VEGAN LASAGNE
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A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food.
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Ingredientsn 4 tbsp extra virgin olive oiln 1 large onion, finely choppedn 1 small aubergine, cut into roughly 1.5cm/⅝in dicen 1 medium courgette, cut into roughly 1.5cm/⅝in dicen 1 red pepper, seeds removed, cut into roughly 1.5cm/⅝in dicen 250g/9oz small chestnut mushrooms, thinly slicedn 2 garlic cloves, crushedn 100g/3½oz dried red split lentilsn 2 x 400g tin chopped tomatoesn 2 tsp Italian seasoning or dried oreganon 1 tsp sugar, any kindn 1 vegan vegetable stock cuben 150g/5½oz fresh young spinach leavesn 9–10 dried lasagne sheets (I am using gluten free)n salt and ground black pepper
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For the white saucen 3 tbsp rape seed oil/olive oil or hemp seed oiln 100g/3½oz plain flour ( i am using gluten free) n 800ml/1¼ pint unsweetened almond milkn 3 tbsp nutritional yeast flakesn 1 bay leaf (optional)n ¼ tsp ground nutmegn salt and freshly ground black pepper
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Methodn Preheat the oven to 200C/180C Fan/Gas 6.
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Heat the olive oil in a large, non-stick saucepan and fry the onion for 3–4 minutes, or until softened and lightly browned, stirring. Add the aubergine, courgette, pepper and mushrooms and fry for 12 minutes, stirring regularly.
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Add the garlic and cook for a few seconds more, then stir in the red lentils, tomatoes, Italian seasoning, sugar and crumbled stock cube.
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Refill one of the tomato tins with water (400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly. Add the spinach leaves, a handful at a time and cook for 1–2 minutes more.
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While the vegetables are simmering, make the white sauce. Heat the oil in a medium saucepan. When it is hot add the flour and cook, stirring all the time, for 1 minute. Stir in the milk, yeast, bay leaf and nutmeg and season well with salt and pepper.
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Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone covered whisk if using a non-stick saucepan.) Adjust the seasoning to taste – you’ll need more black pepper than you might imagine.
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Spread a third of the vegetable mixture over the base of a 2½ –3 litre/4½– 5 pints ovenproof lasagne dish and cover with a single layer of lasagne sheets. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
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Pour over just under half of the white sauce, after removing the bay leaf, and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the white sauce.
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Bake for 35–40 minutes, or the pasta has softened and the topping is nicely browned and bubbling. Stand for 5 minutes before cutting to allow the filling to settle