Lentil Bolognese Lasagna
Hey! This recipe is a real jaw-dropper in my family. It's always such a success, even with my carnivore brother and father: meat is no match for this vegan lasagna. This lasagna does take some time to make, but it is the perfect centrepiece for a dinner party and can serve a large number of people. I strongly recommend making a very big batch of lasagna and then freezing small portions of what you don't eat in order to be able to have leftovers for a long time. I really hope that you enjoy this recipe as it's truly delicious and tastes really incredible, no one will ever be able to know that it's GF and vegan!
Makes 2 pans of lasagna
Ingredients:
For the bolognese:
- 1 onion
- 3 cloves garlic
- 500g green lentils
- 2 cans of tomato sauce
- 2 or 3 tbsp italian herbs: oregano, thyme, rosemary
For the bechamel:
- 1 1/2 cups sunflower seeds
- 3/4 cups water
- 3 tbsp nutritional yeast
- garlic powder
- salt
- pepper
For the pasta:
- 2 boxes of GF lasagna noodles (pre-cooked)
Step 1: To prepare the bolognese, begin by chopping the onion and garlic. Heat up in a large saucepan until the onions are translucid and a nice aroma fills your kitchen.
Step 2: Add the herbs, lentils and tomato sauce. Cook the lentils for about 30-40 mins, until they have gone soft and melt to the tongue when you taste.
Step 3: Place all the ingredients for your bechamel in a blender. Blend until you have achieved a smooth and creamy consistency. The sauce should be liquid enough to be poured on the lasagna.
Step 4: Preheat your oven to 180°C.
Step 5: Make your lasagna. Start by placing a very small amount of bolognese on the bottom of your oven pan that the lasagna will cook in. Place the lasagna noodles in the pan, and spread them out without leaving any holes; the pasta should cover the entire dish size. Add two laddles of bolognese until the pasta is covered. Pour a thin layer of bechamel over the bolognese. Start again by placing more noodles and repeating the process. My pans can hold about 3 or 4 layers of lasagna noodles. Once you place your last layer of pasta, cover with only bechamel and sprinkle some nutritional yeast on top.
Step 6: Cook the lasagna in the oven for about 45 mins, until the top is golden brown.
PS: With the quantities in this recipe, I made two big pans of lasagna which serves about 12 portions.
Enjoy!
Makes 2 pans of lasagna
Ingredients:
For the bolognese:
- 1 onion
- 3 cloves garlic
- 500g green lentils
- 2 cans of tomato sauce
- 2 or 3 tbsp italian herbs: oregano, thyme, rosemary
For the bechamel:
- 1 1/2 cups sunflower seeds
- 3/4 cups water
- 3 tbsp nutritional yeast
- garlic powder
- salt
- pepper
For the pasta:
- 2 boxes of GF lasagna noodles (pre-cooked)
Step 1: To prepare the bolognese, begin by chopping the onion and garlic. Heat up in a large saucepan until the onions are translucid and a nice aroma fills your kitchen.
Step 2: Add the herbs, lentils and tomato sauce. Cook the lentils for about 30-40 mins, until they have gone soft and melt to the tongue when you taste.
Step 3: Place all the ingredients for your bechamel in a blender. Blend until you have achieved a smooth and creamy consistency. The sauce should be liquid enough to be poured on the lasagna.
Step 4: Preheat your oven to 180°C.
Step 5: Make your lasagna. Start by placing a very small amount of bolognese on the bottom of your oven pan that the lasagna will cook in. Place the lasagna noodles in the pan, and spread them out without leaving any holes; the pasta should cover the entire dish size. Add two laddles of bolognese until the pasta is covered. Pour a thin layer of bechamel over the bolognese. Start again by placing more noodles and repeating the process. My pans can hold about 3 or 4 layers of lasagna noodles. Once you place your last layer of pasta, cover with only bechamel and sprinkle some nutritional yeast on top.
Step 6: Cook the lasagna in the oven for about 45 mins, until the top is golden brown.
PS: With the quantities in this recipe, I made two big pans of lasagna which serves about 12 portions.
Enjoy!
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