Lentil Lasagne

So this is the first blog post in this project. I am cooking and blogging with my girlfriend Gemma. We both love food and cooking and are passionate vegans. The aim of the blog is to create food that is not expensive or pretentious but just tasty home cooked food.


1 Onion dicedIMG_20161116_185846.jpg

2 Garlic cloves diced or crushed

1 green pepper diced

250g Mushrooms diced

700g Braised lentils

Tin of chopped tomatoes

Dried basil and and origano to taste

— For the white sauce

3tbs vegan butter

4tbs plain flour

900ml soy milk

3tbs nutritional yeast

— for the topping

3tbs nutritional yeast

1.5 tbs golden breadcrumbs

Or vegan cheese

Preheat the oven to 180 degrees. Add onions to a deep frying pan or wok and fry on a low heat until soft, then add garlic. After a couple of minutes add the green pepper and fry until soft. Add the mushrooms and fry for 5 minutes until the mushrooms are soft.

Add your braised lentils and a tin of chopped tomatoes with a teaspoon of dried oregano and basil, or a couple of teaspoons of mixed herbs. Allow the dish to simmer for 10 to 15 minutes.

To make the white sauce melt 3 tablespoons of butter in a saucepan. Once melted add 4 tablespoons of plain flour until it comes together into a sticky dough in the pot. Cook this on a medium heat for a couple of minutes then remove from the heat. Add the soy mimg_20161116_200413ilk a bit at a time while constantly stirring. Once you have a thick creamy sauce add three tablespoons of nutritional yeast.

Layer the lentil sauce, white sauce and pasta sheets in an ovenproof dish finishing on a layer of white sauce. For the topping add 3 tablespoons of nutritional yeast mixed with one and a half tablespoons of golden breadcrumbs. Alternatively you can grate your favorite vegan cheese on top.

Cook in the oven for 45 minutes.


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