• lasagne stew! Vegan, easy

There is nothing better than comfort food. For me Lasagne was always comfort food. My mom makes the BEST lasagne and I used her recipe  for years! That was before I became plant-based vegan. Of course there is nothing stopping me from having lasagne now…it’s just a matter of replacing certain ingredients. We have 2 different Lasagne recipes on the blog in fact. (For Steph’s delicious Two Tone Lasagne click here. And for a Moussaka Lasagne click here.) There are times however where you want the lasagne but you also don’t want to faff about making all the separate elements and then layering it up and sticking it in the oven. Save that for a dinner party! This is for those of you who just wanna add a load of stuff in a pot and then sit back and wait for it to cook into something delicious! This Lasagne Stew is a one pot dish! That’s right…just one pot!

As it is still pretty chilly in the evenings here, this is the kind of dish that will warm you up and it’s full of healthy plant-based, cruelty-free ingredients. Red Lentils and chopped up veggies have been added to make this thick and chunky. The night i was making this for dinner Rami, my husband, commented that the house smelt like pizza when he walked in from work. In my mind that’s a compliment.

Let’s talk nutrients and the health benefits of lentils… Firstly lentils are a great source of protein. They lower cholesterol and are great for the heart and digestive system. They are also a good source of fibre and we know how important fibre is.  Fibre can help prevent heart disease, diabetes, weight gain and some cancers, and can also improve digestive health. Plus most people (ahem…omnivores) don’t get enough fibre. So cook up a batch of this and enjoy some plant-based love.


Lasagne Stew – Λαζάνια σε μπολ

Lasagne Stew - lasagne in a bowl! Vegan plantbased

  • Prep Time: 5m
  • Cook Time: 35m
  • Total Time: 40m
  • Serves: 6
  • Yield: 6 bowls
  • Category:


  • 2 tbsp. Olive Oil / κσ. ελαιόλαδο
  • 1 Onion, diced / κρεμμύδι, ψιλοκομμένο
  • 2 Garlic cloves, minced / σκελίδες σκόρδο, ψιλοκομμένη
  • 3 Large Tomatoes, diced / μεγάλες φρέσκες ντομάτες, ψιλοκομμένες
  • 1 Peppers (red & yellow), diced / κίτρινη & κόκκινη πιπεριά, ψιλοκομμένη
  • 2 c Mushrooms, diced (You can use any, I used Portobello) / μανιτάρια, ψιλοκομμένα
  • 2 tbsp. Fresh Oregano, chopped / φρέσκια ρίγανη, ψιλοκομμένη
  • 1 tbsp. Tomato Paste / πάστα ντομάτας
  • 1 Jar (400gr) Pasta Sauce (I used Jamie Oliver's Tomato & Red Wine / 400γρ έτοιμη σάλτσα μακαρονάδας
  • 1 tbsp. Molasses Syrup / 1κ.σ. μελάσα
  • 2 tbsp. Fresh Lemon Juice / 2κ.σ. χυμός λεμονιού
  • 1 tbsp. Vegan Worcestershire Sauce / 1κ.σ. Σως Worcestershire
  • 4 c Water / 4φλτ. νερό
  • 1 c Red Lentils / 1φλτ. κόκκινες φακές
  • 2 Large Handfuls Fresh Spinach, chopped / μεγάλες χολυφτες σπανάχι, κομμένα
  • Salt & Pepper to taste / Αλάτι & πιπέρι
  • 1 Handful Fresh Parsley, chopped / φρέσκο μαιντανό, ψιλοκομμένο
  • 6 Sheets of Lasagne Pasta, broken up into roughly 4 pieces per sheet / 6 Φύλλα ζυμαρικών Λαζάνια κομμένα σε μεγάλα κομμάτια


  1. In a large pot add your olive oil and start to sautee your onions and garlic for about 5 minutes.
  2. Add in your chopped tomatoes, mushrooms, red and yellow peppers and allow to cook for another few minutes.
  3. Add in your fresh oregano and stir well. Then add your tomato paste. Stir.
  4. Once everything is mixed well, add in your jar of pasta sauce. Stir well to combine all the flavours.
  5. Next add in your molasses, lemon juice and Worcestershire Sauce. Stir well. Add salt and pepper to taste.
  6. Add in your water and red lentils. Stir and allow it to come to a boil and then reduce heat to a simmer.
  7. Leave to cook for around 30 minutes or until the red lentils are almost cooked through.
  8. Add in your lasagne pasta sheets and spinach and allow to cook.
  9. Once your lentils and lasagne sheets are ready and spinach is wilted, turn off heat and stir in your parsley. Add more as a garnish and enjoy!


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