Main Plate
Vegan Lasagna
A hearty vegan lasagna featuring lentil and spinach filling with a creamy soy milk sauce, baked until bubbling and golden.
85 min4 servingsMediumItalian
Steps
- 1
Preheat the oven to 180°C 180 °C · 356 °F · Gas 4 · Medium heat.
- 2
Boil vegetables for 5-7 minutes until soft. Add lentils and simmer for about 20 minutes, adding a stock cube if desired.
- 3
Blanch spinach leaves for a few minutes, then set aside.
- 4
Cook lasagne sheets in boiling water until tender; drain and set aside.
- 5
For the sauce, melt the butter and whisk in the flour, then gradually add the soy milk with mustard and vinegar. Cook and stir until smooth, then assemble the lasagna in a baking dish.
- 6
Bake in the preheated oven for about 25 minutes.
