Lentil Lasagna

Red lentils do something magical in this lasagna: they break down as they simmer with stewed tomatoes and stock, building a meaty, savory ragu without a speck of beef or cheese. The vegetables go in stages so each one keeps its character. Onions, garlic, chili and celery sweat first in a splash of water, then broccoli stalks and mushrooms get a quick simmer before the lentils and florets join the party.

Keep the filling on the loose, sloppy side before it heads to the oven. Lasagna sheets drink up liquid as they bake, and a too-dry filling means chalky pasta and a brick for dinner.

The vegan cheeze sauce is the sneaky-good part. Whisk a flour-and-water slurry, stream in soy milk, then add crushed garlic, nutritional yeast flakes and a pinch of turmeric for that golden, cheesy bluff. Pour it over the top layer of noodles and bake until bubbly.

Chef Tips

• Use no-boil spinach lasagna sheets if you can find them. They cook directly in the saucy filling and add a faint herby green note.
• Whisk the flour into cold water before heating. Lumps locked into a roux are nearly impossible to smooth out later.
• Turmeric is for color, not flavor. A scant ¼ teaspoon turns the sauce a believable cheddar gold without tasting like curry.
• Let the lasagna rest 10 minutes after baking. The filling sets up and slices cleanly instead of collapsing on the plate.

Variations

• Stir a handful of baby spinach or chopped kale into the filling for an extra green layer.
• Swap red lentils for green or brown if you want a chunkier, more textured ragu (cook a few minutes longer).
• Top with vegan mozzarella shreds in the last 5 minutes of baking for a melty, browned finish.