Lentil and sweet potato vegan lasagna
This is a kitchen staple at my house, we make it in large batches and eat it over a few days or even freeze it, if there is any left. I’m a great believer in mixing it up so don’t be afraid to do so with different vegetables like carrots, leeks, eggplant, capsicums, chilli, pumpkin and zucchini. Play around with it until you make it your’e own much loved version.
If you don’t like canned lentils cook some fresh or use a different pulse. Just enjoy.
The day before
Wash and peel 2 sweet potatoes. Toss in Olive oil and salt and slice length ways.
Place in a single layer on a baking tray lined with baking paper and roast at 180 degree Celsius with soft. About 20 to 30 minutes. Cool overnight, covered in the fridge.
The lentil bolognese
Ingredients (serves 4 to 6)
1 large brown onion washed peeled and finely chopped.
1 clove garlic (as above)
2 sticks of celery (as above)
2 large mushrooms sliced.
2 cans of organic lentils (undrained)
3 cans of organic pureed tomatoes.
About 50 ml of extra virgin olive oil.
Salt and pepper to taste.
1 tbsp of dried oregano
Method
Heat the olive oil in a pot and add the chopped vegetables with a pinch of salt.
Cook without colour until the vegetables begin to soften.
Add the tomatoes, lentils and oregano.
Simmer for round 40minutes until reduced.
Check seasoning.
Vegan Bechamel
Ingredients.
100g nutlex/margarine/butter
100g Plain flour (gluten free if you prefer)
1 litre bonsoy/almond milk/oat milk. (nothing sweetened)
10g nutritional yeast
90g mixed vegan cheese (mozzarella, parmesan etc.)
Method
Melt the butter in a medium sized pot.
Once melted add the flour and whisk on, cook for 30 seconds
Be careful not to burn.
Slowly add the milk and whisk. Do this slowly to prevent lumps.
Whisk until thick about 10minutes.
Add the yeast and cheese, adjust the seasoning.
To assemble
1 to 2 packets of fresh or dried lasagna sheets, the choice is yours.
Heat oven to 180 degrees celsius.
Place a small number of lentils in bottom of the deep tray.
Top with pasta, then about 1/2 the lentil sauce, sweet potato and then 1/3 of the bechamel.
Repeat.
On the top finish with a covering of bechamel and a sprinkle of vegan cheese.
Bake for about 30 minutes and then stand for ten.
Serve with a garden salad.