1.5h
4
Servings
Lentil lasagna bolognesa
A great lasagna has many layers of flavour that come together in one over dish. The lasagna sheets create the bite, while the herbs and sauce will give you the creamy delight you have waited for.
Ingredients
- 200gr uncooked green lentils
- 2 medium sized onions
- 3 cloves of garlic
- 2 medium sized carrots
- 2 tbsp tomato paste
- 250 ml passato
- 300 ml vegetable stock
- 250gr snack tomatoes (or other sweet tomato types)
- 2 tbsp balsamic vinegar
- 1 tsp cane sugar
- Lasagna leaves
- 1 large tbsp oregano
- 1 tsp italian herb mix
The white lasagna sauce is fully vegan and is a great alternative for the traditional bechamel sauce
- 40 gr plant-based butter (or regular butter for the non-vegans)
- 40 gr flour
- 250 unsweetened plant-based milk (oat or soy)
- 2 tbsp nutritional yeast
- 1 tsp nutmeg
- Salt and pepper to your taste
Preparation
A great lasagna meal has many layers of flavour that come together in one over dish. This lasagna dish is made with lentils and love. The herbs, fresh tomatoes and the white "not bechamel" sauce create
Making the red lasagna sauce
- Preheat the oven at 200°C
- Cook the lentils a bit al dente, or ready to eat but still remaining a bite
- Chop the onion and garlic
- Chop the carrot into small pieces
- Heat a large pan over middle heat with some oil and glace the onion, then add the garlic for cook for another minute
- Add the tomato paste and cook for a minute before adding the carrot
- Bake the carrot for a few minutes and add the passato and herbs (oregano/italian herb mix).
- Halve the tomatoes and add to your tomato sauce.
- Add the balsamic vinegar and sugar, give it a good stir.
- Add the boiled lentils and simmer for 10-15 minutes.
- Season with salt and pepper to your liking
Making the white lasagna sauce
- Melt the butter in a pot and when fully melted, add the flour. Keep stirring with a whisk to prevent it from burning
- When it turned into a sort of dough-texture, slowly add the plantmilk and keep stirring until it's turned into a smooth sauce.
- Stir in the nutmeg and nutritional yeast and season with salt and pepper
The easiest way to assemble and layer your vegetarian lasagna tray, from bottom to top layer!
- Start by adding some red sauce in your baking tray so the bottom lasagna sheets will also turn out fully cooked.
- Add one layer of lasagna sheets and cover with the red sauce, then a layer of white sauce. Continue this.
- Finish with a layer of red and then white sauce
- If you want you can add some graded (vegan) cheese on top.
