Lentil and Mushroom Lasagne
Vegan lasagne with lentils, mushrooms and a creamy vegan béchamel
LUNCH/DINNER
Total
1H10min
Prep
20min
Cook
50min
Servings:servings
For the Lasagne Filling:
- 130 grOnion, finely chopped
- 100 grCarrot, grated
- 300 grMushrooms, sliced
- 1 cloveGarlic, minced
- 30 grOlive oil
- 100 mlRed wine
- 300 grGreen lentils
- 300 grTomato passata
- 2 tbspGarlic powder
- 2 tbspOregano
- 1 tbspThyme
- Water as needed
- Salt to taste
- Black pepper to taste
For the Béchamel:
- 10 tbspVegan butter
- 10 tbspPlain flour
- 1 tspGarlic powder
- 1 tbspNutritional yeast
- Plant-based milk as needed
- Salt to taste
- Black pepper to taste
For Assembly:
- 20 sheetsLasagne pasta
Lentil and Mushroom Lasagne
Vegan lasagne with lentils, mushrooms and a creamy vegan béchamel
LUNCH/DINNER
Total
1H10min
Prep
20min
Cook
50min
Servings:servings
INGREDIENTS
For the Lasagne Filling:
- 130 grOnion, finely chopped
- 100 grCarrot, grated
- 300 grMushrooms, sliced
- 1 cloveGarlic, minced
- 30 grOlive oil
- 100 mlRed wine
- 300 grGreen lentils
- 300 grTomato passata
- 2 tbspGarlic powder
- 2 tbspOregano
- 1 tbspThyme
- Water as needed
- Salt to taste
- Black pepper to taste
For the Béchamel:
- 10 tbspVegan butter
- 10 tbspPlain flour
- 1 tspGarlic powder
- 1 tbspNutritional yeast
- Plant-based milk as needed
- Salt to taste
- Black pepper to taste
For Assembly:
- 20 sheetsLasagne pasta
INSTRUCTIONS
For the Lasagne Filling:
- 1Heat the olive oil in a saucepan over medium heat and add the onion. Sauté until lightly golden.
- 2Add the grated carrot and minced garlic and cook for 2 minutes.
- 3Add the mushrooms and cook until they release their water.
- 4Add the red wine and lentils, stir and cook for a few minutes.
- 5Add the tomato passata and enough water to cover the ingredients.
- 6Season with salt, black pepper, oregano, thyme and garlic powder. Stir well.
- 7Cook over medium-low heat for 20 minutes, adding water as needed to keep a little sauce. Taste and adjust seasoning. Set aside.
For the Béchamel:
- 1In a small saucepan, melt the vegan butter over medium heat.
- 2Add the flour and whisk until a thick, smooth dough forms (add more flour if needed). Cook for 2 minutes.
- 3Gradually add the plant-based milk, stirring continuously, until you get a smooth, creamy sauce of the desired consistency (not too runny, not too thick).
- 4Season with salt, black pepper, garlic powder and nutritional yeast. Taste and adjust. Set aside.
For Assembly:
- 1In an oven-safe dish, spread 1/3 of the lentil mixture across the bottom.
- 2Cover with a layer of béchamel, then place 6 lasagne sheets on top.
- 3Repeat this process two more times to create 3 layers in total.
- 4Finish with a generous layer of béchamel on top.
- 5Bake according to the pasta packet instructions, usually at 180°C for 40 minutes.
NOTES
- Make sure the lasagne sheets are vegan.
- For a softer texture and easier digestion, you can soak the lentils in water with 1 tablespoon of vinegar for up to 24 hours before cooking. Rinse well after soaking.