Veggie Lentil Lasagne

Recipe by The Vegan MonsterCourse: MainsCuisine: ItalianDifficulty: Medium
Servings

6-8

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • • oil

  • • 1 onion, diced

  • • 200 g carrots, sliced

  • • 250 g sprouted or cooked lentils

  • • 200 g zucchini, sliced

  • • ½ pepper, diced

  • • 1½ tsp basil, dried

  • • 1 tsp thyme, dried

  • • ½ tsp sugar

  • • ¼ tsp chilli

  • • 1 bottle passata or 400 g crushed tomatoes

  • • approx. 100 ml water

  • 

• 1 garlic clove, crushed

  • • salt to taste

  • 
• Lasagne sheets (make sure egg-free)

  • For the cheese sauce
  • • 70 g cashews*

  • • 200 ml water

  • • 3 tbsp nutritional yeast

  • • 1 tbsp flour

  • • 1 tsp apple cider vinegar

  • • ½ tsp salt

  • • 5 drops liquid smoke

  • • 1-2 pinch chilli

  • *Alternatively use 200 ml plant—based cream instead of cashews and water

Directions

  • In a large pot or frying pan, heat up some oil and saute the onion.
  • Add the remaining ingredients and let simmer for a few minutes.
  • In the meantime prepare the cheese sauce by blending all ingredients in a blender until smooth. Preheat the oven to 200°C.
  • Start layering the lasagne by first covering the bottom of the baking dish with a thin layer of the lentil & veggie sauce. Drizzle with some of the cheese sauce. Then add a layer of lasagne sheets. Repeat until the dish is almost filled to the top. The last layer should be lentil & veggie sauce, topped with a final drizzle of cheese sauce.
  • Bake for approx. 40 minutes. Should the top brown too quickly, cover it by placing an uncoated baking tray in the rack above.