Vegan lasagne
A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food.
Each serving provides 470 kcal, 16g protein, 61g carbohydrate (of which 15g sugars), 16g fat (of which 2g saturates), 8g fibre and 0.4g salt.
Ingredients
- 4 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 1 small aubergine, cut into roughly 1.5cm/鈪漣n dice
- 1 medium courgette, cut into roughly 1.5cm/鈪漣n dice
- 1 red pepper, seeds removed, cut into roughly 1.5cm/鈪漣n dice
- 250g/9oz small chestnut mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 100驳/3陆辞锄 dried red split lentils
- 2 x 400g tin chopped tomatoes
- 2 tsp Italian seasoning or dried oregano
- 1 tsp sugar, any kind
- 1 vegan vegetable stock cube
- 150g/5陆oz fresh young spinach leaves
- 9鈥10 dried lasagne sheets (ensure they are egg-free)
- salt and ground black pepper
For the white sauce
- 3 tbsp sunflower oil
- 100驳/3陆辞锄 plain flour
- 800ml/1录 pint unsweetened almond milk
- 3 tbsp nutritional yeast flakes
- 1 bay leaf (optional)
- 录 tsp ground nutmeg
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the olive oil in a large, non-stick saucepan and fry the onion for 3鈥4 minutes, or until softened and lightly browned, stirring. Add the aubergine, courgette, pepper and mushrooms and fry for 12 minutes, stirring regularly.
Add the garlic and cook for a few seconds more, then stir in the red lentils, tomatoes, Italian seasoning, sugar and crumbled stock cube.
Refill one of the tomato tins with water (400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly. Add the spinach leaves, a handful at a time and cook for 1鈥2 minutes more.
While the vegetables are simmering, make the white sauce. Heat the oil in a medium saucepan. When it is hot add the flour and cook, stirring all the time, for 1 minute. Stir in the milk, yeast, bay leaf and nutmeg and season well with salt and pepper.
Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4鈥5 minutes, or until smooth and thickened. (Use a silicone covered whisk if using a non-stick saucepan.) Adjust the seasoning to taste 鈥 you鈥檒l need more black pepper than you might imagine.
Spread a third of the vegetable mixture over the base of a 2陆 鈥3 litre/4陆鈥 5 pints ovenproof lasagne dish and cover with a single layer of lasagne sheets. Top with another third of the vegetable mixture (don鈥檛 worry if it doesn鈥檛 cover evenly) and a second layer of lasagne.
Pour over just under half of the white sauce, after removing the bay leaf, and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the white sauce.
Bake for 35鈥40 minutes, or the pasta has softened and the topping is nicely browned and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
Recipe Tips
To freeze, cool completely and then cut into individual servings. Wrap well before freezing and thaw thoroughly before reheating in a microwave or oven.
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