Vegan Lentil Lasagne

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This Vegan Lentil Lasagne is the perfect plant based twist on a classic Italian dish. Made with layers of tomato sauce, béchamel sauce and pasta sheets, it's a filling and nutritious meal.

Prep Time45

Cook Time1

Total Time1 45

Course: Dinner, Main Course

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: basil, carrot, celery, courgette, garlic, green lentils, lasagne sheets, nutmeg, nutritional yeast, onion, passata, plain flour, red pepper, soy milk, tomato puree, vegan butter

Servings: people

Calories: 518.16kcal

Equipment

1 oven dish

Ingredients

For the béchamel sauce

50 g vegan butter
25 g plain flour
500 ml soy milk
1 pinch nutmeg
4 tablespoon nutritional yeast
salt and pepper to taste

For the tomato sauce

1 tablespoon olive oil
1 onion finely diced
1 carrot finely diced
3 sticks celery finely diced
1 red pepper finely diced
1 courgette finely diced
2 cloves garlic sliced
100 g mushrooms sliced
265 g green lentils from a 400g tin
1 bunch basil leaves only, roughly chopped
700 g passata
2 tablespoon tomato puree
salt and pepper to taste

To assemble

6 lasagne sheets
75 g vegan cheese grated

Instructions

Pre-heat the oven to 200 C / 400 F / gas mark 6.

To make the béchamel sauce

Begin by melting the vegan butter in a sauce pan.
Add the plain flour and whisk until you have a smooth paste.
Slowly pour in the soy milk, whisking continuously until you have a smooth sauce.
Add the nutmeg, nutritional yeast and salt and pepper and heat until just bubbling.
Whisk continuously until you have a thick sauce. Remove from the heat until ready to use.

To make the tomato sauce

While cooking the bechamel sauce, heat the oil in a large frying pan and add the onion, carrot and celery. Cook for 5 minutes or until just softened.
Next add the red pepper, courgette and garlic and cook for a further 5 minutes.
Add the mushrooms and green lentils, followed by the passata, tomato puree and basil. Simmer for 5 minutes before assembling the lasagne.

To assemble

Layer ½ of the tomato sauce into the bottom of the oven dish.
Spoon over ⅓ of the béchamel sauce over the tomato sauce.
Next layer 3 of the lasagne sheets.
Repeat with the remaining tomato sauce, another ⅓ of the béchamel sauce and the remaining lasagne sheets.
Cover the last layer of lasagne sheets with the last of the béchamel sauce then sprinkle over the grated vegan cheese.
Bake in the centre of the oven for 45 minutes or until piping hot and the cheese has melted.

Nutrition