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

  1. 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. -

  2. 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

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