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Lazy One-Pan Tempeh& Lentil Lasagna

Recipe by Gigi Grassia on InstagramAdded 14 November 2026.

15 minutes to prep, 30 to cook. A hearty, iron‑rich one‑pan lasagna that swaps traditional meat and béchamel for protein‑packed tempeh, lentils, and a creamy cashew queso. Finished with a lemon‑bright basil pesto, this vegan comfort food is quick, nutritious, and perfect for a satisfying dinner.

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Method

  1. Heat a red enameled cast iron pot over high heat and add oil.

  2. Sauté aromatics in the oil over high heat.

  3. Add fermented tempeh to the pan and sauté.

  4. Add the canned lentils to the pot and stir with the tempeh.

  5. Blend cashews in a portable blender or food processor to create a creamy cashew queso.

  6. Stir the cashew queso into the pot to form a rich sauce.

  7. Finish the dish by mixing fresh basil with lemon juice and zest to make a bright pesto, then swirl it into the lasagna.

Tips while you cook

Sauté aromatics first
Heat oil and sauté aromatics before adding the tempeh.
Blend cashews to a smooth sauce
Process cashews until smooth before stirring the cashew queso into the pot.
Add pesto at the end
Mix fresh basil, lemon juice, and zest into pesto and swirl it into the lasagna just before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Gigi Grassia made this.

The recipe comes from Gigi Grassia’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Gigi Grassia and want this changed? Email [email protected].

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