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Vegan Lasagna

Name: Vegan Lasagna
Cuisine: Italian
Ingredients: 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

Italian · Vegan · 12 ingredients · 6 steps

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Vegan
Pasta

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What you need

Ingredients

green red lentils1 cup
Carrots1
onion1
zucchini1, small
coriandersprinking
spinach150 g
lasagne sheets10
vegan butter35 g
flour4 tbsp
soya milk300 ml
mustard1½ tsp
vinegar1 tsp

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How it goes

Method

0 of 6 done

Preheat oven to 180 degrees celcius.
Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.
Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish.
Bake in the preheated oven for about 25 minutes.

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