Vegan Lasagna
1) Preheat oven to 180 degrees celcius. 2) Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until…
- Prep
- 21 min
- Cook
- 50 min
- Total
- 1 hr 11 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Preheat oven to 180 degrees celcius
Preheat oven to 180 degrees celcius.
Boil vegetables for 5-7 minutes, until soft
Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.
Blanch spinach leaves for a few
Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
Top up the pan with water
Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
To make the sauce, melt the
To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish.
Bake in the preheated oven for about 25 minutes
Bake in the preheated oven for about 25 minutes.
Recipe data from TheMealDB (themealdb.com)
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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