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Vegan Lentil Lasagne

Name: Vegan Lentil Lasagne
Ingredients: 2 cups cooked brown lentils.; 1 cup vegetable stock.; 2 tbsp olive oil.; 1 brown onion, finely diced.; 4 garlic cloves, crushed.; 1 large carrot, grated.; 1 large zucchini, grated.; 1 tin diced tomatoes.; 1/3 cup tomato paste.; 2 tbsp balsamic vinegar.; 4 sprigs fresh thyme, leaves removed.; salt and pepper.; white sauce:; 1/4 cup vegan butter.; 2 tbsp flour.; 350ml plant milk.; 1/4 cup nutritional yeast or grated vegan cheese.; 8-10 lasagne sheets.

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vegancanteen

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Ingredients

2 cups cooked brown lentils.
1 cup vegetable stock.
2 tbsp olive oil.
1 brown onion, finely diced.
4 garlic cloves, crushed.
1 large carrot, grated.
1 large zucchini, grated.
1 tin diced tomatoes.
1/3 cup tomato paste.
2 tbsp balsamic vinegar.
4 sprigs fresh thyme, leaves removed.
salt and pepper.
white sauce:
1/4 cup vegan butter.
2 tbsp flour.
350ml plant milk.
1/4 cup nutritional yeast or grated vegan cheese.
8-10 lasagne sheets.

Preparation

Preheat oven to 200 degrees c
Heat a large frypan over medium heat
When hot, add onion and cook till translucent
Add garlic and cook for 30 seconds
Add carrot, zucchini and cook balsamic vinegar and cook for a further 2 mins
Add remaining ingredients then bring to a boil
Reduce heat and simmer for 10-15 or until tender
Meanwhile, make white sauce
Melt butter in a saucepan
Turn off heat and whisk in flour
Once whisked, add milk and yeast/cheese
Return to heat and whisk until you bring to a boil, seasoning with salt and pepper
Assemble your lasagne
In a large baking tray, add a layer of the lentil mix, top with white sauce and then a layer of lasagne sheets
Repeat with more layers, finishing with a white sauce layer on top
Top with extra vegan cheese (optional) and chopped parsley and bake for 30-40 mins