A vegan version of lasagne packed with lots of vegetables, red lentils, a creamy ‘cheese’ sauce and to make it even more special. One for all the family.
Prep time: 40 minutesmins
Cook time: 30 minutesmins
6-8 servings
4.67 from 6 votes
Ingredients
For the tomato & lentil filling
2onions chopped roughly
4clovesgarlic sliced
1courgette sliced finely
2red peppers chopped
4large mushrooms sliced
5large ripe tomatoes roughly chopped
1cup/200g red lentils washed well
1cup250ml water
1/2tspancho chilli flakes or red chilli flakes
1/2tspcoconut sugaror sugar or choice
1/2tspsea salt
Black pepper
For the cheesy bechamel sauce
2tbspvegan butter
4tbspplain flour
2cups/500 ml almond milk
3 -.4tbspnutritional yeast
Big pinch sea salt
Twist black pepper
For the pesto
3/4cupwalnuts
1/4cuptoasted pine nuts or an additional 1/4 cup walnuts for a pine nut free version
2handfuls of spinach
1handful basil
Juice 1/2 lemon
1tspsea salt
1clovegarlic
3tbspnutritional yeast
2tbspolive oil
1/3- 1/2cupwater
Lasagne sheets
For the toppings
Vegan cheese or cashew cheese
Cashew Parmesan
Instructions
To make the tomato & lentil filling
Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
Add the garlic and fry for 30 seconds more, then add the peppers, courgette and mushroom. Fry for a further couple of minutes.
Add the tomatoes, lentils, water and sugar to the pan and cook on a low heat for 25 minutes (covered).
Add the salt, black pepper and chilli flakes to the pan and simmer for a further 5 minutes.
To make the cheesy bechamel sauce
Add the butter to a frying pan and melt on a low heat, then add the flour. Stir to combine well.
Next, add the almond milk and nutritional yeast. Simmer for 5 minutes, stirring constantly to ensure no lumps form.
Finally, season well and remove from the heat.
To make the pesto
Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined with the texture you prefer. You may need to scrape the sides down a few times.
To make the lasagne
In a medium roasting dish (I used a 25cm)–Layer the tomato veg filing then 3 lasagna sheets.
Then half the cheese sauce, top with pesto, then another layer of tomato veg mix, 3 lasagna sheets, then the remaining cheese sauce (cover the edges of the lasagna sheets).
And finally, top pesto and either a sprinkle or vegan cheese or dollops of cashew cheese.
Cover with foil and bake for 30 minutes on Gas Mark 4/350 degrees.