Easy and Delicious Vegan Lentil Lasagna
Ingredients
Lentil sauce
- 2 small onions
- 3 cloves of garlic
- 1 eggplant
- 2-3 carrots (200g.)
- 250g. lentils, cooked (1 can)
- 2 teaspoon cumin
- 2 teaspoon paprika
- 1/2 vegetables broth
- 2 cans of tomatoes
- 1/2 cup of water
- 10 x lasagna noodles
Cheese sauce
- 3 tablespoon of butter
- 3 tablespoon of flour
- 2 cups of plant milk
- 1 handful of vegan cheese
- 1 teaspoon nutmeg
- Juice from 1/2 lemon
- Salt and pepper
Preparation
Make the lentil sauce first by chopping all vegetables and cooking them together with spices, lentils, and vegetables broth.
Make the cheese sauce by mixing plant butter slowly in a small pan, add flour and whisk fast and properly, then add milk and whisk until the sauce is creamy.
Add lemon juice, vegan cheese, and fine nutmeg to the cheese sauce and whisk again until the sauce is creamy and thick, then taste and season with salt and pepper.
In a tray, make layers with lentil sauce, lasagna noodles, and cheese sauce.
Bake in the oven for 20-25 minutes at 180°C (350°F) with hot air until golden.
Cool down before serving and decorate with fresh basil on top.
