Plant-Based Lasagna
These Plant-Based Lasagna is cheesy, flavourful, healthy and pretty much easy to make!
Servings: 6
Ingredients
For the Bolognese sauce
- 1 onion minced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 200 g mushrooms sliced
- 500 g canned pelati
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- salt & pepper
- 1 cup red lentils
- 1 cup hot water
- 1 cup walnuts crushed & roasted
- a handful of fresh basil
For the Bechamel
- 2 tablespoon coconut oil
- 1.5 tablespoon flour
- 5 dl almond milk
- salt & pepper
- ½ teaspoon nutmeg powder
Pasta Sheets
- 300 g dried pasta sheets
Instructions
For the Bolognese Sauce
- heat oil in a saucepan over high heat, add in onion and garlic and sauté until golden.
- Add in mushrooms and brown for a few minutes.
- Add in pelati, sugar and tomato paste, stir well, reduce the heat and let simmer with the lid on for 25 minutes.
- Add in lentils and water and cook for another 20 minutes.
- Stir in walnuts and basil and cook for 5 more minutes. Then set aside.
- Meanwhile preheat the oven to 190 degrees.
For the Béchamel Sauce
- In a saucepan heat milk over medium heat.
- In another saucepan melt oil over medium heat, add in flour and mix well using a kitchen whisk.
- Pour in milk and spices and cook for a couple of minutes until the béchamel is thick. Set aside.
Assembly
- Add a layer of bolognese sauce and béchamel to your baking dish. Then add a layer of pasta sheets. Repeat the process until you have no sauce left (the last layer has to be a layer of bechamel or bolognese). Transfer to the middle rack of the preheated oven and bake for 40-45 minutes.
- Buon appetito!