Almost Vegan Lasagna Recipe

Name: Almost Vegan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, green washed; 2 tablespoons olive oil; 1 large onions diced; 1 medium carrots thinly sliced; 1 1/2 cups mushrooms sliced; 2 cloves garlic chopped; 2 cups tomatoes diced; 2 tablespoons tomato paste; 1 tablespoon parsley leaves; 1 teaspoon oregano; 1 teaspoon marjoram; 1 teaspoon soy sauce, tamari; 1 x salt and black pepper to taste; 1 box lasagna noodles enough for 3 layers; 3 1/2 cups water; 1/2 cups cashew nuts; 1 teaspoon salt; 1/2 teaspoons white pepper; 1 each bay leaves; 1 dash nutmeg; 1/4 cups vegetable oil; 1/2 cups flour, all-purpose; 1 1/2 cups soy cheese, mozzarella or italian style almond cheese (optional)

Servings: persons

1 cup lentils, green washed
2 tablespoons olive oil
1 large onions diced
1 medium carrots thinly sliced
1 1/2 cups mushrooms sliced
2 cloves garlic chopped
2 cups tomatoes diced
2 tablespoons tomato paste
1 tablespoon parsley leaves
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon soy sauce, tamari
1 x salt and black pepper to taste
1 box lasagna noodles enough for 3 layers
3 1/2 cups water
1/2 cups cashew nuts
1 teaspoon salt
1/2 teaspoons white pepper
1 each bay leaves
1 dash nutmeg
1/4 cups vegetable oil
1/2 cups flour, all-purpose
1 1/2 cups soy cheese, mozzarella or italian style almond cheese (optional)

1
Rinse lentils & cook for about 25 minutes until soft.
2
Drain, reserving the stock.
3
Heat oil in a large skillet & saute onions for 3 minutes.
4
Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning.
5
Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce.
6
Add a little of the reserved stock if mixture is too dry.
7
Cover & cook for 20 minutes to ensure that the flavours are well blended.
8
Meanwhile cook enough lasagna strips to make 3 layers.
9
Cook only until al dente.
10
BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend until smooth.
11
Make the roux by heating the oil in a pot & stirring in the flour when hot.
12
Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly.
13
When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken.
14
Set aside.
15
Remove bay leaf before using.
16
Oil a casserole dish.
17
Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce.
18
Repeat, ending with a layer of bechamel.
19
Top with shredded soy cheese if desired.
20
Bake at 350F (180C) for 35 minutes.
21
Let stand for 10 minutes before serving.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup lentils, green washed, 2 tablespoons olive oil, 1 large onions diced, 1 medium carrots thinly sliced, and more.

Yes, Almost Vegan Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almost Vegan Lasagna

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