Vegan Lentil Lasagne
TM6

Vegan Lentil Lasagne

4.8 (12 rating)

Ingredients

Pasta Sheets

  • 120 g dairy-free milk of choice, unsweetened
  • 70 g sweet potato, cooked and cooled, cut in pieces
  • 1 tsp olive oil
  • 150 g plain flour, plus extra for dusting
  • 150 g semolina

Lentil Ragout

  • 70 g carrots, cut in pieces
  • 70 g onions, quartered
  • 20 g celery, cut in pieces
  • 1 garlic clove
  • 50 g olive oil
  • 200 g lentils
  • 80 g red wine
  • 750 g tinned chopped tomatoes
  • 350 g water
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 1 pinch ground black pepper
  • 1 pinch sugar

Béchamel Sauce

  • 700 g dairy-free milk of choice, unsweetened
  • 65 g plain flour
  • 1 tsp salt
  • 1 pinch ground nutmeg
  • 25 g olive oil

Nutrition
per 1 portion
Calories
1935 kJ / 463 kcal
Protein
13 g
Carbohydrates
67 g
Fat
17 g
Saturated fat
2 g
Fiber
7.5 g
Sodium
685 mg

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