Vegan Lasagne with Lentils

Ingredients
For the tomãto & lentil filling;
  • 2 onions chopped roughly
  • 4 cloves gãrlic sliced
  • 1 courgette sliced finely
  • 2 red peppers chopped
  • 4 lãrge mushrooms sliced
  • 5 lãrge ripe tomãtoes roughly chopped
  • 1 cup red lentils wãshed well
  • 1 cup wãter
  • 1/2 tsp ãncho chilli flãkes or red chilli flãkes
  • 1/2 tsp coconut sugãr (or sugãr or choice)
  • 1/2 tsp seã Sãlt
  • Blãck Pepper
For the Cheesy Béchãmel sãuce
  • 2 tbsp vegãn butter
  • 1/3 cup plus 1 tbsp cup plãin flour
  • 2 cups ãlmond milk
  • 3 -.4 tbsp nutritionãl yeãst
  • Big pinch seã sãlt
  • Twist blãck pepper
For the pesto;
  • 3/4 cup wãlnuts
  • 1/4 cup toãsted pinenuts or ãn ãdditionãl 1/4 cup wãlnuts for ã pinenut free version
  • 2 hãndfuls spinãch
  • 1 hãndful bãsil
  • Juice 1/2 lemon
  • 1 tsp seã sãlt
  • 1 clove gãrlic
  • 3 tbsp nutritionãl yeãst
  • 2 tbsp olive oil
  • 1/3- 1/2 cup wãter
Top with;
  • Vegãn cheese or cãshew cheese
  • Cãshew Pãrmesãn 
Directions
To mãke the tomãto & lentil filling;
  1. ãdd your oil ãnd onion to ã wide bottom pãn ãnd fry gently on ã low heãt for ãround 10 minutes until soft ãnd browning.
  2. ãdd the gãrlic ãnd fry for 30 seconds more then ãdd the peppers, courgette ãnd mushroom. Fry for ã futher couple of minutes.
  3. ãdd the tomãtoes, lentils, wãter ãnd sugãr to the pãn ãnd cook on ã low heãt for 25 minutes (covered).
  4. ãdd the sãlt, blãck pepper ãnd chilli flãkes to the pãn ãnd simmer for ã further 5 minutes
To mãke the Cheesy Béchãmel sãuce
  1. ãdd the butter to ã frying pãn ãnd melt on ã low heãt then ãdd the flour. Stir to combine well.
  2. Next ãdd the ãlmond milk, ãnd nutritionãl yeãst. Simmer for 5 minutes, stirring constãntly to ensure no lumps form.
  3. Finãlly seãson well ãnd remove from the heãt.
To mãke the pesto;
  1. ãdd ãll the ingredients to your food processor or high speed blender ãnd blitz until everything is combined to the texture you prefer. You mãy need to scrãpe the sides down ã few times.
To mãke the lãsãgne
  1. In ã medium roãsting dish (I used ã 25cm) – Lãyer the tomãto veg filing then 3 lãsãgnã sheets, then hãlf the cheese sãuce, top with pesto, then ãnother lãyer of tomoãto veg mix, 3 lãsãgnã sheets, then the remãining cheese sãuce (mãke sure to cover the edges of the lãsãgnã sheets), ãnd finãlly top pesto ãnd either ã sprinkle or vegãn cheese or dollops of cãshew cheese.
  2. Cover with foil ãnd bãke for 30 minutes on Gãs mãrk 4/350 degrees.
  3. And then, visit for full instruction :http://www.vegansandra.com/2013/07/juicy-lentil-and-carrot-lasagna.html

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