Lentil Lasagna

Name: Lentil Lasagna
Cuisine: American
Ingredients: No boil lasagna noodles, dry; 2-3 tbsp margarine; 1/2 cup AP flour; 1 L soy milk; To taste: salt, pepper, nutmeg; 1 tbsp olive oil; 1 onion, diced; 4 cloves garlic, crushed; 1/4 red wine; 600 g tomato sauce, unseasoned; 3/4 cup water (adjust quantity); 3/4 cup red lentils, dry; 2 tsp sugar or to taste; Seasoning: salt, pepper, chili flakes, Italian herbs, cumin; Splash soy sauce; Splash balsamic vinegar

red.queen @cook_3761626

Easy and creamy vegan lasagna. Soy sauce and cumin add a nice umami flavor!

red.queen @cook_3761626

Easy and creamy vegan lasagna. Soy sauce and cumin add a nice umami flavor!

Saved

Ingredients

No boil lasagna noodles, dry
Béchamel
2-3 tbspmargarine
1/2 cupAP flour
1 Lsoy milk
To taste: salt, pepper, nutmeg
Lentil Bolognaise Sauce
1 tbspolive oil
1onion, diced
4 clovesgarlic, crushed
1/4red wine
600 gtomato sauce, unseasoned
3/4 cupwater (adjust quantity)
3/4 cupred lentils, dry
2 tspsugar or to taste
Seasoning: salt, pepper, chili flakes, Italian herbs, cumin
Splashsoy sauce
Splashbalsamic vinegar

Saved

Steps

1

Prepare the bolognaise sauce: Fry onion in olive oil until translucent then add garlic. After about 1 min, deglaze the pan with wine. Add all remaining sauce ingredients except vinegar. Cook for about 20 min or until lentils are falling apart and sauce is reduced. Add vinegar at the end.
2

Prepare the béchamel: melt margarine in a pot over low heat. Add flour and whisk. After about 30 sec to a minute, add the soy milk very very slowly. Whisk vigorously to prevent clumps from forming. Season to taste. Cook until béchamel is thick (15 min approximately).
3

To assemble: add a small laddle of béchamel in the bottom of a baking dish, then layer noodles, lentil mixture and béchamel. Repeat as needed.
4

Bake at 180°C covered for 30 min, then take off the aluminum foil and bake for 10 min at 210°C. Serve warm. Enjoy :)