Vegan Lasagna
personRecipeLibrary
Italian Vegan recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicItalian speedmedium
Source: TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52775.
Provider record: TheMealDB meal 52775 · updated snapshot-5a5b6ab80ad9a869
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
Video
YouTubeDirections
- Preheat oven to 180 degrees celcius.
- 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.
- Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
- Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
- 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.
- Bake in the preheated oven for about 25 minutes.