Name: Vegan “Cheeseburger” Lasagna : All the Burger Vibes, No Beef
Ingredients: 1 cup cooked brown lentils; 1 cup finely chopped walnuts (or sunflower seeds/mushrooms); 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons soy sauce (or tamari/coconut aminos); 1 tablespoon mustard; 1 teaspoon smoked paprika; 1 teaspoon onion powder; Salt and pepper, to taste; 1½ cups raw cashews (soaked 4+ hours or boiled 10 minutes); 1 cup unsweetened plant-based milk; 3 tablespoons nutritional yeast; 1 tablespoon lemon juice; 1 teaspoon garlic powder; 1 teaspoon turmeric (for color); Salt, to taste; 9 lasagna noodles, cooked and drained (or no-boil noodles); ½ cup chopped dill pickles; 1 tomato, thinly sliced; Sesame seeds, for topping (optional); Shredded lettuce, for serving (optional)

Description

egan “Cheeseburger” Lasagna

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6–8

Ingredients

Scale

For the Lentil-Walnut “Meat”

1 cup cooked brown lentils
1 cup finely chopped walnuts (or sunflower seeds/mushrooms)
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons soy sauce (or tamari/coconut aminos)
1 tablespoon mustard
1 teaspoon smoked paprika
1 teaspoon onion powder
Salt and pepper, to taste

For the Cashew Cheese Sauce

1½ cups raw cashews (soaked 4+ hours or boiled 10 minutes)
1 cup unsweetened plant-based milk
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon turmeric (for color)
Salt, to taste

Other Layers

9 lasagna noodles, cooked and drained (or no-boil noodles)
½ cup chopped dill pickles
1 tomato, thinly sliced
Sesame seeds, for topping (optional)
Shredded lettuce, for serving (optional)

Instructions

Preheat the Oven:
Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the “Meat”:
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté 5 minutes until soft. Stir in garlic and cook 30 seconds more.
- Add tomato paste, soy sauce, mustard, smoked paprika, onion powder, salt, and pepper. Stir until fragrant.
- Add lentils and walnuts. Stir well and cook for 2–3 minutes until thick and combined. Set aside.
Make the Cheese Sauce:
- Drain soaked cashews and place in a blender with milk, nutritional yeast, lemon juice, garlic powder, turmeric, and salt.
- Blend on high until smooth and creamy. Add more milk, 1 tablespoon at a time, if needed for a pourable consistency.
Assemble the Lasagna:
- Spread a thin layer of cheese sauce on the bottom of the baking dish.
- Add 3 noodles, then half of the lentil mixture, one-third of the cheese sauce, and half the chopped pickles.
- Repeat layers once more: noodles, remaining lentil mixture, another third of the sauce, and remaining pickles.
- Finish with the last 3 noodles and spread the remaining sauce on top. Sprinkle with sesame seeds if using.
Bake:
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.
Rest & Serve:
- Let rest 10 minutes before slicing.
- Serve with tomato slices and shredded lettuce for the full “burger” experience.

Notes

Spicy Kick: Add a diced jalapeño or red pepper flakes to the “meat.”
Bacon Style: Add tempeh or coconut bacon between layers.
Nut-Free Option: Replace cashews with 1½ cups steamed potatoes and carrots.
Gluten-Free: Use gluten-free noodles and tamari instead of soy sauce.