Lasagna with Walnut “Meat” Sauce

Liana Werner-Gray

by | Updated: December 9th, 2020

Messy, “cheesy” and full of perfectly layered, plant-forward goodness, this lasagna is great for everything from casual family dinners to serving at your next get-together. Green lentil noodles, vegan-friendly cheese and cherry tomatoes are covered in a “meaty” walnut sauce that’ll have everyone licking their plates clean. Plus, since this dish is free from gluten, dairy and soy, it’s a great choice for serving to those with a variety of dietary preferences.

Top View Lasagna in White Dish on White Wood Background | Vitacost Blog

Top View Lasagna in White Dish on White Wood Background | Vitacost Blog
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Lasagna with Walnut “Meat” Sauce

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 304 kcal
Author Liana Werner-Gray


Vegan “meat” sauce

  • 1/4 cup sun dried tomatoes
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw walnuts
  • 1/3 cup chili beans such as kidney beans, black beans and/or pinto beans
  • 2 Tbsp. SunButter Natural Sunflower Seed Butter
  • 1/3 cup chickpeas
  • 3 Tbsp. Nutiva Hemp Seeds
  • 1 Tbsp. Nutiva Organic Avocado Oil
  • 1/2 head cauliflower shredded
  • 1-1/2 cups (2.5 oz.) shiitake or baby portobello mushrooms shredded
  • 2 carrots peeled and shredded
  • 1 small yellow onion peeled and shredded
  • 1 small beet shredded
  • 3 tsp. garlic minced
  • 1/2 tsp. Redmond Real Salt Ancient Sea Salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. Bragg Liquid Aminos


  • 1 box Explore Cuisine Organic Green Lentil Lasagna
  • 1 bag vegan cheese
  • 1/2 cup fresh basil
  • 1/2 cup cherry tomatoes sliced in half
  • 1 jar (32 oz.) Rao’s Homemade Sauce


  1. Preheat oven to 400 degrees F.
  2. In food processor, combine sundried tomatoes, pumpkin seeds, walnuts, beans, sunflower seed butter, chickpeas and hemp seeds until well combined (small chunks are fine). Set aside.
  3. In large frying pan over medium-high heat, add avocado oil. Cook cauliflower, mushrooms, carrots, onion, beet, garlic, salt and amino acids until moisture has evaporated and vegetables are cooked, about 7 minutes.
  4. Stir in walnut “meat.” Continue cooking 1 minute.
  5. On bottom of baking tray, place 8 tablespoons sauce. Lay lasagna sheets over sauce in single layer; top with 5 tablespoons sauce so noodles are completely covered in layer of sauce. Sprinkle on vegan ground “meat.” Next, add about 1/2 cup cheese and some cherry tomatoes. Repeat step to create second layer.
  6. For the third layer, include only sauce, cheese and cherry tomatoes. Sprinkle fresh basil over top. Bake 35 minutes, until lasagna is cooked through.

Recipe Notes

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Nutrition Facts
Lasagna with Walnut “Meat” Sauce
Amount Per Serving
Calories 304 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Sodium 557mg23%
Potassium 617mg18%
Carbohydrates 29g10%
Fiber 6g24%
Sugar 7g8%
Protein 12g24%
Vitamin A 2185IU44%
Vitamin C 19mg23%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.