Italian cuisine
Vegan Lasagna
Layered delight of plant-based goodness, perfect for a comforting Italian lunch.
This vegan lasagna is a hearty masterpiece with layers of saucy lentils and zesty vegetables, topped with a creamy cashew cheese sauce. Its robust flavors and tender textures make it a satisfying meal to enjoy with a crisp salad or garlic bread.
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.
FAQ
Is «Vegan Lasagna» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Vegan Lasagna»?
One serving has 486 kcal, 56 g carbs, 20.6 g protein and 18.5 g fat. The recipe makes 5 servings.
Is «Vegan Lasagna» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.