Vegan Lasagna
A hearty and aromatic Italian lasagna made without animal products, featuring lentils, vegetables, and a delicate béchamel sauce made with plant-based milk.
Ingredients
- 200 g red lentils
- 1 pcs carrot
- 1 pcs onion
- 1 pcs zucchini
- to taste coriander
- 150 g fresh spinach
- 10 pcs lasagna sheets
- 35 g vegan butter
- 4 tbsp wheat flour
- 300 ml soy milk
- 1.5 tsp mustard
- 1 tsp vinegar
Instructions
- Preheat the oven to 180°C.
- Chop the carrot, onion, and zucchini. Boil them in salted water for 5–7 minutes until tender. Add the rinsed lentils and simmer over low heat, stirring occasionally, for about 20 minutes until the lentils are completely cooked. If desired, add a vegetable stock cube and a pinch of coriander.
- In a separate pot, blanch the spinach for a few minutes, then transfer it to a plate.
- In the same pot with fresh water, cook the lasagna sheets according to the package instructions. Transfer them to a clean towel to dry.
- Melt the vegan butter in a pot, add the flour, and stir well. Gradually pour in the soy milk, stirring continuously to prevent lumps. Add the mustard and vinegar. Cook over medium heat, stirring, until you achieve a smooth and creamy sauce.
- In a baking dish, layer the lasagna sheets, vegetable and lentil filling, spinach, and béchamel sauce in alternating layers, finishing with the sauce.
- Bake in the preheated oven for approximately 25 minutes until the top is golden brown.