Lentil lasagna
Lentil lasagna a great choice for a Sunday family dinner. With lentil and cheese layers this vegan version doesn’t get any better.
Ingredients
Lasagna "lentil sauce":
- 2 small onions chopped
- 3 garlic cloves crushed
- 1 eggplant
- 3 carrots peeled and chopped, 200g
- 1/4 kg Lentils cooked (1 can)
- 2 tsp cumin
- 2 tsp paprika
- 1/2 vegetables broth
- 2 cans tomatoes
- 1/2 cup water
- 10x 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
Instructions
- 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.
- 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.