Looking for a quick and healthy dinner? Try this easy vegan lentil lasagna one-pot recipe! Packed with plant-based protein, fresh veggies, and gluten-free noodles, it’s perfect for busy weeknights.
Craving lasagna but short on time? This easy vegan lentil lasagna one-pot recipe is here to save the day! With just one pot and 30 minutes, you can whip up a hearty, healthy, and gluten-free meal that’s packed with plant-based protein and fresh veggies.
I have always enjoyed lasagna, but it is a long process and feels like it takes forever. I wanted to create something that was filling, versatile to keep on a budget and quick enough for a weeknight dinner.
Did you know that lentils are not only a great source of protein but also rich in iron and fiber? Whether you’re a seasoned vegan or just looking for a simple, delicious dinner, this recipe is a must-try. Let’s get cooking!
Are you craving some more italian dishes? Try our creamy delicious red lentil risotto in a rice cooker recipe. or Why not try out Easy Plant-based tomato pasta sauce recipe.
Table of Contents
Why You’ll Love This Recipe
- Ridiculously easy – No layering, no baking—just one pot and done!
- Packed with protein & nutrients – Lentils and kidney beans make this a filling, powerhouse meal.
- Budget-friendly & customizable – Uses pantry staples, and you can swap veggies based on what you have.
- Gluten-free & plant-based – Perfect for a variety of dietary needs without sacrificing flavour.
- Rich, saucy, and cozy – A hearty, comforting lasagna that’s simple to make.
Ingredients
- 2 tbsp extra virgin olive oil (or use water for oil-free)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ carrot, sliced
- ½ red pepper, diced
- ½ yellow pepper, diced
- ¼ head of broccoli, diced
- ½ cup spinach
- ¾ cup red lentils (rinsed and drained)
- ¾ cup red kidney beans (canned or cooked)
- 200 grams gluten-free lasagna noodles (or regular noodles if preferred)
- 2 ¾ cups strained tomatoes (or substitute with marinara sauce or diced tomatoes)
- 1 tbsp Italian seasoning
- ⅛ tsp dried basil (or 1 fresh basil leaf)
- ½ tsp black pepper
- Salt to taste
Instructions
- Heat olive oil in sauce pan over medium heat.
- Add garlic, onions, and stir.
- Add carrots, yellow peppers, red peppers, broccoli, kidney beans, red lentils and mix together.
- Add strained tomatoes, spices, add some noodles and water to cover the vegetables.
- Break up the noodles for easier cooking and add dditional broken noodles to the water line.
- Add spinach and cover to cook.
- Cook on medium heat for 15-25 minutes, depending on if your vegetables are fresh or frozen
- Taste, and add salt or adjust spices as needed.
Easy Vegan Lentil Lasagna One-Pot Recipe: Quick, Healthy, and Gluten-Free!
Ingredients
- 2 tbsp extra virgin olive oil I use cold pressed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 whole carrot, sliced
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1/4 head broccoli, diced
- 1/2 cup spinach
- 3/4 cup red lentils rinsed and drained
- 3/4 cup red kidney beans canned or cooked
- 200 grams gluten-free lasagna noodles
- 2 3/4 cups strained tomatoes I use Mutti
- 1 tbsp Italian seasoning
- 1/8 tsp tsp dried basil (or 1 fresh basil leaf)
- 1/2 tsp black pepper
- salt totaste
Instructions
- Heat olive oil in sauce pan over medium heat.
- Add garlic, onions, and stir.
- Add carrots, yellow peppers, red peppers, broccoli, kidney beans, red lentils and mix together.
- Add strained tomatoes, spices, add some noodles and water to cover the vegetables.
- Break up the noodles for easier cooking and add dditional broken noodles to the water line.
- Add spinach and cover to cook.
- Cook on medium heat for 15-25 minutes, depending on if your vegetables are fresh or frozen
- Taste, and add salt or adjust spices as needed.
Video
Notes
Tips for Customizing Your Vegan Lentil Lasagna
- Switch up the beans – Swap kidney beans for chickpeas, black beans, or white beans for a different texture and flavour.
- Adjust the sauce – Use diced tomatoes for a chunkier texture or pasta sauce for extra seasoning and richness.
- Boost the veggies – Add mushrooms, zucchini, or eggplant for more texture and nutrients. Frozen veggies work too!
- Spice it up – Add red pepper flakes, smoked paprika, or a dash of chili powder for extra heat and depth.
- Go oil-free – Skip the oil and sauté veggies with a splash of water or broth instead.
Why It’s Perfect for Meal Prep
- Stays Fresh for Days
This lasagna holds up beautifully in the fridge for up to 4 days, so you can make it ahead and enjoy it throughout the week without losing flavor or texture. - Freezer-Friendly
Portion it out and freeze for up to 3 months—just reheat for a quick, healthy meal whenever you need it. - One-Pot Convenience
Made in a single pot, this recipe is easy to whip up in large batches, saving you time and effort during busy weeks. - Balanced and Nutritious
Packed with plant-based protein, fiber, and veggies, it’s a complete meal that keeps you full and energized. - Easy to Customize
Swap in your favorite veggies or beans to keep things interesting, ensuring you never get bored with your meal prep.
Frequently Asked Questions (FAQ)
Can I use regular lasagna noodles instead of gluten-free?
Yes, you can use regular lasagna noodles if you don’t need a gluten-free option. Just adjust the cooking time as needed, as regular noodles may cook faster than gluten-free ones.
Can I make this recipe oil-free?
Absolutely! Simply replace the olive oil with water or vegetable broth for sautéing the veggies. The dish will still be flavorful and delicious.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Can I use different vegetables?
Yes, this recipe is highly customizable! Feel free to swap in veggies like zucchini, mushrooms, kale, or any others you have on hand.
What can I use instead of lentils?
If you don’t have lentils, you can substitute them with chickpeas, black beans, or even tofu crumbles for a similar protein-packed alternative.
2 responses to “Easy Vegan Lentil Lasagna One-Pot Recipe: Quick, Healthy, and Gluten-Free!”
[…] Easy Vegan Lentil Lasagna One-Pot Recipe: Quick, Healthy, and Gluten-Free! March 22, 2025 […]
[…] Easy Vegan Lentil Lasagna One-Pot Recipe: Quick, Healthy, and Gluten-Free! […]