Go Back

Vegan Courgette Lasagne with Lentils & Mushrooms - Oil Free

Marisa Marques
This courgette lasagne is a fresh, healthier take on the traditional dish. With layers of tender courgette, hearty lentil-mushroom tomato sauce, and a velvety bechamel, it’s full of rich, comforting flavours.
The oil-free, gluten-free, and dairy-free ingredients make it light yet satisfying. Perfect for an end of summer meal that doesn’t compromise on taste!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 people
Calories 624 kcal

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

-Soaked Cashews overnight in cold water or if you have a high speed blender you can soaked in boiling water for 30 mins.
-I love to use ripe fresh tomatoes when in season. The rest of the year I use 2 tins of good quality organic tomatoes.
Keyword Cashews, Courgettes, Lasagne, Vegan