Vegan Lasagna with Creamy Vegetable Cheese Sauce
Ingredients
General
- 820 g tomato sauce
- About 12-14 pieces of lasagna sheets
Mince mix
- 1 onion
- 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
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
Fry chopped onion in oil in a pan.
Add vegan mince and keep frying for a minute or two.
Add lentils, vegan cream, chili sauce, mango chutney, veggie broth, black pepper, and salt, then stir everything together and lower the heat.
Boil potatoes and carrot in a pot on high heat until soft.
Pour out the water and add carrot and potatoes to a blender with cashews, nutritional yeast, garlic, lemon juice, oatmilk, paprika powder, salt, and black pepper, then blend well until smooth.
In a baking dish, start with a layer of tomato sauce, then add lasagna sheets, mince mix, and cheese sauce, repeating two more times.
Top with a final layer of lasagna sheets and a thin layer of tomato sauce.
Place in the oven at 200 degrees for 30 minutes.
Serve warm with a side salad and optionally a glass of red wine.