Vegan Lasagne
This week’s recipe is by far my favourite variations of the classic lasagne. It has the most wonderful textures from the walnuts and lentils together and is beautiful with a simple side such as garlic green beans or a simple salad. As usual this dish can be adapted slightly to your personal tastes. You could even replace the pasta with leek strips if you’re on a low carb diet.
Servings Prep Time
5 30minutes
Cook Time
45minutes
Servings Prep Time
5 30minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat the oven to 180c
  2. Fry the onion and the celery in a saucepan over a medium heat until soft. Add the lentils and garlic and stir for a further minuet. Add stock, cover and simmer for 15 minutes, stirring occasionally. Take the lid off and let the liquid reduce down for around 10 minutes.
  3. While this simmers start making the white sauce. Start by adding the flour and small amount of the soy milk to a pan on a low heat and whisk to a paste, as it thickens add a little more milk and repeat until it’s a this and creamy sauce. Stir in the mustard and generously season with salt and pepper. Take the lentils off the heat and add the fresh spinach to the pot and stir in to wilt.
  4. Get a large oven proof rectangular dish and Spread a layer of the lentil sauce over dish. Cover with pasta sheets. Layer some of the white sauce over the sheets and repeat pasta and sauce layers, ending with pasta sheets and white sauce on the top.
  5. Bake uncovered for around 45 minutes, or until golden and crispy.