Vegan Lasagna

This plant-based lasagna recipe is not only delicious but also healthy and easy to make! Made with Satvik Foods Red Lentil Dhal, fresh spinach leaves, and sliced mushrooms, this lasagna is a flavourful and protein-packed dish that is perfect for a cozy night in or a family gathering. The lentil mixture is layered with lasagna noodles, marinara sauce, a creamy béchamel and vegan cheese for a hearty and satisfying meal that is sure to impress. Plus, it's a great way to incorporate more plant-based protein into your diet without sacrificing taste. Give this recipe a try and enjoy a comforting and nutritious meal that everyone will love

Delicious Satvik Foods vegan lasagna

delicious plant-based lasagna recipe that features Satvik Foods Red Lentil Dhal:


  • 1 pack Satvik Foods Red Lentil Dhal
  • 3 Tbsp tomato paste
  • 1 box lasagna sheets
  • 2 cups fresh spinach leaves
  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 jar passata sauce
  • 1/2 cup vegan mozzarella cheese, shredded
  • 1/4 cup vegan parmesan cheese, grated
  • Salt and pepper to taste
  • Olive oil for sautéing

For the vegan béchamel sauce:

  • 3 tablespoons vegan butter
  • 3 tablespoons all-purpose flour
  • 3 tablespoons of nutritional yeast
  • 2 cups unsweetened plant-based milk (such as almond milk or soy milk)
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste



  1. Preheat your oven to 200°C.
  2. Cook the lasagna sheets according to the instructions on the package. Once cooked, rinse with cold water and set aside.
  3. In a large pan, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 3-4 minutes.
  4. Add the sliced mushrooms and continue to sauté for another 2-3 minutes.
  5. Add pack Satvik Foods Red Lentil Dhal and spinach leaves to the pan and stir well to combine.
  6. Pour the passata sauce, tomato paste and 2 cups of water over the lentil mixture and stir again. Reduce to simmer for 10 minutes until the liquid is absorbed.
  7. To make the vegan béchamel sauce, melt the vegan butter in a medium saucepan over medium heat.
  8. Add the flour and nutritional yeast to the melted butter and whisk until it forms a paste.
  9. Slowly pour in the plant-based milk, whisking constantly to avoid lumps.
  10. Continue whisking until the mixture thickens and comes to a simmer, about 5-7 minutes.
  11. Add the ground nutmeg, salt, and pepper, and whisk to combine.
  12. In a 9x13 inch baking dish, spoon a layer of the lentil mixture over the bottom of the dish.
  13. Add a layer of lasagna sheets on top of the lentil mixture, then a layer of béchamel, repeat the until you have used up all the ingredients.
  14. Top the lasagna with the shredded vegan mozzarella cheese and grated vegan parmesan cheese.
  15. Cover the dish with aluminum foil and bake for 25-30 minutes.
  16. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  17. Let the lasagna cool for a few minutes before slicing and serving.


    Enjoy your delicious and healthy plant-based lasagna featuring Satvik Foods Red Lentil Dhal

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