Easy Vegan Lentil Lasagna One-Pot Recipe: Quick, Healthy, and Gluten-Free!
This easy vegan lentil lasagna is everything you love about classic lasagna—rich tomato sauce, hearty textures, and comforting flavours—but without the hassle of layering or baking! It’s made entirely in one pot, making cleanup a breeze while still delivering a satisfying, protein-packed meal. Perfect for busy weeknights or when you're craving something cozy without spending hours in the kitchen.Red lentils and kidney beans add a hearty, meaty texture while boosting the protein and fibre, making this dish as nutritious as it is delicious. Plus, it’s completely customizable! Use whatever veggies you have on hand, swap the beans, or adjust the seasoning to your taste. This recipe is also naturally gluten-free when using gluten-free lasagna noodles, but you can easily use regular pasta if preferred.Since it’s made with simple, affordable pantry staples, it’s a great budget-friendly meal that doesn’t compromise on flavour. Whether you’re meal prepping for the week or need a quick and easy dinner, this easy vegan lentil lasagna will become a go-to favourite!
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.
Notes
I think gluten-free noodles work best for this one-pot lasagna, but feel free to use other noodles. You can replace the strained tomatoes with diced tomatoes or pasta sauce. You can make this with fresh or frozen vegetables. Use whatever vegetables you have on hand and swap red kidney beans for other beans of choice. You can also make the recipe oil-free.