Vegan Lasagna
This vegan lasagna layers tender spinach, hearty lentils, and roasted vegetables between sheets of pasta, all bound in a rich, herb-infused tomato sauce. The dish delivers a satisfying contrast of textures—creamy spinach, tender lentils, and al dente noodles—while the nutmeg dusted on top adds a subtle warmth that elevates every bite. With its robust, plant-based protein and deep, savory flavors, it’s a dish that satisfies even the most skeptical of palates. Perfect for feeding a crowd or meal prepping, it’s a hearty centerpiece that proves vegan cooking can be just as indulgent as the classic.
Ingredients
- green red lentils1 cups
- Carrots1
- onion1
- zucchini1 small
- coriandersprinking
- spinach150g
- lasagne sheets10
- vegan butter35g
- flour4 tablespoons
- soya milk300ml
- mustard1.5 teaspoons
- vinegar1 teaspoon
Nutrition
Directions
- 1
1) Preheat oven to 180 degrees celcius.
- 2
2) 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.
- 3
3) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
- 4
4) Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
- 5
5) 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.
- 6
6) Bake in the preheated oven for about 25 minutes.
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