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Preparation Time : 40
Cook Time : 30
Total Time : 70
2 onions chopped roughly
4 cloves garlic sliced
1 courgette sliced finely
2 red peppers chopped
4 large mushrooms sliced
5 large ripe tomatoes roughly chopped
1 cup red lentils washed well
1 cup water
1/2 tsp ancho chilli flakes or red chilli flakes
1/2 tsp coconut sugar (or sugar or choice)
1 Tsp Black Pepper
2 tbsp vegan butter
1/3 cup plus 1 tbsp cup plain flour
3 -.4 tbsp nutritional yeast
2 cups almond milk
2 pots of pesto
Additionally 1 pinch of parmesan
To make the tomato & lentil filling; Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
Add the garlic and fry for 30 seconds more then add the peppers, courgette and mushroom. Fry for a futher couple of minutes.
Add the tomatoes, lentils, water and sugar to the pan and cook on a low heat for 25 minutes (covered).
Add the salt, black pepper and chilli flakes to the pan and simmer for a further 5 minutes
To make the Cheesy Béchamel sauce Add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well.
Next add the almond milk, and nutritional yeast. Simmer for 5 minutes, stirring constantly to ensure no lumps form.
Finally season well and remove from the heat
To make the lasagne In a medium roasting dish (I used a 25cm) – Layer the tomato veg filing then 3 lasagna sheets, then half the cheese sauce, top with pesto, then another layer of tomoato veg mix, 3 lasagna sheets, then the remaining cheese sauce (make sure to cover the edges of the lasagna sheets), and finally top pesto and either a sprinkle or vegan cheese or dollops of cashew cheese.
Cover with foil and bake for 30 minutes on Gas mark 4/180 degrees.
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