Vegan lentil and mushroom lasagne with gluten free sheets
Layers of rich lentil ragu and a creamy oat milk white sauce, baked until golden and bubbling.
- Time1 hr 20
- LevelMedium
- Costabout £1.37 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion, carrots and mushrooms for 10 minutes until soft and the water has cooked off. Add the garlic for 1 minute.
10 min - 2
Stir in the lentils, passata and stock. Simmer for 20 minutes, stirring often, until thick.
20 min - 3
Melt the dairy free spread in a pan, stir in the flour for 1 minute, then whisk in the oat milk a little at a time. Simmer for 5 minutes until thick, then stir in the nutritional yeast and season.
5 min - 4
Heat the oven to 190°C (170°C fan).
- 5
Layer the ragu, lasagne sheets and white sauce in a dish, finishing with white sauce.
- 6
Scatter with the sunflower seeds and bake for 35 minutes, until golden and bubbling. Rest for 10 minutes before cutting.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.