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Tasty vegan lasagne
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Total Time:
3 hours
Ingredients:
  • 2 red onions
  • 2 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 2 sprigs of fresh rosemary
  • olive oil
  • 1 teaspoon dried chilli flakes
  • 100 ml vegan Chianti wine
  • 1 x 400g tin of green lentils
  • 2 x 400g tins of quality plum tomatoes
  • 1 kg mixed wild mushrooms
  • 4 heaped tablespoons plain flour
  • 800 ml almond milk
  • 70 g vegan Cheddar cheese
  • 300 g dried lasagne sheets
  • ½ a bunch of fresh sage (15g)
Instructions:
  • Prepare the onions, garlic, carrots, celery, and rosemary by peeling, trimming, and picking the leaves, then finely chop them. Heat 2 tablespoons of oil in a large pan over medium heat, add the chopped vegetables along with chili flakes, and cook for 20 minutes until lightly golden. Pour in the wine and let it cook off, then add the lentils with their juices. Add the tomatoes and a tin's worth of water, then simmer over low heat for 1 hour. Season with salt and pepper to taste. In batches, tear the mushrooms and dry-fry in a non-stick pan for 5 minutes to enhance the flavor before transferring to a plate. In the same pan, heat 4 tablespoons of oil, stir in the flour, then gradually whisk in the almond milk. Simmer for 5 minutes, then blend a third of the mushrooms with 50g of cheese until smooth. Preheat the oven to 180ºC/350ºF/gas 4. Layer tomato sauce in a baking dish, add mushrooms, lasagna sheets, and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with remaining creamy sauce, mushrooms, and cheese. Top with sage leaves tossed in oil. Bake for 50 minutes until golden and bubbly. Let it rest for 15 minutes before serving. Enjoy with a side of fresh seasonal salad.

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