Classic Vegan Lasagne

Ingredients

For 6 portions

• 🍝 250g lasagne sheets (dry)
• 🫘 150g red lentils (dry)
• 🧅 150g onions
• 🍅 400g tomato
• 🥫 2 Tbsp tomato paste
• 🥕 100g carrots
• 🍄 150g mushrooms
• 🧄 15g garlic
• 🏺 30ml olive oil
• 🌿 1 Tsp oregano
• 🍆 1 cube vegetable stock cube
• 🥤 400ml tap water
• 🧈 40g plant-based spread
• 🌾 40g flour
• 🥛 600ml soy drink
• 🍞 25g nutritional yeast
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper

Method

1. Make the ragu: Heat the olive oil in a large pan. Soften the chopped onion, then add the garlic, grated carrot and finely chopped mushrooms. Cook for 5–6 minutes.
2. Add the rinsed red lentils, chopped tomatoes, tomato purée, oregano, half the salt, a pinch of chilli if desired, the crumbled stock cube and the water. Simmer gently for 25–30 minutes until the lentils are soft and the sauce is thick. Adjust seasoning.
3. Make the white sauce: In a separate pan, melt the plant-based spread. Stir in the flour and cook for 1 minute, then gradually whisk in the soy milk until smooth and thickened. Season with the rest of the salt, the black pepper and most of the nutritional yeast.
4. Preheat the oven to 180°C.
5. Assemble: Spread a little ragu in the base of a baking dish. Layer lasagne sheets, more ragu and white sauce. Repeat the layers, finishing with white sauce on top. Sprinkle with the remaining nutritional yeast.
6. Bake for 35–40 minutes until golden and bubbling. Rest for 10 minutes before slicing.
7. Serve hot with a green salad.