Meatless lentil bolognese lasagna (starters)

Lasagna is a whole world. One of those dishes that are used for Christmas, for any meal and that serve perfectly as recipes for use. Almost anything you put in a lasagna is going to be delicious. So if you like lasagna, but you have no idea how to cook, this is your best option. A meatless lasagna, with a trompe l’oeil reminiscent of Bolognese, made from lentils. The good thing about this recipe is that, in addition to being very easy, you can find all the main ingredients in a supermarket. It is also rich in vegetable protein thanks to legumes 🙂

The only exception is that, on top of the lasagna, I have used vegan cheese (violife brand, you can find it in consumer supermarkets and others) to make the recipe simpler and give it a different finish. If you don’t have vegan cheese on hand, you can also make homemade vegan bechamel< /a> and put it on top.


7-10 sheets of lasagna, depending on the mold

400gr of cooked lentils

1 onion

4 mushrooms

250ml of tomato sauce

1 natural tomato

Olive oil

Optional: Sliced and/or grated vegan cheese



Black pepper



Step by step

  1. Chop the onion, slice the mushrooms and place it in a pan with a drizzle of olive oil, a pinch of oregano , black pepper and salt.
  2. Slowly sauté it, and meanwhile, cook/soak the lasagna sheets in hot water. It will depend on the brand, so you just have to follow the instructions on the packaging.
  3. When the sautéed pan is tender, add natural tomato cubes and continue sautéing for 5 minutes.
  4. Later, we add the 400g of cooked lentils.
    We sauté the inside of our meatless lasagna, with bolognese lentils

    We sauté the inside of our meatless lasagna, with lentil bolognese

  5. Next, add the 250 ml of tomato sauce, another pinch of oregano and black pepper.
  6. Sauté for  5 more minutes.
  7. Now, with the plates already cooked, grease the entire mold with olive oil and place a base of plates.
  8. Cover with filling, place plates on top and repeat until finishing with all the filling and the plates.
  9. Optionally, on top of the last plate, we place generous vegan cheese.
  10. Regardless of whether you have placed vegan cheese or not, now, we grease the last plate with another splash of olive oil (so that it does not dry out in the oven).
  11. We bake until the cheese melts and/or the plates are very lightly browned, at 180º lit from above and below .
  12. And ready to eat!

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