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
- 2 Tbs @orgransa gluten free flour
- 3/4 cup almond milk
- Salt and pepper
- 1 tsp wholegrain mustard
“Pasta” layer
- 2 medium eggplants, thinly sliced longways.
Method
Lentil layer
- Heat up the olive oil in a pan and add the onions, then the carrots and cook gently.
- Add in the flour and mix.
- Add the lentils, tomatoes and puree and add seasoning.
- Gently simmer for a few minutes.
- Add a splash of hot water if too thick or some more flour if too watery.
White sauce
- Pour a little almond milk into a small saucepan and whisk in the flour, seasoning and mustard until no lumps.
- Add more almond milk and bring to the boil, stirring until thick.
- Add more flour or almond milk as needed.
To assemble
- Set your oven to 180 degrees.
- Add a bit of the lentil mixture on the bottom of a greased oven proof dish and place a layer of sliced egg plant.
- Add a layer of lentil mixture followed by more eggplant, continue until you end up with the last layer being lentils.
- Pour the white sauce over, sprinkle with some nutritional yeast or dairy-free cheese and cook for 45-50 minutes.
- Serve with a side salad.
Credit: Christy Richard (@wellness__fromwithin)
