protein packed Vegan lasagne

Vegan Lasagne
medium | 180 min | vegan protein
(1 fancy Ingredient inactive yeast flakes)

Ingredients:


For the tomato sauce:

  • 1 onion finely diced
  • 3 cloves garlic chopped
  • 1 tbsp concentrated tomato paste
  • 250 g of cooked  lentils
  • 1 Cane of pasta/ or tomatoes
  • Spices : Salt and pepper

Pasta :

  • 12 lasagna sheets (check on the packet  most of them should be vegan but better to check)
  • 500 ml water

For the bechamel:

  • 2 tbsp plain flour
  • 200 ml oat milk
  • 400 g butter beans 
  • 3 tbsp of vegan butter
  • Large handful of vegan cheese
  • Large handful of inactive east

1’Step: tomato lentil sauce

Start by frying diced onion over medium heat in a pan. Then, add chopped garlic. Season everything with salt and pepper.  Once translucent, add passata and lentils – cook until they’ve reduced in size.

Add in the tomato paste ,and spices then stir to cook for a few minutes. Reduce to a low heat and let that get richer and thicker.

2’Step: Lasagne sheets

Whilst the sauce is gently simmering away, boil some salted water and cook the pasta. Follow the recipe from your packet. Some suggest cooking for 2-3 min before building your lasagne, but some ask for more time. You don’t want it too over cooked as it will cook in the oven.

3’step: BECHAMEL

Now in a saucepan, melt your butter then combine with the flour. Slowly add milk while mixing. When the sauce is taking shape, quickly blend your beans with a bit more milk. This makes them creamy and more runny, so they mix well with the sauce. After adding them, you mix it all together in the pan.  After adding butter beans add cheese and inactive east and mix it all together once again. Add some spices and add pepper. 

4’step: Build it

Grab a baking dish, and start layering your lasagna sheets at the bottom. Top it with the tomato and lentil  mixture. Add another sheet layer then add your bechamel.

After adding another layer of lasagna sheets and add lentil and tomato sauce on top. After again repeat the layer of lasagna sheets and pour the rest of the bechamel. Add to the oven for 45-50 min at 180C. The top should go golden. 

5’step: Wait 20 min

Wait a bit so lasagne is bounded together and not falling apart. After 20-30 min you can dig in!

Enjoy!

Posts
bad vegan
, , , , , , , , , , , , , ,

Leave a comment