Vegan Lasagne with Lentil Sauce
Ingredients
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 tsp oregano
- 1 tsp mixed herbs
- 1 tsp chilli powder
- 1 veg stock cube
- 1 tsp vegan Worcestershire sauce
- A generous amount of black pepper
- 450g tomato passata
- 2 tins green lentils, drained and rinsed
- 1 jar vegan white sauce
- Lasagne sheets
- Grated cheese
Preparation
Add the chopped onion to a frying pan and fry for 5-7 minutes.
Add the garlic and spices, then fry for another minute.
Add the lentils and tomato to the pan and leave to simmer for a few minutes.
Grab an oven proof dish and start to assemble the lasagne. Pour a third of the lentil mixture into the base of the pan. Top with lasagne sheets and then cover with a layer of white sauce. Repeat this step two more times. The very top layer should consist of a layer of lasagne sheets, a layer of white sauce, and then cheese on top.
You can leave the lasagne for a few hours and cook later or bake it immediately in the oven at 200 degrees for 35-45 minutes. To check if it is cooked, insert a knife into the lasagne; if the sheets are still tough, return it to the oven for a little longer.
