Vegan Lasagna

Method7 steps

1. 1

   Step 1: Preheat the oven to 180°C and set out an ovenproof dish large enough for the ten sheets in layers.

2. 2

   Step 2: Peel and finely chop the carrot (1) and onion (1); wash and finely chop the small zucchini (1 small). Put all these vegetables in a saucepan with enough of the filling water to cover. Boil for five to seven minutes until soft. Pick over and rinse the dry green lentils (1 cup), then add all of them to the softened vegetables. Add the optional vegan stock cube if wanted and enough additional filling water to keep the lentils covered. Bring to a gentle simmer.

   Boil chopped vegetables before adding lentils · 7 minUses 1 carrot, finely chopped · 1 onion, finely chopped · 1 small zucchini, finely chopped · 1 cup dry green lentils · Water to cover the vegetables and lentils, topping up as needed · 1 vegan vegetable stock cube, optional, for the lentil filling

3. 3

   Step 3: Simmer the vegetable-lentil filling, stirring occasionally, for about twenty minutes or until the lentils are soft; continue longer if needed. Keep enough water in the pan during cooking to prevent sticking. Once the lentils are tender, reduce any excess liquid so the filling is moist and spoonable rather than watery. Hold it ready for layering.

   Initial lentil simmer; continue until tender · 20 minUses The complete filling pan

4. 4

   Step 4: Wash all the spinach leaves (150 g). Bring a separate pan of blanching water to a boil, add the spinach for a few minutes until wilted, then lift it out and drain well. Keep the drained spinach ready and retain the pan of hot water for the pasta sheets.

   Uses 150 g spinach leaves · Water for blanching spinach then boiling lasagne sheets, topping up as needed

5. 5

   Step 5: Top up the retained pan of water as needed and bring it back to a boil. Cook all ten vegan lasagne sheets according to their packet directions, working in batches if necessary. Drain and keep the cooked sheets separated so they do not stick together.

   Uses The retained pan of cooking water · 10 vegan lasagne sheets

6. 6

   Step 6: Melt all the vegan butter (35 g) in a saucepan. Stir in all the measured flour (4 tbsp), then gradually whisk in all 300 ml soya milk until smooth. Stir in all the mustard (1½ tsp) and vinegar (1 tsp) and cook, stirring, until the sauce is smooth and thickened. Spread a little sauce over the bottom of the dish, then layer the cooked sheets with the lentil filling, drained spinach and sauce. Use all the sheets, filling, spinach and sauce, finishing with sauce over the top; trim or overlap sheets to fit the dish.

   Uses 35 g vegan butter · 4 tbsp plain flour · 300 ml soya milk · 1½ tsp mustard · 1 tsp vinegar · All the cooked lentil filling · All the drained spinach · All ten cooked sheets

7. 7

   Step 7: Bake the assembled lasagne at 180°C for about twenty-five minutes, until bubbling and thoroughly hot throughout. Scatter the washed, chopped fresh coriander over the finished lasagne and serve.

   Bake assembled vegan lasagne until bubbling and hot · 25 minUses The complete assembled dish · A sprinkling of fresh coriander leaves for finishing