Vegan Lasagna
Hearty vegan lasagna layered with tender lentils, vegetables and creamy dairy-free béchamel — comforting, flavorful, and perfect for a family meal.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 cups green red lentils
- 1 pcs carrot
- 1 pcs onion
- 1 pcs small zucchini
- sprinkling coriander
- 150 g spinach
- 10 pcs lasagne sheets
- 35 g vegan butter
- 4 tbsp flour
- 300 ml soya milk
- 1.5 tsp mustard
- 1 tsp vinegar
Directions
- Preheat oven to 180 C.
- Boil carrots, onion and zucchini for 5–7 minutes until soft; add lentils and simmer (optionally with a stock cube) until lentils are soft, about 20 minutes.
- Blanch spinach leaves for a few minutes, then remove and set aside.
- Top up the pan with water and cook lasagne sheets until done; drain and set aside.
- Make the sauce: melt vegan butter, stir in flour, gradually add soya milk then mustard and vinegar; cook and stir until smooth.
- Assemble lasagna in a baking dish and bake in preheated oven for about 25 minutes.