained tomatoes
  • 250 ml water
  • 2 tsp. vegetable broth powder or 1 vegetable bouillon cube
  • 1 sprig of rosemary thinely chopped
  • 2 bay leaves
  • 1 tbsp. dried oregano
  • 1/4 - 1/2 tsp. smoked paprika (depends on how "smoky" you want your sauce to be)
  • 1 handful fresh basil leaves
  • 1 handful fresh parsley chopped
  • Salt and pepper to taste
  • Olive oil

Bechamel Sauce

  • 4 heaped tbsp. vegan margarine
  • 4 tbsp. flour
  • 400 ml cold oat milk
  • 1/4 tsp. nutmeg
  • Salt and pepper to taste


  • ca 300g (dry) lasagna sheets
  • A casserole dish ca 22x28cm big


Bolognese Sauce

  1. For the bolognese sauce heat 3 tbsp. olive oil in a big pot over medium-high heat
  2. Add celery, carrots and onion and fry them for about 3-4 minutes
  3. Then, add another tablespoon of olive oil, garlic and lentils and cook everything for 3 minutes
  4. Stir well and deglaze pot with white wine

  5. Let that cook for about 2-3 minutes or until the wine has almost reduced

  6. Then, add strained tomatoes, water, vegetable broth powder (or the cube), rosemary, bay leaves, oregano and smoked paprika
  7. Stir well, reduce heat to low and cover pot with a lid
  8. Let everything simmer for about 20 minutes, stirring occasionally

  9. Add basil leaves and chopped parsley and add more salt or pepper if needed
  10. Turn off the heat

Bechamel Sauce

  1. For the bechamel sauce, melt margarine in a saucepan over medium-low heat

  2. Once melted, add flour and whisk everything together
  3. Gradually add the milk, while stirring constantly with a whisk until everything is well combined

  4. Bring sauce to a boil, then remove the saucepan from the heat, add nutmeg and a pinch of salt and pepper


  1. Preheat your oven to 200°C
  2. Add a bit of the bolognese sauce to the bottom of your casserole dish and spread evenly
  3. Then start to layer your lasagna: lasagna sheets, bolognese sauce, lasagna sheets, bolognese sauce, lasagna sheets etc until there are no sheets left
  4. Add the rest of your bolognese sauce on top of your last lasagna sheets and then finish everything with the bechamel sauce
  5. Bake the lasagna in the oven for about 35-40 minutes or until the top is lightly brown and crispy and the sheets are soft

  6. Let the lasagna cool down for a few minutes before eating it
  7. ENJOY!

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