Vegan Lasagna

Ingredients

• 1 cups green red lentils
• 1 Carrots
• 1 onion
• 1 small zucchini
• sprinking coriander
• 150g spinach
• 10 lasagne sheets
• 35g vegan butter
• 4 tablespoons flour
• 300ml soya milk
• 1.5 teaspoons mustard
• 1 teaspoon vinegar

Instructions

1. Preheat the oven to 180°C.
2. Peel and chop the carrot, onion and zucchini. Place the vegetables in a pot, cover with water and cook for 5–7 minutes until softened. Add the lentils, bring to a gentle simmer (adding a stock cube if desired) and cook for about 20 minutes, stirring, until the lentils are tender.
3. Blanch the spinach leaves in boiling water for a few minutes, then drain well and set aside.
4. Top up the pan with water and cook the lasagne sheets according to the packet instructions. Drain and set aside.
5. To make the sauce, melt the vegan butter in a saucepan over medium heat. Stir in the flour and cook briefly, then gradually whisk in the soy milk. Add the mustard and vinegar and cook, stirring, until smooth and creamy.
6. Assemble the lasagna in an ovenproof dish, layering the lentil and vegetable mixture, lasagne sheets, spinach and sauce. Finish with a layer of sauce on top.
7. Bake in the preheated oven for about 25 minutes until heated through and lightly golden. Let rest briefly before serving.

instructions_source: editorial-classic