Lasagne

Lasagne

Feast Freely
Mains

Lasagne takes a little work, but we’re sure you’ll agree that the results are well worth it. Our lasagne is vegan and free from all major allergens, with three delicious layers, and packed with protein thanks to nutritious beluga lentils. We’ve served this to vegans and meat-eaters alike and never end up with any leftovers. It’s worth noting that lasagne is freezer-friendly, so even if you’re not feeding a lot of mouths, you shouldn’t hold back on saving some for the future.

INGREDIENTS

  • 1 Packet Lasagne Sheets (my favourites are made from lentils)

Bolognese Sauce

  • Oil for Frying

  • 1 Red Onion

  • 8 Tomatoes

  • 3 Carrots

  • 2 Cups Dry Beluga Lentils

  • 6 Cups Vegetable Broth

  • Seasoning: Oregano, Basil, Rosemary, Paprika, Salt and Pepper

Béchamel Sauce

  • 1 Can of Coconut Milk

  • ⅓ Cup Nutritional Yeast

  • ¼ Cup Tapioca Flour

  • Seasoning: Onion Powder, Paprika, Salt and Pepper

INSTRUCTIONS

  1. Preheat some cooking oil in a large pot.

  2. Finely chop the onion and fry until softened.

  3. Loosely chop the tomatoes and add to pan.

  4. Measure out your dry lentils and add them to the pot.

  5. Pour over your vegetable broth and mix everything together.

  6. Bring to a boil, then reduce to a simmer with the lid off allowing the lentils to cook and most of the water to eventually cook out.

  7. Season with an array of herbs and spices.

  8. Grate the carrots and stir into your sauce.

  9. While the bolognese simmers, prepare your cheesy béchamel sauce by combining all ingredients in a small saucepan and whisking to remove any clumps.

  10. Bring to a boil, then simmer while stirring until desired thickness is reached.

  11. Preheat your oven to 175°C (350ºF).

  12. Scoop a ladle of bolognese into your lasagne tray and spread out evenly.

  13. Lay out a bed of raw lasagne sheets over the top, trying your best to tetris them across the entire surface.

  14. Spread a layer of béchamel sauce across the pasta sheets.

  15. Repeat this layering process until all the bolognese has been used up and you’re left with a top layer of béchamel sauce.

  16. Cover your lasagne with foil.

  17. Bake for 20 minutes.

  18. Remove the foil and bake for 20 more minutes.

Jackfruit

Jackfruit

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