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Vegan lasagne
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Elevate vegan dining with this flavorful lasagna masterpiece.
Ingredients:
  • 36.40 gm olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 small red chillies, seeded, finely chopped
  • 400g button mushrooms, quartered
  • 300g pumpkin, peeled, diced
  • 1 red capsicum, seeded, chopped
  • 125.00 ml mixed herbs, (basil, thyme, oregano), chopped
  • 2 x 400g can lentils, drained, rinsed
  • 2 x 400g can tomatoes
  • 255.00 gm vegetable stock
  • 44.40 gm tomato paste
  • 200g Rice and Corn Lasagne Sheets
  • 125.00 ml rye or spelt breadcrumbs (made from 2 slices)
  • 1.25 gm paprika
  • 515.00 gm oat milk
  • 82.50 ml shiso miso paste (see notes)
  • 1.25 gm ground nutmeg
  • 38.75 gm spelt flour
Instructions:
  • 1. Preheat the oven to 180C while heating oil in a frying pan over medium heat. Cook onion, garlic, and chili until onion is tender, about 2-3 mins. Next, add mushroom, pumpkin, capsicum, and herbs. Sauté for an additional 3-4 mins.
  • Combine the lentils, tomatoes, stock, and paste in a pot. Bring to a boil, then lower the heat and simmer for 35-40 minutes until the mixture thickens.
  • In a saucepan, gently mix oat milk and miso until smooth, then add nutmeg. Combine oil and flour in the same pan, stirring over low heat until well mixed. Take off the heat and blend in the milk mixture until smooth. Return to heat, cook on high, stirring constantly until the sauce is thick and velvety.
  • Spread half of the vegetable mixture evenly on the bottom of a 10-cup ovenproof dish. Layer a single layer of pasta over the lentils and top with half of the miso sauce. Repeat the layers.
  • Mix breadcrumbs, oil, and paprika in a bowl. Scatter over lasagne and bake for 40-45 mins. Serve alongside a fresh green salad.

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