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Veggie Lasagne

Veggie Lasagne

Ingredients

Lentil layer

  • 1 Tbs olive oil
  • 1 onion, finely chopped
  • 2 Tbs @orgransa gluten free flour
  • 2 tins of red lentils
  • 1 tin chopped tomatoes
  • 1 sachet tomatoe puree
  • 1 carrot, finely diced
  • Salt and pepper
  • Basil

White sauce

“Pasta” layer

  • 2 medium eggplants, thinly sliced longways.

Method

Lentil layer

  1. Heat up the olive oil in a pan and add the onions, then the carrots and cook gently.
  2. Add in the flour and mix.
  3. Add the lentils, tomatoes and puree and add seasoning.
  4. Gently simmer for a few minutes.
  5. Add a splash of hot water if too thick or some more flour if too watery.

White sauce

  1. Pour a little almond milk into a small saucepan and whisk in the flour, seasoning and mustard until no lumps.
  2. Add more almond milk and bring to the boil, stirring until thick.
  3. Add more flour or almond milk as needed.

To assemble

  1. Set your oven to 180 degrees.
  2. Add a bit of the lentil mixture on the bottom of a greased oven proof dish and place a layer of sliced egg plant.
  3. Add a layer of lentil mixture followed by more eggplant, continue until you end up with the last layer being lentils.
  4. Pour the white sauce over, sprinkle with some nutritional yeast or dairy-free cheese and cook for 45-50 minutes.
  5. Serve with a side salad.

Credit: Christy Richard (@wellness__fromwithin)

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