Lasagna
Ingredients
- 325 g vegan mince (anamma)
- 380 g lentils
- 2 dl vegan cream (oatly)
- 2 tbsp chili sauce (heinz)
- 1 tbsp mango chutney
- 1 veggie broth
- 1 tsp black pepper
- 1 tsp salt
- 820 g tomato sauce
- about 12-14 pieces of lasagna sheets
- cheese sauce:
- 2 potatoes
- 1 carrot
- 1 dl cashews
- 1 dl nutritional yeast
- 1 clove of garlic
- 1 tbsp lemon juice
- 1,5 dl oatmilk
- 1/2 tsp paprika powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Preparation
Boil the potatoes and the carrot in a pot oh high heat until they are soft. Pour out the water and add the carrot + potatoes to a blender together with the rest of the ingredients. Blend well until you have a smooth cheesy sauce. -
Grab a baking dish. Start with adding the tomato sauce in the bottom. Continue with the lasagne sheets, the mince and the cheese sauce. Repeat two more times. On the top, add a last layer of lasagne sheets and a thin layer of the tomato sauce. Put the lasagna in the oven on 200 degrees, for 30 min. Enjoy warm with a side salad