Name: Vegan Lasagna
Yield: 6 servings
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

Vegan

6 servings

287 cal/serving

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Boil carrots, onion and zucchini 5–7 minutes until soft, then add lentils and simmer about 20 minutes until lentils are soft

CarrotsOnionZucchiniGreen red lentils

Step 3

Blanch spinach for a few minutes, then remove and set aside

Spinach

Step 4

Top up the pan with water, cook lasagne sheets until tender, then drain and set aside

Lasagne sheets

Step 5

Melt vegan butter, stir in flour, then gradually whisk in soya milk, mustard and vinegar and cook until smooth

Vegan butterFlourSoya milkMustardVinegar

Step 6

Assemble lasagne in a baking dish using the cooked lasagne sheets, blanched spinach, the lentil-vegetable mixture and the sauce

Lasagne sheetsSpinach

Step 7

Bake in the preheated oven about 25 minutes