Red Lentil and Roasted Red Pepper Lasagna

Name: Red Lentil and Roasted Red Pepper Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) red lentils, uncooked; 3½ cups (840 ml) vegetable broth; 1½ cups (280 g) roasted red peppers, jarred or freshly roasted, drained and patted dry; 1 whole (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 2 tablespoons (30 ml) olive oil; 1½ teaspoons (4 g) dried oregano; 1 teaspoon (1 g) dried thyme; to taste sea salt; to taste freshly ground black pepper; 1 cup (140 g) raw cashews, unsalted, soaked in hot water for 15 minutes, then drained; 1½ cups (360 ml) unsweetened plant milk (almond or soy); 3 tablespoons (24 g) nutritional yeast; 1½ tablespoons (22 ml) fresh lemon juice; ½ teaspoon (1½ g) garlic powder; to taste sea salt; to taste white pepper; 12 sheets (300 g) lasagna sheets (dried or no-boil); ¼ cup (10 g) fresh basil leaves, roughly torn (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-rich vegan lasagna layered with a creamy red lentil and roasted red pepper sauce, finished with a light cashew béchamel. The earthy lentils and sweet peppers create a satisfying main course that's both nourishing and elegant.

Prep: 25 min
Cook: 55 min
Wait: 20 min
Total: 1 hr 40 min
Makes: 1 lasagna (6 servings)

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Ingredients

6 servings

For the lentil-pepper filling
1½ cups (300 g) red lentils, uncooked
3½ cups (840 ml) vegetable broth
1½ cups (280 g) roasted red peppers, jarred or freshly roasted, drained and patted dry
1 whole (150 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
2 tablespoons (30 ml) olive oil
1½ teaspoons (4 g) dried oregano
1 teaspoon (1 g) dried thyme
to taste sea salt
to taste freshly ground black pepper
For the cashew béchamel
1 cup (140 g) raw cashews, unsalted, soaked in hot water for 15 minutes, then drained
1½ cups (360 ml) unsweetened plant milk (almond or soy)
3 tablespoons (24 g) nutritional yeast
1½ tablespoons (22 ml) fresh lemon juice
½ teaspoon (1.5 g) garlic powder
to taste sea salt
to taste white pepper
12 sheets (300 g) lasagna sheets (dried or no-boil)
¼ cup (10 g) fresh basil leaves, roughly torn (optional)

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large saucepan
Small blender or food processor
Colander
Measuring cups and spoons
Wooden spoon

Steps

Before you start

Preheat oven to 400°F (200°C) and position a rack in the middle
Have roasted red peppers ready (jarred is fine; drain and pat dry)
Soak cashews for the béchamel in hot water for at least 15 minutes
Measure out all ingredients before you begin

1
Cook the lentils
- In a large saucepan, bring the vegetable broth to a boil.
- Add the red lentils, stir well, and reduce heat to medium.
- Simmer uncovered for 15–18 minutes, stirring occasionally, until the lentils are soft and break apart easily but still hold their shape.
- They should absorb most of the broth; if they're too wet, simmer a few minutes longer.
- If they're too dry, add a splash of water.
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Ready when: Lentils are very soft and have absorbed most of the liquid
Tip: Red lentils cook quickly and can turn mushy; stir occasionally to prevent sticking on the bottom.
2
Prepare the filling base
- While the lentils cook, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is soft and garlic is fragrant
Tip: Don't brown the garlic; it can become bitter. Keep the heat at medium.
3
Combine lentils and peppers
- Pour the cooked lentils into the skillet with the onion mixture.
- Roughly chop or tear the roasted red peppers into large pieces and add them to the pan.
- Stir well to combine.
- Add the dried oregano, dried thyme, and season generously with sea salt and black pepper.
- Taste and adjust seasoning as needed.
- The filling should be thick but spreadable, with a vibrant orange-red color.
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Ready when: Lentils and peppers are well mixed and filling is thick
Tip: If the filling is too thin, let it simmer for 2–3 minutes to reduce excess moisture; too much liquid will make the lasagna soggy.
4
Blend the cashew béchamel
- In a blender or food processor, combine the drained soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, and a pinch each of sea salt and white pepper.
- Blend on high for 2–3 minutes until completely smooth and creamy, scraping down the sides as needed.
- The sauce should be pourable but thick enough to coat the back of a spoon.
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Ready when: Sauce is completely smooth and creamy with no visible cashew pieces
Tip: A hot soak softens cashews without cooking them; this helps the blender achieve a silky texture. Taste and adjust salt and lemon juice to balance the flavors.
5
Prepare the baking dishOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Lightly oil or spray a 9×13-inch (23×33 cm) baking dish.
- Spread a thin layer of the lentil-pepper filling on the bottom (about 1 cup), just enough to cover the base.
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Ready when: Baking dish is oiled and bottom layer of filling is in place
Tip: A thin base layer prevents the pasta from sticking to the dish and helps distribute the filling evenly.
6
Layer the lasagna
- Arrange 3 lasagna sheets in a single layer over the filling (they may overlap slightly).
- Spread one-third of the remaining lentil-pepper filling over the sheets.
- Drizzle about one-third of the cashew béchamel over the filling and spread gently with a spatula or the back of a spoon.
- Repeat this layering two more times: sheets, filling, béchamel.
- After the third set of sheets, top with the remaining béchamel, spreading it evenly to cover all the pasta.
- This creates 4 layers of pasta and 3 layers of filling.
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Ready when: All layers are assembled with béchamel covering the top
Tip: Spread the béchamel gently to avoid breaking the delicate pasta sheets. If using dried lasagna sheets, they'll soften as the lasagna bakes; no need to pre-boil them.
7
Bake the lasagnaOven 400°F / 205°C
- Cover the baking dish with parchment paper or foil (parchment prevents sticking better).
- Bake at 400°F (200°C) for 30 minutes covered.
- Remove the parchment or foil and continue baking for 10–15 minutes until the top is lightly golden and the edges are bubbling.
- The cashew béchamel should set slightly but still look creamy, and you should see steam rising from the edges.
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Ready when: Top is lightly golden and edges are bubbling; sauce is creamy and set
Tip: Covering the lasagna prevents the top from browning too quickly before the filling heats through. If the top begins to brown before 40 minutes of total baking, cover it again.
8
Rest and serve
- Remove the lasagna from the oven and let it rest for 10 minutes at room temperature.
- This allows the layers to set slightly, making them easier to cut and serve without sliding apart.
- Cut into 6 portions and transfer to plates.
- Garnish with fresh torn basil if desired.
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Ready when: Lasagna is set enough to cut cleanly without the layers sliding
Tip: Resting is essential; cutting too soon will result in a messy, loose slice. Use a sharp knife dipped in hot water for the cleanest cuts.

Good to know

Tips

For extra richness and depth, add 1–2 tablespoons of balsamic vinegar to the lentil-pepper filling. It rounds out the sweetness of the peppers.
If you can't find unsalted raw cashews, roasted salted ones work too; reduce the added salt in the béchamel.
Nutritional yeast adds a savory, cheesy flavor without dairy. It's essential for this recipe, but if unavailable, increase the lemon juice to 2 tablespoons and add an extra pinch of garlic powder.
Make this lasagna more protein-rich by stirring 1 cup of cooked chickpeas or diced firm tofu into the lentil-pepper filling before layering.

Make ahead

Assemble the lasagna up to 8 hours ahead; cover and refrigerate. Bake directly from the fridge, adding 10–15 minutes to the total bake time. You can also prepare the lentil-pepper filling and béchamel separately 1 day ahead and store in airtight containers.

Storage & reheating

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave (1–2 minutes at high) or cover and warm in a 350°F (175°C) oven for 12–15 minutes until heated through. Freeze portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.

Substitutions

raw cashews, unsalted → blanched almonds or raw sunflower seeds. Both create a creamy béchamel with a slightly different flavor. Use the same amount and soak the same way. Sunflower seeds may require an extra tablespoon of plant milk for smoothness.
roasted red peppers, jarred or freshly roasted → roasted red and yellow bell peppers mixed, or jarred marinated peppers. Fresh roasted peppers work beautifully too. If using marinated peppers, rinse and pat dry to remove excess oil and vinegar.
red lentils, uncooked → brown or green lentils. Brown and green lentils hold their shape better but take longer to cook (25–30 minutes). They create a firmer texture and earthier flavor.
unsweetened plant milk (almond or soy) → oat milk or cashew milk. Oat milk adds slight creaminess; cashew milk is richer. Both work well. Avoid coconut milk as it can overpower the delicate pepper flavor.