Vegan Red Lentil Lasagna
Ingredients
Cheese sauce
- 2 cups unsweetened soy milk
- 1/4 cup tapioca flour
- 1/4 cup nutritional yeast
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt
Filling
- 2 tsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, crushed
- 1 large zucchini or courgette, chopped into 1cm cubes
- 1 large red bell pepper, chopped into 1cm cubes
- 3 cups crushed tomatoes
- 1 cup uncooked red lentils
- 1 1/2 cup vegetable stock
- 2 tbsp dried mixed herbs
- 6 lasagna sheets or noodles (gluten free or regular, approx.)
Topping
- 1 cup vegan cheese shreds or slices
Preparation
Make cheese sauce
In a medium saucepan on a low heat, combine all sauce ingredients using a metal whisk to remove lumps
Heat mixture for about 10 minutes, stirring frequently, until it thickens and resembles cheese sauce
Remove from heat and set aside
Make the filling
Preheat oven to 350°F or 175°C
Heat olive oil in a large saucepan
Add the diced onion and sauté for 5 minutes, stirring regularly
Add garlic, zucchini and red pepper and sauté for a further 5 minutes
Pour in tomatoes, lentils, stock and dried herbs
Bring mixture to a boil, then reduce heat and cover
Simmer for about 20 minutes or until lentils are completely soft
Assemble and bake
Pour tomato and lentil filling into a deep ovenproof dish, just enough to cover the bottom
Cover with 3 lasagna sheets or noodles, and pour half the cheese sauce over these evenly
Repeat the process using the remaining tomato and lentil filling, remaining 3 lasagna sheets and cheese sauce
Sprinkle cheese shreds over the top, and cover the dish in foil
Bake for 15 minutes in the oven, remove foil and bake for a further 15 minutes until cheese and sauce is golden
