hard
Vegan lasagne · Lentils
Vegan lasagne, version Lentils. A tomato layer, a plant-milk béchamel, then the oven.
Tomato sauce
Ingredients
- 240 g canned brown lentils, rinsed
- 1 Stück onion
- 1 Zehe garlic
- 400 ml passata
- 1 TL oregano
- 1 Prise salt
- 1 EL olive oil
Method
- Soften the onion and garlic in the oil.
- Rinse the lentils and fry them briefly with the onion.
- Simmer passata, oregano and salt for 8 minutes.
- Take the sauce off the heat.
Béchamel
Ingredients
- 400 ml unsweetened plant milk
- 30 g flour
- 20 g vegan margarine
- 1 Prise nutmeg
- 1 Prise salt
Method
- Melt the margarine, stir in the flour and cook it for one minute.
- Whisk in the plant milk a little at a time until the sauce is smooth.
- Season with salt and nutmeg and simmer quietly for 3 minutes.
Layers
Ingredients
- 200 g lasagne sheets
Method
- Layer sauce, sheets and béchamel in a baking dish.
- Finish with béchamel.
- Bake at 180 °C for about 30 minutes until the edges bubble.