Tasty vegan lasagne
Layers of pasta, rich tomato & Chianti ragù, creamy mushroom sauce
Tasty vegan lasagne
SERVES 6
3 HOURS
- 2 red onions
- 2 cloves of garlic
- 2 carrots
- 2 sticks of celery
- 2 sprigs of fresh rosemary
- olive oil
- 1 teaspoon dried chilli flakes
- 100ml vegan Chianti wine
- 1 x 400g tin of green lentils
- 2 x 400g tins of quality plum tomatoes
- 1kg mixed wild mushrooms
- 4 heaped tablespoons plain flour
- 800ml almond milk
- 70g vegan Cheddar cheese
- 300g dried lasagne sheets
- ½ a bunch of fresh sage (15g)
Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop. Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden. Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all). Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
Meanwhile, working in batches, tear the mushrooms into a large nonstick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate. Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender. Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth. Preheat the oven to 180C/350F/gas 4.
Spoon a layer of tomato sauce into the bottom of a 25cm x 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms. Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer. Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.
A handful of baby spinach scattered between the layers is always a nice addition.
NOTE
Make sure you use vegan lasagne sheets.
NUTRITION PER SERVING
539 kcal; 20.2g fat (4.8g saturated); 15.4g protein; 75g carbs; 12.8g sugars; 1g salt; 8g fibre