Vegan Lasagna

Name: Vegan Lasagna
Prep time: 23 min
Cook time: 55 min
Total time: 78 min
Yield: 6 servings
Ingredients: 1 cups green red lentils; 1 Carrots; 1 Onion; 1 small Zucchini; 1 sprinking Coriander; 150 g Spinach; 10 Lasagne Sheets; 35 g vegan butter; 4 tablespoons Flour; 300 ml soya milk; 1½ teaspoons Mustard; 1 teaspoon Vinegar

78 min · Serves 6 · By TheMealDB Import

Vegan
High Protein
Italian
Vegan
Pasta
Dinner
Lunch
Kid-Friendly
Healthy
Comfort Food

Italian, Vegan, Vegan, Pasta

Adapted from themealdb.com

Ingredients

For 6 servings

1 cupsgreen red lentils
1 Carrots
1 Onion
1 smallZucchini
1 sprinkingCoriander
150 gSpinach
10 Lasagne Sheets
35 gvegan butter
4 tablespoonsFlour
300 mlsoya milk
1½ teaspoonsMustard
1 teaspoonVinegar

Method

Prep 23 min · Cook 55 min

1Preheat oven to 180 degrees celcius.
2Boil 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.
3Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
4Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
5To 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.
6Bake in the preheated oven for about 25 minutes.