Lentil lasagne
For an easy vegan meal, this Italian-style bake uses cauliflower and soya milk for the white sauce topping and canned lentils for the filling
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp olive oil
- 1onion , chopped
- 1carrot , chopped
- 1celery stick, chopped
- 1garlic clove , crushed
- 2x 400g cans lentils , drained, rinsed
- 1tbsp cornflour
- 400g can chopped tomatoes
- 1tsp mushroom ketchup
- 1tsp chopped oregano (or 1 tsp dried)
- 1tsp vegetable stock powder
- 2cauliflower heads, broken into florets
- 2tbsp unsweetened soya milk
- pinch of freshly grated nutmeg
- 1tbsp dijon mustard
- 2tbsp nutritional yeast
- 9dried egg-free lasagne sheets
Instructions
Step 1
Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few minutes, then stir in the lentils and cornflour.Step 2
Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.Step 3
Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk, dijon mustard and nutritional yeast using a hand blender or food processor. Season well and add the nutmeg.Step 4
Heat the oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagne, followed by the remaining purée.Step 5
Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.