Budget Vegetarian Lasagna with Lentils

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty, plant-based lasagna layered with lentil Bolognese, spinach, and cashew cheese, packed with protein and flavor. This italian-inspired pasta (vegetarian) ready in about 100 minutes pairs lasagna noodles, lentils, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz lasagna noodles
• 1 cup dried lentils
• 1 medium onion
• 2 garlic cloves
• 1 small carrots
• 1 small celery
• 2 cups tomato sauce
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup blanched cashews
• 1/2 cup grated parmesan cheese
• 4 oz fresh spinach
• 2 tbsp olive oil
• 1 tbsp red wine vinegar

Instructions

1. Step 1: Cook 12 oz lasagna noodles according to package instructions, then drain and set aside.
2. Step 2: In a large pot, heat 2 tbsp olive oil. Add 1 diced onion and 2 minced garlic cloves, sauté for 2 minutes until fragrant. Add 1 diced carrot and 1 diced celery, cook for 5 minutes until softened.
3. Step 3: Stir in 1 cup cooked lentils (rinsed and drained), 2 cups tomato sauce, 2 tbsp tomato paste, 1 tsp oregano, 1 tsp basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 15 minutes until thickened.
4. Step 4: In a food processor, blend 1 cup blanched cashews, 1/2 cup grated parmesan cheese, 1 tbsp red wine vinegar, and 1/4 cup water until smooth and creamy.
5. Step 5: Layer lasagna in a 9x13-inch dish: 1/2 cup lentil Bolognese, 1/2 cup cashew cheese, 1/2 cup spinach, and 3 lasagna noodles. Repeat layers, finishing with a top layer of Bolognese and cashew cheese. Cover and refrigerate for 30 minutes before serving.