12/02/2024
FAMILIA VEGAN LASAGNA
Main
Serves 12
High Fibre
Vegan, Low Fat
INGREDIENTS
400g can green lentils, drained & rinsed
300g dried red lentils, rinsed
21 ready to use lasagne sheets
2 tbsp olive oil
4-6 garlic cloves, crushed
4 small carrots, grated
120g vegan cheese, grated
2 onions, finely diced
400g jar bolognese pasta sauce
400g passata
300-600ml vegetable stock
3 tbsp fresh thyme, chopped
1 tbsp vegan worcestershire sauce
1 tbsp dark soy sauce
1 tbsp liquid smoke, optional*
1 tbsp & 1 tsp italian dried herb mix
2 tsp salt
For the cheese sauce
60g white flour
40g vegan margarine
750ml plant based milk
60g nutritional yeast
½ tbsp dijon mustard
1 tbsp smoked paprika
DIRECTIONS
Place a large saucepan over a medium-high heat, add the olive oil and the onions. Stir-fry for 5
minutes until the onions have softened and then add the garlic, carrots, red lentils, green lentils, pasta sauce, passata, vegetable stock, vegan Worcestershire sauce, liquid smoke (if using), dark soy sauce, salt, Italian herb mix and fresh thyme.
Mix everything together and simmer for 30-35 minutes until the dry lentils have cooked through and are soft. You may have to add extra stock or water as the lentils cook, and will need to stir every 10 minutes to prevent the lentil mixture from sticking to the bottom of the saucepan.
Meanwhile in another medium-sized saucepan add the vegan margarine over a medium heat and allow it to melt. Once melted add the flour and stir well. As soon as the flour has mixed with the margarine and is clumpy, start to add the plant milk a little at a time and beat, or whisk, smooth. Once the sauce is hot, thick and smooth it is ready to add the nutritional yeast, smoked paprika, Dijon mustard and a sprinkle of nutmeg. Whisk everything together to a smooth sauce.
Preheat the oven to 200c/180 fan/400f/and gas mark 6.
Layer up the lasagna in a very large oven-proof dish. Start by adding a thin layer of the lentil mixture to the base and spread it all over the base. Then add 3 lasagne sheets, top with more lentil mixture, 3 more lasagne sheets, then the cheese-like sauce, more lasagne sheets and keep alternating and layering until finishing with the cheese sauce. No layer of any sauce should be too thick as otherwise the lasagna will not hold together when cooked.
Top the dish with the grated vegan cheese and bake in the oven for 40 minutes. When cooked, set aside for 5-10 minutes before serving. The lasagna will keep in a fridge for 2-3 days and can be frozen in portions for up to 3 months.
MACRO INFO PER
SERVING:
PROTEIN: 27.83G
CARBS: 108.58G
FAT: 9.16G
ENERGY: 628KCAL
