Vegan Lasagne (v)
Ingredients
- 1 carrot
- 1 fennel
- A colourful selection of peppers
- 1 leek
- Roasted butternut squash (this was left over from another dish)
- Green lentils
- Tin of tomatoes
- Tomato puree
- Seasonings: Mixed herbs, fennel seeds, black pepper, stock cube, bay leaf
- Tomato puree
- Vegan lasagne sheets
For the sauce:
- 50g vegan margarine
- 50g plain flour
- 500ml oat milk or similar
- Black pepper
- Mustard
- Salt
- Vegan yeast flakes
- Vegan bullion
Method
- Cut the veggies into small chunks, add the butternut squash (this can be an extra, but it gave the dish a different taste to normal)
- Place these into a cooking pot
- Add the lentils, tinned tomatoes, tomato puree and seasonings
- Cover with water and cook for around 30 minutes to an hour until everything is cooked and the mixture is no longer wet
Make the white sauce
- Place the margarine, flour and milk in the pan and cook until a nice sauce appears – it is easy! Use a whisk for any lumps
- Add the seasonings, yeast flakes, bouillon, a little mustard, salt and pepper
- Make up the lasagne and bake in the oven for 30 – 40 mins