Vegan Lasagna
Vegan Lasagna — an Italian-inspired plant-based recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Italian, Pasta, Dinner
Ingredients
- 1 cup green red lentils
- 1 pcs carrot
- 1 g onions
- 1 pcs zucchini
- 1 pcs sprinking coriander
- 150 g spinach
- 10 g lasagne sheets
- 35 g vegan butter
- 4 g flour
- 300 ml soya milk
- 1.5 tsp mustard
- 1 ml vinegar
Instructions
- Heat the oven to 180°C.
- Bring a pan of water to the boil, add the vegetables and cook for 5–7 minutes until tender.
- Stir in the lentils (and a stock cube if you want), reduce to a gentle simmer and continue cooking, stirring occasionally, until the lentils are soft — about 20 minutes.
- Quickly blanch the spinach in a shallow pan for a few minutes, then remove, drain and set aside.
- Top up the pan with water and cook the lasagne sheets until they are tender, then drain and set aside.
- In a saucepan, melt the butter and whisk in the flour to form a roux.
- Gradually whisk in the soya milk, add the mustard and vinegar, and cook, stirring, until the sauce is smooth and thickened.
- Assemble the lasagne in a baking dish by layering lasagne sheets, the lentil and vegetable mixture, blanched spinach and the sauce, repeating the layers as desired.
- Bake the assembled lasagne in the preheated oven for about 25 minutes.