Vegan Courgette Lasagne with Lentils & Mushrooms
A lighter take on a classic favourite!
This courgette lasagne is fresh, flavour-packed, and perfect for late summer. Layers of tender courgette, a rich lentil-mushroom sauce, and creamy bechamel make it hearty yet wholesome.
It’s oil-free, gluten-free, and dairy-free—comforting without the heaviness!
Prep
15 mins
Cook
60 mins
Total
1:15 h
Serves
4-6 ppl
Ingredients:
- 2 Courgettes (Zucchini) finely sliced
- 1 large Onion (finely diced)
- 4 fat Garlic cloves (finely diced)
- 2 sprigs of fresh Rosemary diced
- 10-15 sprigs of fresh Thyme
- 2 Tbsp of concentrated Tomato purée
- 1 cup of dry Red Wine
- 400 gr of Shiitake or brown Mushrooms
- 1 Kg of Tomatoes or 2x400ml cans of Tomatoes
- 1 cup of red Lentils
- 1 Tbsp of white Miso paste
- 2 cups of vegan Stock or Water
- 2 Tbsp of Soy Sauce or Tamari
- Freshly crack Black Pepper
- 1 tsp of Chilli flakes (optional)
- 3 Bay Leaves
Bechamel:
- 2 cups of Cashews – soaked overnight
- 2 Garlic cloves
- 2 Tbsp of white Miso paste
- 3 Tbsp of Nutritional Yeast
- 1 small Lemon (juice)
- 2 cups of water
- 1/2 tsp of white Pepper
- 2 Tbsp of Tapioca starch
- 1 tsp of freshly grated Nutmeg
Breadcrumb mix:
- 6 Tbsp of Panko Breadcrumbs
- 2 Tbsp of Nutritional Yeast
- 1 tsp of fresh thyme leaves
- 1 tsp of chopped fresh Rosemary
About this recipe:
Lasagne is pure comfort food in our house—especially for my husband, who could eat it every day!
This version is a lighter, plant-based twist on the classic, using thinly sliced courgettes instead of pasta for a fresh, gluten-free alternative. With summer courgettes and ripe tomatoes still in season, it’s the perfect way to enjoy late-summer flavours in a nourishing way.
Here’s why this recipe works:
Light but satisfying: Courgette ribbons replace traditional pasta, making the dish lighter while still feeling hearty.
Hearty lentil & mushroom filling: Packed with plant-based protein and fibre, plus deep umami flavour from the mushrooms.
Oil-free vegan béchamel: Creamy, cheesy (without the cheese!), and made with simple wholesome ingredients.
Completely dairy-free, oil-free & gluten-free: Nourishing and inclusive, without compromising on flavour.
Great for any occasion: Ideal for a healthy weeknight dinner, meal prep, or a cosy meal on a rainy day.
This one’s on repeat in our home—and I hope it becomes a staple in yours too!
Instructions step by step:
Step 1 – Start by gently cleaning the mushrooms with a brush or paper towel. Slice them into small, bite-sized pieces (about 1×1 cm). Cut the tomatoes into 1 cm chunks and set aside.
Step 2 – Finely chop the garlic. Take the thyme sprigs and run your fingers from top to bottom to strip off the leaves. Repeat the process with the rosemary, then finely chop the rosemary leaves.
Step 3 – Heat a medium Dutch oven or soup pot over medium-high heat. Sauté the mushrooms, stirring frequently to prevent sticking, for 5-10 minutes. There’s no need to add oil; the mushrooms will release their own moisture.
Step 4 – Remove the mushrooms from the pot and set them aside. In the same pot, add the chopped onions, cover, and let them sweat for 5 minutes, stirring and scraping the bottom occasionally. Then, add the chopped garlic and herbs.
Step 5 – Stir the garlic and herbs for 2 minutes, or until fragrant. Create a space in the centre of the pan and add the tomato puree, letting it cook for 1 minute before mixing with the rest. Add the chili flakes, if using.
Step 6 – Deglaze the pan with red wine, scraping up all the flavourful bits from the bottom. Let the alcohol evaporate for 5 minutes. Then, add the chopped tomatoes, lentils, and vegan stock or water.
Step 7 – Then, add the chopped tomatoes, lentils, and vegan stock or water.
Step 8 – Add the miso paste, soy sauce, black pepper, and bay leaves. Simmer on low heat with the lid on for 15 minutes, stirring occasionally.
Step 9 – After 10 minutes, add the reserved mushrooms and stir well. If there’s still too much liquid, simmer uncovered until the mixture thickens, aiming for a drier consistency.
Step 10 – While you wait for the lentils to cook, slice the courgettes very thinly longwise. I’m using a mandolin but you can also use a knife.
Step 11 – Add all (except the Tapioca starch) the Bechamel ingredients in a high speed blender. Blend until smooth and silky.
Step 12 – Poor the Bechamel mixture in a sauce pan, with the Tapioca starch. Use a balloon whisker to mix it well and constantly until it start to go thicker on a low heat. Grate some Nutmeg and keep mixing until thick but still pourable.
Step 13 – Preheat the oven to 180°C (355°F) for fan or 200°C (390°F) for conventional. Assemble the lasagne by spreading a thin layer of the lentil, mushroom, and tomato sauce on the bottom, followed by a layer of courgette strips. Repeat until the lentil mixture is used up—I typically manage 4 layers of courgette.
Step 14 – Poor the Bechamel sauce in the top, spreading it evenly.
Step 15 – Sprinkle the breadcrumb and herb mix on top. Bake for 30-35 minutes, or until golden. Let it rest and cool for 10-15 minutes before slicing. Don’t rush it, it really needs to set.
About these Ingredients:
Tomatoes: Fresh, ripe tomatoes are my go-to in summer, but I use two tins of high-quality organic ones the rest of the year. They’re packed with vitamin C, potassium, folate, and vitamin K—delicious and nutritious!
Soya sauce or Tamari: Adds a savoury depth of flavour and is the main source of saltiness and umami. For a gluten-free option, use Tamari.
Miso Paste: Like soya sauce, miso adds umami, saltiness, and a touch of sweetness from fermentation. It’s healthier than salt and great for gut health.
Vegetable Stock: Homemade is best, but if you don’t have any, opt for a good quality stock, or simply use filtered water.
Shiitake or Brown Mushrooms: Any mushrooms work well in this recipe, but shiitake adds a meatier, deeper flavour. You can’t go wrong with mushrooms—they’re fat-free, low-sodium, low-calorie, cholesterol-free, and packed with fibre, vitamins, and minerals.
Courgette: I’m using the last of the courgettes, which I love in this dish. I slice them thinly with a mandolin, but a knife works too. Since courgettes are a bit watery, I make the lentil, mushroom, and tomato filling drier to balance it out. You can also substitute with pasta sheets.
Nutritional Yeast: Adds a cheesy, nutty, savoury, and umami flavour. It’s nutrient-rich, full of protein, vitamins, minerals, and antioxidants.
Red Lentils: These add great texture and are packed with protein. You can substitute other lentils, but they’ll need to be pre-cooked according to their instructions. With over 25% protein, lentils are an excellent meat alternative, rich in iron, B vitamins, magnesium, zinc, and potassium.
Cashews: Soak them overnight in cold water, or for 30 minutes in boiling water if using a high-speed blender. Cashews make the béchamel sauce incredibly creamy with a mild, nutty flavour that’s perfect for this dish.
Rosemary & Thyme: The stars of this recipe. I use fresh, but dried herbs work too, though the flavour will differ slightly.
Vegan Courgette Lasagne with Lentils & Mushrooms - Oil Free
Equipment
- 1 High speed blender
- 1 32cm X 23cm rectangular oven dish
- 1 Mandolin optional
Ingredients
Tomato, Mushroom e Lentil sauce:
- 1 large Onion finely diced
- 4 fat Garlic cloves finely diced
- 2 sprigs of fresh Rosemary diced
- 10-15 sprigs of fresh Thyme
- 2 Tbsp of concentrated Tomato puree
- 1 cup of dry Red Wine
- 400 gr of Shiitake or brown Mushrooms
- 1 Kg of Tomatoes or 2x400ml cans of Tomatoes
- 1 cup of red Lentils
- 1 Tbsp of white Miso paste
- 2 cups of vegan Stock or Water
- 2 Tbsp of Soy Sauce or Tamari
- Freshly crack Black Pepper
- 1 tsp of Chilli flakes optional
- 3 Bay Leaves
Bechamel sauce:
- 2 cups of Cashews - soaked overnight
- 2 Garlic cloves
- 2 Tbsp of white Miso paste
- 3 Tbsp of Nutritional Yeast
- 1 Lemon juice
- 2 cups of water
- 1/2 tsp of white Pepper
- 2 Tbsp of Tapioca starch
- 1 tsp of Nutmeg
Breadcrumb mix:
- 6 Tbsp Panko Breadcrumbs
- 1 tsp of Thyme leaves
- 1 tsp of thinly chopped Rosemary
- 2 Tbsp of Nutritional Yeast
Instructions
- Start by gently cleaning the mushrooms with a brush or paper towel. Slice them into small, bite-sized pieces (about 1x1 cm). Cut the tomatoes into 1 cm chunks and set aside.
- Finely chop the garlic. Take the thyme sprigs and run your fingers from top to bottom to strip off the leaves. Repeat the process with the rosemary, then finely chop the rosemary leaves.
- Heat a medium Dutch oven or soup pot over medium-high heat. Sauté the mushrooms, stirring frequently to prevent sticking, for 5-10 minutes. There's no need to add oil; the mushrooms will release their own moisture.
- Remove the mushrooms from the pot and set them aside. In the same pot, add the chopped onions, cover, and let them sweat for 5 minutes, stirring and scraping the bottom occasionally. Then, add the chopped garlic and herbs.
- Stir the garlic and herbs for 2 minutes, or until fragrant. Create a space in the centre of the pan and add the tomato puree, letting it cook for 1 minute before mixing with the rest. Add the chili flakes, if using.
- Deglaze the pan with red wine, scraping up all the flavourful bits from the bottom. Let the alcohol evaporate for 5 minutes. Then, add the chopped tomatoes, lentils, and vegan stock or water.
- Then, add the chopped tomatoes, lentils, and vegan stock or water.
- Add the miso paste, soy sauce, black pepper, and bay leaves. Simmer on low heat with the lid on for 15 minutes, stirring occasionally.
- After 10 minutes, add the reserved mushrooms and stir well. If there's still too much liquid, simmer uncovered until the mixture thickens, aiming for a drier consistency.
- While you wait for the lentils to cook, slice the courgettes very thinly longwise. I'm using a mandolin but you can also use a knife.
- Add all (except the Tapioca starch) the Bechamel ingredients in a high speed blender. Blend until smooth and silky.
- Poor the Bechamel mixture in a sauce pan, with the Tapioca starch. Use a balloon whisker to mix it well and constantly until it start to go thicker on a low heat. Grate some Nutmeg and keep mixing until thick but still pourable.
- Preheat the oven to 180°C (355°F) for fan or 200°C (390°F) for conventional. Assemble the lasagne by spreading a thin layer of the lentil, mushroom, and tomato sauce on the bottom, followed by a layer of courgette strips. Repeat until the lentil mixture is used up—I typically manage 4 layers of courgette.
- Poor the Bechamel sauce in the top, spreading it evenly.
- Sprinkle the breadcrumb and herb mix on top. Bake for 25-35 minutes, or until golden. Let it rest and cool for 10-15 minutes before slicing.
Notes
- protein pack |
- lasagne |
- dairy free |
- vegan |
- gluten free
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