Vegan Lasagna
An Italian dinner. Ready in about 1 hour 17 minutes. Difficulty: medium.
- 27 minPrep (about)
- 50 minCook (about)
- 1 hr 17 minTotal time
- 4Servings
- MediumDifficulty
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
Main ingredient
- 10 lasagne sheets
Fresh & other
- 1 cup green red lentils
- 1 carrot
- 1 onion
- 1 zucchini
- sprinking cilantro
- 5 oz spinach
- 1 ¼ oz vegan butter
- ¼ cup flour
- 1 ¼ cups soya milk
Sauces & oils
- 1 ½ tsp mustard
- 1 tsp vinegar
How to make it
Steps in our own plain words.
-
1) turn the oven on to 180 degrees celcius.
-
2) Boil vegetables for 5-7 min, until soft.
-
Add lentils.
-
Bring to gentle simmer, adding a stock cube if wanted.
-
Continue cooking and stirring till the lentils are tender, which should take about 20 minutes.
-
3) Blanch spinach leaves for some min in a pan, before removing and setting to one side.
-
4) Top up the pan with water.
-
Cook the lasagne sheets.
-
Wait until cooked.
-
Drain.
-
Set aside.
-
5) To make your sauce, melt the butter.
-
Add the flour.
-
Gradually add your soya milk along using the mustard and the vinegar.
-
Cook.
-
Stir until smooth.
-
Assemble the lasagne as wanted in a baking dish.
-
6) Bake in the heat the oven for about 25 minutes.
On the side: Garlic bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (15 min)
- Heat the oven to 400°F. Mash the soft butter with the minced garlic.
- Split the bread, spread on the garlic butter and bake 8 to 10 minutes until golden. Slice.
More pasta recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB. Steps rewritten in our own words. Times are estimates.