Vegan Lasagna

A hearty and wholesome plant-based lasagna layered with spiced lentils, tender vegetables, wilted spinach, and a creamy vegan béchamel sauce. Perfect for a satisfying family dinner that everyone will love.

Ingredients

• green red lentils

  ⚖ 177.4 g 💧 236.6 ml 🥛 1 cup
  kcal/г%DV

  Calories

  63631%

  Protein

  42.484%

  Total Fat

  3.94%

  Carbohydrates

  112.040%
• flour

  ⚖ 35.5 g 💧 59.2 ml 🥄 4 tbsp
  kcal/г%DV

  Calories

  1226%

  Protein

  3.97%

  Total Fat

  0.40%

  Carbohydrates

  25.69%
• onion

  ⚖ 150 g 1 pcs
  kcal/г%DV

  Calories

  663%

  Protein

  1.42%

  Total Fat

  0.10%

  Carbohydrates

  14.95%
• spinach

  ⚖ 150 g 15 pcs
  kcal/г%DV

  Calories

  341%

  Protein

  4.38%

  Total Fat

  0.60%

  Carbohydrates

  5.41%
• Carrots

  ⚖ 80 g 🥕 1 pcs
  kcal/г%DV

  Calories

  331%

  Protein

  0.71%

  Total Fat

  0.20%

  Carbohydrates

  7.72%
• zucchini

  ⚖ 124 g 1 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.53%

  Total Fat

  0.40%

  Carbohydrates

  4.41%
• lasagne sheets

  ⚖ 10 g 💧 9.5 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  190%

  Protein

  1.12%

  Total Fat

  1.11%

  Carbohydrates

  1.20%
• mustard

  ⚖ 8.1 g 💧 7.4 ml 🥄 1½ tsp
  kcal/г%DV

  Calories

  50%

  Protein

  0.30%

  Total Fat

  0.30%

  Carbohydrates

  0.40%
• coriander

  ⚖ 1.5 g 💧 3 ml 🥄 ⅔ tsp
  kcal/г%DV

  Calories

  40%

  Protein

  0.20%

  Total Fat

  0.30%

  Carbohydrates

  0.80%
• vinegar

  ⚖ 4.9 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.00%

Also in this recipe

• vegan butter 35 g
• soya milk 300 ml

Instructions

• Preheat the oven to 180°C. Dice the carrots and onion and slice the zucchini, then boil the vegetables for 5–7 minutes until soft. Add 240 ml of green and red lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring for about 20 minutes until the lentils are soft. Season with a sprinkling of coriander.
• Blanch 150 g of spinach leaves in a pan for a few minutes, then drain and set aside. In the same pan, top up with fresh water and cook the lasagne sheets according to packet instructions. Once cooked, drain and set aside.
• To make the béchamel sauce, melt 35 g of vegan butter in a saucepan over medium heat, then stir in 4 tablespoons (approximately 40 g) of flour to form a roux. Gradually add 300 ml of soya milk, whisking continuously, then stir in 1.5 teaspoons of mustard and 1 teaspoon of vinegar. Cook and stir until the sauce is smooth and thickened.
• Assemble the lasagna in a baking dish by layering the lentil and vegetable mixture, spinach, lasagne sheets, and béchamel sauce, finishing with a layer of sauce on top. Bake in the preheated oven for about 25 minutes until golden and bubbling.