Vegan Lentil & Seaweed Lasagna Recipe

Lentil & Seaweed Vegan Lasagna Recipe

This Vegan Lentil & Seaweed Lasagna Recipe is the perfect meal to keep you warm on a cold snappy day, or if you're in the mood for a lighter version then the traditional meat lasagna.

Lasagna is the ultimate comfort food for me, but it can be hard finding tasty lasagna recipes that are dairy-free.

In this vegan lasagna recipe, I have made some walnut milk to use in place of the regular béchamel sauce. It works really well and adds to the overall amazing taste of this lasagna recipe.


Lentils are a great replacement for meat. They are quick and easy to prepare. I used dried lentils in this vegan lasagna recipe, but they don't need to be soaked before cooking (unless you want to), just washed.

They absorb flavours from other foods and seasonings well. Lentils also contain minerals, iron, B-vitamins, protein and tons of fibre to keep you full, energised and carb craving-free.

Kombu seaweed

I highly recommend including seaweed in your diet. There's several dried varieties of seaweed. I've used Kombu seaweed in this lasagna recipe which is an edible kelp that's quick and easy to prepare. It's also quite strong in texture, which means it works well as additional lasagna sheets in this dish.

Kombu is the ideal meal partner for lentils. It contains certain amino acids that help to break down the heavy starches found in foods like legumes. This allows for much easier digestion. If you struggle to digest lentils then try incorporating kombu seaweed in your meal.

Not only does Kombu seaweed contain iodine, but it has the highest amount of iodine of all the seaweeds, making it one of the most iodine-rich foods in the world.

Iodine is important for healthy hormone production and a properly functioning thyroid. In fact, kombu seaweed is a superfood that's packed with healthy benefits.


I used Biona Organic Spelt Pasta Semi-Wholegrain Lasagna sheets in this recipe.

Spelt is one of the oldest cultivated grains. Although not gluten free, spelt can be tolerated by some people with wheat allergies.

If you have issues with any gluten-containing foods though I recommend using a healthy, gluten free alternative or just use the seaweed pieces as a replacement for lasagna sheets.

Vegan Lentil & Seaweed Lasagna Recipe

ServesReady in: 60 Minutes


  • 1 large red onion (peeled and chopped)
  • 3 garlic cloves (peeled and crushed)
  • 1 tablespoon avocado oil
  • 300g green lentils (washed)
  • 1 400g tin peeled tomatoes
  • 1 tablespoon tomato puree
  • 9 sheets spelt lasagna
  • 9 pieces dried Kombu seaweed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 500g walnuts
  • 500 ml filtered water
  • Fresh ground black pepper & Himalayan salt


To make the walnut milk:

  1. Soak the walnuts in a bowl with the filtered / purified water for a couple of hours at least
  2. Blend the soaked walnuts and 500ml of filtered water in a blender

To make the lasagna:

  1. Bring the lentils to boil in a saucepan and simmer for about 25 minutes.
  2. Heat the avocado oil in a large non-stick saucepan and saute the onion and garlic for about 5 minutes until slightly soft
  3. Soak the kombu seaweed in a bowl with a small amount of filtered water for about 20 minutes (just enough to bring it to life), then add the soaking water to the lentil mix to get all the minerals.
  4. Drain the cooked lentils and add these to the onion and garlic with tomato puree, tinned tomatoes, basil, oregano and other seasoning. Mix well and cook for 5 minutes.
  5. Lay half of the lasagna sheets in the bottom of your lasagna dish.
  6. Next add half the lentil mix and 6 pieces of kombu seaweed across the top, followed by half the walnut milk.
  7. Place another layer of lasagna sheets and lentil mix followed by 3 pieces of kombu on top of the walnut milk
  8. To finish, cover the top with the rest of the walnut milk and some sprinkling of dried basil and oregano. If you want to use fresh basil place this on the top once the lasagna is cooked.
  9. Cook the lasagna on 180C for 45 minutes or until bubbling and brown on the top
  10. Sprinkle some basil (dried or fresh) over the top
  11. Serve with a simple green salad or steamed green veggies

This lasagna can also be frozen.

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