About the Recipe
Ah lasagne! How many varieties can one meal have I ask you?!
This vegan variation of the Italian classic ticks all the boxes for the vegans out there.
Ingredients
For the lasage
4 tbsp extra virgin olive oil
1 large onion, finely chopped
1 small aubergine, cut into roughly 1.5cm/⅝in dice
1 medium courgette, cut into roughly 1.5cm/⅝in dice
1 red pepper, seeds removed, cut into roughly 1.5cm/⅝in dice
250g/9oz small chestnut mushrooms, thinly sliced
2 garlic cloves, crushed
100g/3½oz dried red split lentils
2 x 400g tin chopped tomatoes
2 tsp Italian seasoning or dried oregano
1 tsp sugar, any kind
1 vegan vegetable stock cube
150g/5½oz fresh young spinach leaves
9–10 dried lasagne sheets (ensure they are egg-free)
salt and ground black pepper
For the white sauce
3 tbsp sunflower oil
100g/3½oz plain flour
800ml/1¼ pint unsweetened almond milk
3 tbsp nutritional yeast flakes
1 bay leaf (optional)
¼ tsp ground nutmeg
salt and freshly ground black pepper
Preparation
Step 1
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Step 2
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Step 3
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Step 4
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