Vegan Lasagne

Ingredients

1 red onion, diced

3 cloves of garlic, crushed

1 cup TVP, soaked in 3/4 cup veggie stock for 10 mins then drained

1 can lentils, drained & rinsed

1 can chopped tomatoes

140g tomato paste

1/4 cup vegan red wine

3 tbsp balsamic vinegar

Salt & pepper

Bunch basil (half chopped half whole)

Bechamel:

6 tbsp margarine

5 tbsp flour

4 cups vegan milk

4 tbsp nutritional yeast

Pinch nutmeg

Salt & pepper

1 pack lasagne sheets

Method

Preheat oven to 200 degrees Celsius.

Heat oil in a fry pan then add the onion and garlic. Sauté for a few minutes until soft then add TVP and fry for a couple more minutes. Add lentils, tomatoes, tomato paste, red wine, balsamic vinegar and salt & pepper. Simmer until most of the liquid is gone then add the chopped basil. When this is well mixed in turn off heat.

For the bechamel sauce, melt margarine in a pan. Add flour and whisk until a paste is formed. Keep whisking for about a minute then pour in the milk. Keep whisking while you bring the mix to the boil. Turn down heat and simmer for a few more minutes while still whisking.
Add in nutritional yeast, nutmeg and salt & pepper and mix in then turn off the heat.

Assemble lasagne in a baking dish:
Lasagne Sheets
1/3 bolognese mixture
Sprinkle basil leaves
Lasagne sheets
1/3 bechamel sauce
Lasagne sheets
1/3 bolognese mixture
Basil leaves
Lasagne sheets
1/3 bechamel sauce
Lasagne sheets
1/3 bolognese mixture
Basil leaves
Lasagne sheets
1/3 bechamel sauce
Basil leaves

Cook covered in tin foil for 20 minutes then remove tin foil and cook for another 20.

 

Source: Eleni www.instagram.com/veganella.nz