Cooked - Vegan Lentil Lasagna

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Lentil Lasagna

4.0

2 tbsp olive oil

1 onion (minced)

2 cloves garlic (minced)

2 carrots (peeled & cut into small cubes)

1 mild chili pepper ( optional, seeded & thinly sliced)

2 bay leaves

½ cup dry Puy lentils (French Green Lentils)

½ cup red wine

1 (28 ounce) can diced tomatoes

½ cup water (or vegetable broth)

1 bunch fresh basil (chopped)

2 ½ tbsp dairy-free butter

2 ½ tbsp all-purpose flour

2 cups unsweetened soy milk

½ tsp salt

¼ tsp black pepper

¼ tsp ground nutmeg

9 sheets no-boil lasagna noodles

1 cup vegan cheese

Heat a large pot with olive oil over medium heat. Add onion, garlic, carrot, chili pepper, and bay leaves, sauté for 5 minutes until translucent and fragrant.
Add the lentils and red wine. Leave to bubble and cook away (2-3 minutes).
Stir in canned tomatoes, water, and fresh basil. Pop on the lid and let it simmer for 30 minutes, stirring occasionally. Season to taste with salt and black pepper.
Melt the dairy-free butter in a medium pot over medium heat. Add flour and stir constantly for 1 minute. Pour in soy milk and bring to a boil while whisking constantly. Reduce heat and let it simmer for approximately 10 minutes until thickened. Season with salt, pepper, and nutmeg.
Preheat oven to 390°F (200°C).
Spread a thin layer of béchamel sauce in a baking dish (at least 11x7 inches or a little larger), followed by 3 sheets lasagna noodles. Spread about ⅓ of the lentil bolognese on top, followed by a layer of béchamel, and ⅓ of vegan cheese. Repeat layering two more times (pasta, lentil bolognese, béchamel sauce, vegan cheese).
Bake in preheated oven for 30 minutes. Allow to sit for 5-10 minutes before cutting & serving.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 116 weeks ago

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