Lentil Lasagna
A hearty vegan lasagna layered with lentils, brown mushrooms and a creamy plant-based béchamel.
INGREDIENTS
For the Filling:
- 130 g Onion, chopped
- 100 g Carrot, grated
- 300 g Brown mushrooms
- 1 clove Garlic, minced
- 30 g Olive oil
- 100 ml Red wine
- 300 g Green lentils
- 300 g Tomato purée
- 2 tbsp Garlic powder
- 2 tbsp Oregano
- 1 tbsp Thyme
- Water, to taste
- Salt, to taste
- Black pepper, to taste
For the Bechamel:
- 10 tbsp Vegan butter
- 10 tbsp Flour
- 1 tbsp Nutritional yeast
- 1 tsp Garlic powder
- Plant milk, to taste
- Salt, to taste
- Black pepper, to taste
For the Assembly:
- 20 sheets Lasagna sheets
INSTRUCTIONS
For the Filling:
- 1 In a pan, heat the olive oil over medium heat and add the onion. Let it brown lightly.
- 2 Add the grated carrot and minced garlic, cooking for 2 minutes.
- 3 Add the mushrooms and cook until they release their water.
- 4 Stir in the red wine and the lentils, mix and cook for a few minutes.
- 5 Add the tomato purée and a splash of water until the ingredients are covered.
- 6 Season with salt, black pepper, oregano, thyme and garlic powder. Mix well.
- 7 Simmer over medium-low heat for 20 minutes, adding water as needed to keep a thin sauce. Taste and adjust the seasoning. Set aside.
For the Bechamel:
- 1 In a small saucepan, melt the vegan butter over medium heat.
- 2 Add the flour and whisk until a smooth dough forms (add more flour if needed). Cook the mixture for 2 minutes.
- 3 Gradually whisk in the plant milk, stirring continuously, until you achieve a homogeneous cream with the desired consistency (neither too runny nor too thick).
- 4 Season with salt, black pepper, garlic powder and nutritional yeast. Taste and adjust the seasoning. Set aside.
For the Assembly:
- 1 In an oven-proof baking tray, spread a third of the lentil mixture on the bottom.
- 2 Cover with a layer of béchamel and then place 6 lasagna sheets.
- 3 Repeat the process twice more, creating three layers in total.
- 4 Finish with a generous layer of béchamel on top.
- 5 Bake according to the pasta package instructions, usually at 180°C for 40 minutes.
