Vegan lasagne — layers of pasta with a hearty lentil and vegetable ragù, spinach and a creamy dairy-free white sauce, baked until golden. Comforting, wholesome plant-based food.
- 1 cups Green Red Lentils
- 1 Carrots
- 1 Onion
- 1 small Zucchini
- sprinking Coriander
- 150g Spinach
- 10 Lasagne Sheets
- 35g Vegan Butter
- 4 tablespoons Flour
- 300ml Soya Milk
- 1.5 teaspoons Mustard
- 1 teaspoon Vinegar
Tags:
Vegan PastaVideo
Preparation
- Preheat the oven to 180°C.
- Boil the vegetables for 5–7 minutes, until soft. Add the lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, about 20 minutes.
- Blanch the spinach leaves for a few minutes in a pan, then remove and set aside.
- Top up the pan with water and cook the lasagne sheets, then drain and set aside.
- To make the sauce, melt the vegan butter and add the flour, then gradually add the soya milk along with the mustard and vinegar. Cook and stir until smooth, then assemble the lasagne as desired in a baking dish.
- Bake in the preheated oven for about 25 minutes.
