Vegan Lentil and Vegetable Lasagna
Ingredients
- 250g cooked red lentils
- 12 lasagna noodles
- 1/2 zucchini
- 2-3 tablespoons olive oil
- 1 large red onion
- 50g sweet peas
- 2 small garlic cloves
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon Italian herbs
- 250g crushed tomatoes
- 2-3 tablespoons tomato paste
- Salt and pepper to taste
- Vegan cheese of your choice
Preparation
Sauté onions, garlic, sweet peas, and zucchini in a pot with oil.
Cook lentils in a separate pot with Italian herbs and oil.
Add crushed tomatoes and tomato paste to the sauté pot, along with other herbs, salt, and pepper to taste.
Add the cooked lentils to the tomato sauce pot.
Soften lasagna noodles in warm water for a few minutes.
Assemble the lasagna by layering noodles and lentil-tomato sauce alternately until sauce is used up.
Ensure the lasagna is completely covered to prevent hard noodles.
Top with vegan cheese slices.
Bake at 200°C for 30-35 minutes.
