70 MIN

Vegan Lasagna

Name: Vegan Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup green or red lentils; 1 carrots (diced); 1 onion (diced); 1 courgette (small, diced); coriander (sprinkling, to taste); 150 g spinach; 10 lasagne sheets; 35 g vegan butter; 4 tbsp all-purpose flour; 300 ml soya milk; 1 1/2 tsp mustard; 1 tsp vinegar; 1 vegetable stock cube (optional)

Hearty vegan lasagna with lentils and a creamy soya sauce

veganvegetarianbakedcomfort-foodpastamake-ahead

Ingredients

1 cupgreen or red lentils
1carrots, diced
1onion, diced
1courgette, small, diced
coriander, sprinkling, to taste
150 gspinach
10lasagne sheets
35 gvegan butter
4 tbspall-purpose flour
300 mlsoya milk
1 1/2 tspmustard
1 tspvinegar
1vegetable stock cube, optional

Method

1
Preheat the oven to 180°C.
2
Boil the carrots, onion, and courgette for 5–7 minutes until soft. Add the lentils and a crumbled stock cube if using and bring to a gentle simmer. Cook, stirring, until the lentils are soft, about 20 minutes. Season with coriander.
3
Blanch the spinach leaves in boiling water for a few minutes until wilted. Remove and set aside.
4
Cook the lasagne sheets in the same water until just cooked. Drain and set aside.
5
Make the white sauce: melt the vegan butter in a saucepan, stir in the flour, then gradually whisk in the soya milk. Add the mustard and vinegar. Cook, stirring continuously, until smooth and thickened.
6
Layer the lasagne sheets, lentil mixture, spinach, and white sauce alternately in a baking dish, finishing with a layer of white sauce. Bake for 25 minutes until golden and bubbling.

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