Nut-Free Vegan Lasagne

Discover the ultimate comfort food with this Nut-Free Vegan Lasagne—an allergy-friendly twist on the classic Italian dish! This hearty recipe features layers of tender egg-free lasagne sheets, a rich tomato and lentil vegetable filling, and a creamy oat milk béchamel sauce that’s completely nut-free. Packed with nutrient-rich ingredients like baby spinach, zucchini, and mushrooms, it’s a wholesome feast that’s perfect for plant-based diets or anyone avoiding nuts. Seasoned to perfection with aromatic dried basil and oregano, every bite bursts with robust Italian flavors. Whether you’re hosting a dinner party or meal-prepping for the week, this dairy-free, nut-free lasagne makes a satisfying, family-friendly option. Serve it with a sprinkle of fresh parsley for a dish that’s as stunning as it is delicious!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 12 sheets Lasagne sheets (egg-free, no added nuts)
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Carrot, diced
• 1 medium Zucchini, diced
• 4 cups Baby spinach
• 2 cups Button mushrooms, chopped
• 28 ounces Canned crushed tomatoes
• 1.5 cups Cooked green or brown lentils (drained and rinsed if canned)
• 2 teaspoons Dried basil
• 2 teaspoons Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cups Oat milk (unsweetened, nut-free)
• 3 tablespoons All-purpose flour
• 3 tablespoons Vegan butter or margarine
• 2 tablespoons Nutritional yeast
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, carrot, zucchini, and mushrooms. Cook for another 5-7 minutes until softened.

Step 4

Add the baby spinach and cook for 2 minutes, until wilted.

Step 5

Stir in the canned crushed tomatoes, cooked lentils, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 10 minutes to allow the flavors to meld.

Step 6

While the sauce simmers, prepare the oat milk béchamel. In a medium saucepan, melt the vegan butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.

Step 7

Gradually pour in the oat milk while whisking to prevent lumps. Cook for 5-7 minutes, stirring constantly, until the sauce thickens. Stir in the nutritional yeast and a pinch of salt.

Step 8

Spread a thin layer of the lentil sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.

Step 9

Place 3-4 lasagne sheets over the sauce, making sure they don’t overlap too much. Spread a layer of lentil sauce over the sheets, followed by a drizzle of béchamel sauce.

Step 10

Repeat the layering process (lasagne sheets, lentil sauce, béchamel sauce) until all ingredients are used, finishing with a layer of béchamel on top.

Step 11

Cover the dish with foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for an additional 10-15 minutes to lightly brown the top.

Step 12

Remove the lasagne from the oven and let it rest for 10 minutes before slicing.

Step 13

Garnish with chopped fresh parsley before serving, if desired.

Nutrition Facts

Serving size	3179 grams (3179.0g)

Amount per serving	% Daily Value*
Calories	3872

Total Fat 90.20g	116%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4161mg	181%
Total Carbohydrate 644.20g	234%
Dietary Fiber 74.80g	267%
Total Sugars 85.80g
Protein 139.30g	279%

Vitamin D 311IU	1556%
Calcium 1696mg	130%
Iron 37mg	205%
Potassium 7417mg	158%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.6%

Protein: 14.1%

Carbs: 65.3%