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Lentil lasagne

Vegan cooking made easy - this Italian bake uses cauliflower and soya milk for a white sauce and canned lentils as filling

  • Prep: 15 mins
    Cook: 1 hrs 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 378
  • Carbohydrates 63
  • Saturated Fat 1
  • Sugar 11
  • Protein 19
  • Fat 6
  • Fibre 10
  • Salt 0.3

Nutrition per serving

  • Calories 378
  • Carbohydrates 63
  • Saturated Fat 1
  • Sugar 11
  • Protein 19
  • Fat 6
  • Fibre 10
  • Salt 0.3

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 garlic clove, crushed
  • 2 x 400g cans lentils, drained, rinsed
  • 1 tbsp cornflour
  • 400g can chopped tomatoes
  • 1 tsp mushroom ketchup
  • 1 tsp chopped oregano (or 1 tsp dried)
  • 1 tsp vegetable stock powder
  • 2 cauliflower heads, broken into florets
  • 2 tbsp unsweetened soya milk
  • pinch of freshly grated nutmeg
  • 9 dried egg-free lasagne sheets

Method

  1. Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few mins, then stir in the lentils and cornflour.

  2. Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.

  3. Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.

  4. Heat oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagna, followed by the remaining purée.

  5. Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.

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