Dinner

Vegan Lasagna

Name: Vegan Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cups green red lentils; 1 carrot; 1 onion; 1 small small zucchini, small; coriander, sprinking; 150g spinach; 10 lasagne sheets; 35g vegan butter; 4 tablespoons flour; 300ml soya milk; 1.5 teaspoons mustard; 1 teaspoon vinegar; water, as needed

A hearty vegan lasagna with lentils, vegetables, spinach, and a creamy soy milk sauce.

55 min
480 kcal
Vegan
Italian
Pasta

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Preheat the oven to 180 degrees Celsius.
Step 2:
Boil the vegetables for 5–7 minutes, until soft.
5–7 min
Step 3:
Add the lentils and bring to a gentle simmer, adding a stock cube if desired.
Step 4:
Continue cooking and stirring until the lentils are soft, about 20 minutes.
20 min
Step 5:
Blanch the spinach leaves in a pan for a few minutes.
Step 6:
Remove the spinach and set aside.
Step 7:
Top up the pan with water and cook the lasagne sheets.
Step 8:
When cooked, drain the lasagne sheets and set aside.
Step 9:
To make the sauce, melt the vegan butter and add the flour.
Step 10:
Gradually add the soya milk, mustard, and vinegar.
Step 11:
Cook and stir the sauce until smooth.
Step 12:
Assemble the lasagna as desired in a baking dish.
Step 13:
Bake in the preheated oven for about 25 minutes.
25 min