Vegan Lasagne with Lentils & Spinach Pesto

Vegan Lasagne with Lentils & Spinach Pesto

As you know I’m naturally drawn to spices, Indian and middle eastern food which means I sometimes forget just how delicious mediterranean and I particularly Italian flavours can be. But I love a really good and rich tomato sauce with good quality olive oil and sourdough, and pizza of course. But it’s been absolutely years since I last ate or made lasagne.
My mum used to make a rather good one but I’d forgotten just how delicious the melting layers of veggies, pasta and ‘cheese’ sauce could be.

Ingredients

For the tomato & lentil filling;
  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 1 courgette sliced finely
  • 2 red peppers chopped
  • 4 large mushrooms sliced
  • 5 large ripe tomatoes roughly chopped
  • 1 cup red lentils washed well
  • 1 cup water
  • 1/2 tsp ancho chilli flakes or red chilli flakes
  • 1/2 tsp coconut sugar (or sugar or choice)
  • 1/2 tsp sea Salt
  • Black Pepper
For the Cheesy B├ęchamel sauce
  • 2 tbsp vegan butter
  • 1/3 cup plus 1 tbsp cup plain flour
  • 2 cups almond milk
  • 3 -.4 tbsp nutritional yeast
  • Big pinch sea salt
  • Twist black pepper
For the pesto;
  • 3/4 cup walnuts
  • 1/4 cup toasted pinenuts or an additional 1/4 cup walnuts for a pinenut free version
  • 2 handfuls spinach
  • 1 handful basil
  • Juice 1/2 lemon
  • 1 tsp sea salt
  • 1 clove garlic
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1/3- 1/2 cup water
Top with;
  • Vegan cheese or cashew cheese
  • Cashew Parmesan 
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