Lentil lasagna a great choice for a Sunday family dinner. With lentil and cheese layers this vegan version doesn’t get any better.

You will need:

Lasagna “lentil sauce”:

• 2 small onions, chopped
• 3 garlic cloves, crushed
• 1 eggplant
• 3 carrots (200g.), peeled and chopped
• 1/4kg. Lentils, cooked (1 can)
• 2 tsp cumin
• 2 tsp paprika
• 1/2 vegetables broth
• 2 cans tomatoes
• 1/2 cup water
• 10 x lasagna noodles

Lasagna “cheese sauce”:

• 3 tbsp. of butter
• 3 tbsp. of flour
• 2 cups plant milk
• 1 handful vegan cheese
• 1 tsp nutmeg
• Juice from ^1/2 lemon
• Salt & pepper

How to make lasagna:

First of all, start preparing the lentil sauce by chopping all vegetables then cook the vegies with lentils, spices, and vegetable broth.

Now for the cheese sauce, in a small can slowly mix plant butter, add flour, and whisk fast. Then add milk and keep whisking until smooth and creamy.
Now add vegan cheese, lemon juice, and fine nutmeg. Whisk again until the sauce is thick. Don’t forget to add salt & pepper.

Finally make layers with lasagna noodles, lentil sauce, and cheese sauce in a suitable tray. Bake for 20-25 minutes at 180C (350F) degrees in the oven until golden.
Serve it warm after letting it cool down. Garnish with fresh basil.