Vegan Lentil Lasagne
A hearty and nutritious plant-based lasagne made with layers of tender pasta, a savoury lentil and tomato sauce, and creamy dairy-free béchamel. Packed with protein and rich flavours, it’s a delicious vegan alternative to the classic dish.
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Delicious & Healthy Recipes
Vegan Lentil lasagne
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Ingredients
Easy Vegan recipe using cauliflower and soya milk for a white sauce and canned lentils as filling
Ingredients (4 servings):
1 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, crushed
2 x 400g cans lentils, drained, rinsed
1 tbsp cornflour
400g can chopped tomatoes
1 tsp mushroom ketchup
1 tsp chopped oregano (or 1 tsp dried)
1 tsp vegetable stock powder
2 cauliflower heads, broken into florets
2 tbsp unsweetened soya milk
Pinch of freshly grated nutmeg
9 dried egg-free lasagne sheets
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Instructions
Method:
Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft.
Add the garlic, cook for a few mins, then stir in the lentils and cornflour.
Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.
Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.
Heat oven to 180C/160C fan/gas
Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit.
Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta.
Top with the last third of lentils and lasagna, followed by the remaining purée.
Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.
December 17, 2021
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