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
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Join the waitlist Not nowIngredients
Main ingredient
- 8 lasagne sheets
Fresh & other
- ¾ cup green red lentils
- 1 carrot
- 1 onion
- 1 zucchini
- sprinking cilantro
- 4 oz spinach
- 1 oz vegan butter
- 3 tbsp flour
- ¾ cup + 3 tbsp soya milk
Sauces & oils
- 1 ¼ tsp mustard
- ¾ tsp vinegar
How to make it
Steps in our own plain words.
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1) turn the oven on to 180 degrees celcius.
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2) Boil vegetables for 5-7 min, until soft.
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Add lentils.
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Bring to gentle simmer, adding a stock cube if wanted.
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Continue cooking and stirring till the lentils are tender, which should take about 20 minutes.
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3) Blanch spinach leaves for some min in a pan, before removing and setting to one side.
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4) Top up the pan with water.
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Cook the lasagne sheets.
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Wait until cooked.
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Drain.
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Set aside.
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5) To make your sauce, melt the butter.
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Add the flour.
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Gradually add your soya milk along using the mustard and the vinegar.
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Cook.
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Stir until smooth.
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Assemble the lasagne as wanted in a baking dish.
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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.
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Join the waitlistRecipe from TheMealDB. Steps rewritten in our own words. Times are estimates.