Vegan Lasagna

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

01 Information

Grade Serving Calorie Prep Time Cook Time Total Time
Easy 8 Servings 344 Kcal 10 Mins 50 Mins 60 Mins

02 Ingredients

  • 1 cups Green Red Lentils
  • 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

03 Method

  • Step
    1 cups Green Red Lentils
  • Step
    1 Onion
  • Step
    1 small Zucchini
  • Step
    sprinking Coriander
  • Step
    150g Spinach
  • Step
    10 Lasagne Sheets
  • Step
    35g Vegan Butter
  • Step
    4 tablespoons Flour
  • Step
    300ml Soya Milk
  • Step
    1.5 teaspoons Mustard
  • Step
    1 teaspoon Vinegar