Vegan lentil lasagne

Vegan lentil lasagne

Total: 1 hr 40 min. | Active: 1 hr
vegan, lactose-free
Nutritional value / person: 626 kcal
, Fat: 15 g
, Carbohydrate: 87 g
, Protein: 27 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 onion
2 garlic cloves
1 carrot
200 g celeriac
25 g dried porcini mushrooms

Lentil sauce

1 tbsp olive oil
200 g green lentils
1 bay leaf
700 g puréed tomatoes
4 dl water
1 ½ tsp salt
a little pepper

Béchamel sauce

3 tbsp olive oil
4 tbsp white flour
7 dl oat drink
¼ tsp nutmeg
¾ tsp salt
a little pepper


12 green lasagne sheets
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One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Peel and finely chop the onion and garlic. Peel and dice the carrots and celeriac. Soak the porcini mushrooms in water for approx. 5 mins., then drain and roughly chop.

Lentil sauce

Heat the oil in a pan. Sauté the onion, garlic, carrots and celeriac for approx. 5 mins. Add the lentils, mushrooms and bay leaf, cook briefly. Pour in the tomatoes and water, bring to the boil, reduce the heat, cover and simmer for approx. 40 mins., season.

Béchamel sauce

Heat the oil in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour.

Pour in all of the oat milk, bring to the boil while stirring, season. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy.


Layer the béchamel sauce, lentil sauce and lasagne sheets in the prepared dish. Finish with a layer of béchamel sauce.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins. before serving.

Good to know
Tip: Garnish the lasagne with 2 tbsp of finely chopped flat-leaf parsley prior to serving.

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