Lentil and vegetable lasagne
I never used to like lasagne however since I started making it vegan it became one of my favourite dishes! I've been experimenting with a lot of different vegetables but this recipe below is definitely one that continues to win everytime. It is a very simple recipe and you can make it work for yourself, adjust the amount of vegetables or seasoning used. The last time I made it, I added the "No Bull Mince" to the lentil and tomato sauce at the very end. I fried it on high heat first to remove the moisture and make sure it doesn't turn to mush. It worked very well and added additional texture.
250g pack fresh lasagne sheets
150g grated vegan cheese
3 tbsp yeast flakes
For the sauce:
2 tbsp olive oil
3 garlic cloves, crushed
1 large red onion, chopped
1 courgette, cut into 1-2cm chunks
2 sweet red peppers, cut into 1-2cm chunks
200g chestnut mushrooms, chopped
Fresh basil leaves
750ml tomato passata (or 2 tins of chopped tomatoes, whizzed up in a blender)
2 cups red lentils
2 cups of water
1 tsp oregano
salt & pepper to taset
2 tbsp paprika powder
pinch of chilli
For the béchamel sauce
3 cups mylk of your choice
2 bay leaves
3-4 all spice seeds
1/3 spoon of grated nutmeg
3 tbsp vegan butter
4 tbsp plain flour
1 tbsp nutritional yeast
salt & pepper
You will also need a large baking dish at least 6-7cm in height. (I used 35*30 cm)
Heat the oven to 200°C/180°C fan/gas.
In a large pan, heat up the olive oil and add garlic and then the chopped onion.
Add the courgette, simmer for couple of minutes and then add the mushrooms and sweet peppers.
Add a cup of water, salt and pepper to taste, paprika, oregano and few leaves of fresh basil. Simmer for several minutes.
Add tomato passata and bring to the boil, then add lentils, cover and cook on low heat for 20 mins or until lentils are cooked, stirring occasionally. (You may need to add a little bit more water if the lentils take on too much of the sauce but are not yet cooked through).
Add more seasoning to taste, I like adding a bit of soy sauce too.
Heat up the mylk with bay leaves, all spice seeds and nutmeg on a very low heat. (the spices will infuse the mylk and make it more fragrant). Add the nutritional yeast, salt and pepper to taste.
In a separate pan, melt the butter on a medium heat and stir in the flour until combined.
Take out bay leaves and all spice seeds from the mylk and bring to the boil. Lower the heat and using a whisk, stir in the butter and flour mixture into the mylk, continue stirring for 4-6 minutes until it thickens.
Layer the lasagne....
In the baking tray, spread 1/3 of the lentil sauce, cover with lasagne sheets, layer of bechamel sauce and a spinrkle of yeast flakes. Continue layers until the rset of the lentil sauce is used. Cover with lasagne sheets, bechamel sauce, sprinkle of yeast flakes and grated vegan cheese.
Bake for 40-45 minutes until golden on top and bubbling at the edges.
As always, love and light!