1) Preheat oven to 180 degrees celcius.
45′
Total
4
Servings
medium
Effort
VeganPasta
Ingredients · 12
Carrots
1
Produce
onion
1
Produce
zucchini
1 small
Produce
coriander
sprinking
Produce
spinach
150g
Produce
vegan butter
35g
Dairy & Eggs
soya milk
300ml
Dairy & Eggs
flour
4 tablespoons
Spices & Baking
mustard
1.5 teaspoons
Condiments & Sauces
vinegar
1 teaspoon
Condiments & Sauces
green red lentils
1 cups
Pasta & Grains
lasagne sheets
10
Other
Method
1
1) Preheat oven to 180 degrees celcius.
2
2) Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.
3
3) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
4
4) Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
5
5) To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish.
6
6) Bake in the preheated oven for about 25 minutes.