Cheesy and Hearty Red Lentil Lasagna
Ingredients
Cheese sauce
- 2 cups unsweetened soy milk
- 1/4 cup tapioca flour
- 1/4 cup nutritional yeast
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
Filling
- 2 teaspoons 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 cups vegetable stock
- 2 tablespoons dried mixed herbs
- 6 (approx.) gluten free or regular lasagna sheets or noodles
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 filling
Preheat oven to 350°F/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/lentil filling into a deep ovenproof dish, just enough to cover the bottom.
Cover with 3 lasagna sheets and pour half the cheese sauce over them evenly.
Repeat the process using the remaining tomato/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 are golden. Enjoy!
