Lentil Lasagna

with Chestnut Mushrooms

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Instructions

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1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onioncarrot and garlic. Drain and rinse the lentils. Chop the mushrooms

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2 Sweat

Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onion and carrot with a pinch of salt for 7 min until soft. Add the mushrooms, increase the heat to medium-high and cook for 4 min further until brown and crispy. 

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3 Simmer

Add the garlicoreganotomato pastetomato passataMaple syrupsoy saucepepper, vinegar, stock cube, lentils, and water. Simmer for 5 min.

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4 Make béchamel

Meanwhile, melt the vegan butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the soy milk and whisk for 3-4 min until thickened. Add half the mozzarella and season with salt and pepper

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5 Bake

Pour half of the lentil sauce over the bottom of an oven-proof dish. Top with half of the lasagna sheets. Repeat. Cover with the béchamel, top with the remaining mozzarella and bake for 25-30 min or until the pasta is cooked. 

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6 Serve

Allow the lasagna to cool for 5 min before serving.

Tips for fussy eaters

Not following a vegan diet? Top with Parmesan or Mozzarella!

Pro tip

You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.

Worth the wait!

Cooking Time: 45 min

Cals 642 · Prot 31 · Carbs 113 · Fat 10

Dairy-Free

Ingredients

Number of people

Ragu

Red onion 1 Piece
Carrot 1 Piece
Garlic cloves 2 Pieces
Canned lentils 265 Grams
Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Dried oregano 2 Grams
Tomato paste 70 Grams
Tomato passata 200 Grams
Maple syrup 20 ML
Soy sauce 10 ML
Black pepper 0.5 Tsp
Red vinegar 15 ML
Vegetable stock cube 1 Piece
Water 150 ML

Béchamel

Vegan butter 20 Grams
Plain flour 10 Grams
Soy milk 250 ML
Vegan mozzarella 50 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Lasagna sheets 6 Pieces

Worth the wait!

Cooking Time: 45 min

Cals 642 · Prot 31 · Carbs 113 · Fat 10

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onioncarrot and garlic. Drain and rinse the lentils. Chop the mushrooms

photo

2 Sweat

Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onion and carrot with a pinch of salt for 7 min until soft. Add the mushrooms, increase the heat to medium-high and cook for 4 min further until brown and crispy. 

photo

3 Simmer

Add the garlicoreganotomato pastetomato passataMaple syrupsoy saucepepper, vinegar, stock cube, lentils, and water. Simmer for 5 min.

photo

4 Make béchamel

Meanwhile, melt the vegan butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the soy milk and whisk for 3-4 min until thickened. Add half the mozzarella and season with salt and pepper

photo

5 Bake

Pour half of the lentil sauce over the bottom of an oven-proof dish. Top with half of the lasagna sheets. Repeat. Cover with the béchamel, top with the remaining mozzarella and bake for 25-30 min or until the pasta is cooked. 

photo

6 Serve

Allow the lasagna to cool for 5 min before serving.

Tips for fussy eaters

Not following a vegan diet? Top with Parmesan or Mozzarella!

Pro tip

You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.

Ingredients

Number of people

Ragu

Red onion 1 Piece
Carrot 1 Piece
Garlic cloves 2 Pieces
Canned lentils 265 Grams
Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Dried oregano 2 Grams
Tomato paste 70 Grams
Tomato passata 200 Grams
Maple syrup 20 ML
Soy sauce 10 ML
Black pepper 0.5 Tsp
Red vinegar 15 ML
Vegetable stock cube 1 Piece
Water 150 ML

Béchamel

Vegan butter 20 Grams
Plain flour 10 Grams
Soy milk 250 ML
Vegan mozzarella 50 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Lasagna sheets 6 Pieces
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