Vegan Lasagna

Instructions

1. 1

   Preheat the Oven

   1 min

   Begin by setting your oven to 180°C (350°F) to ensure it reaches the right temperature for baking the lasagna. This step is crucial for even cooking and browning of the dish.

2. 2

   Cook Vegetables and Lentils

   17 min

   In a pot of boiling water, add your chopped carrot, onion, and zucchini. Cook these vegetables for about 5-7 minutes until they are tender. Then, add the green lentils and, if desired, a stock cube for extra flavor. Allow them to simmer for an additional 20 minutes, or until the lentils are soft and fully cooked.

3. 3

   Blanch Spinach Leaves

   4 min

   In a separate pan, briefly blanch the spinach leaves in boiling water for just 1-2 minutes until they wilt. This step helps to soften the leaves and brightens their color. Once done, drain the spinach and set it aside to cool.

4. 4

   Cook Lasagne Sheets

   5 min

   Using the same pot of boiling water, cook the lasagne sheets according to package instructions until they are al dente. This usually takes around 8-10 minutes. Once cooked, carefully drain the sheets and set them aside, preventing them from sticking together.

5. 5

   Prepare the Creamy Sauce

   6 min

   In a saucepan, melt vegan butter over medium heat. Once melted, add the flour and stir continuously to create a roux. Gradually whisk in soya milk, ensuring there are no lumps. Add mustard and vinegar, and continue cooking until the sauce is smooth and slightly thickened, about 5-7 minutes.

6. 6

   Assemble and Bake Lasagna

   17 min

   Layer the cooked vegetables, spinach, and lasagne sheets in a baking dish, alternating as you go. Pour the creamy sauce over the assembled layers. Place the dish in the preheated oven and bake for approximately 25 minutes, or until the top is golden and bubbly.

FAQ