Veggie or vegan lasagne
The ingredients list for this veggie lasagne may look long, but its very simple to make. It can be frozen when it’s assembled but not cooked. Or you can cook it, eat a portion and freeze the other half for another day. It will also keep in the fridge for up to three days
The quantities can also be doubled or tripled if you want to batch cook or have a family to feed
The tomato sauce
One small onion (75g), finely chopped
1 garlic glove or 1 teaspoon garlic puree
1 tsp olive oil
1 medium sized carrot (75g) finely chopped
approx 75g of red lentils, thouroughly rinsed under cold water or
75g quorn or 37g of each
½ tsp vegetable Marigold vegetable bouillon powder or I stock cube
¼ tsp of chilli flakes or 1 tsp smoked paprika
1 tsp mixed herbs
½ tin of chopped tomatoes
a big squirt of tomato puree – about 1 tsp
The cheese sauce
15g marg/butter/non dairy spread,
15g plain flour and
200ml milk/non dairy.
40g grated strong cheddar/non dairy or 2 tbls of nutritional yeast
½ tsp mustard
Pasta – 3 sheets of dried wholemeal egg free lasagne
A foil takeaway container
To make the tomato sauce
Fry the chopped onion in olive oil.
chop the veg quite finely
the sauce will be quite runny in the beginning
After 25 mins the veg are soft, the lentils plump and the sauce nice and thick
When softened, add the garlic. Fry a little, then add all the remaining ingredients. Plus ½ tin of water. Stir well.
The mixture will be thin and wet, but it will thicken as the lentils cook
Bring to the boil, then leave to simmer for about 25 – 30 minutes. Stirring every so often. The sauce should still be quite wet when cooked. Check the seasoning and add salt and black pepper if necessary
A recent cookery class client also made this dish. It was her first time making a lasagne and it turned out great
To make the ‘cheese’ sauce
Melt the spread/butter in a saucepan, Add the flour and mix until it balls together, keep it moving and cook for a few minutes.
add flour in to melted butter/non dairy
add lots of black pepper
Add the mustard and slowly add the milk, and stir into a paste. Keep adding the milk gradually to avoid lumps. Keep stirring. Once all the milk is in, keep stirring until it begins to thicken.
Here are two short videos showing how the sauce will look and why you shouldn’t worry!
Add most of the grated cheese, vegan cheese or nutritional yeast. Leave about ¼ to scatter over the top.
Pre heat the oven to 180C
In a dish add a sheet or two of dried wholemeal pasta, then add a layer of tomato sauce. Repeat the pasta/sauce layers, top with some more pasta and add the cheese sauce.
Another short video to show how easy it is to pull it all together
Sprinkle the remaining cheese/nutritional yeast over the top.
At this point you can add the foil lid and freeze. Or pop into the oven for 25 – 30 minutes until the top is bubbling and golden
Divide in to two and serve with a large mixed salad. This is the vegan version made with vegan cheese, nutritional yeast and non dairy milk and butter