LASAGNE
PREP + COOK TIME HOUR MINUTES
SERVES
brown onion diced
clove garlic minced
celery stalk diced
medium carrot diced
cup swiss brown mushrooms diced
can (g) lentils drained rinsed
g tomato passata
½ tablespoon dried mixed herbs
teaspoon coconut sugar
cup (ml) water
g lasagne sheets
BÉCHAMEL
½ cups (ml) unsweetened
soy milk
¼ cup nutritional yeast
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ tablespoons cornflour
¼ teaspoon salt
Sautéoniongarliccelerycarrot
andmushroomsinasaucepanon
medium highheatfor minutes
oruntilfragrantandslightly
softenedAddinthelentilspassata
mixedherbscoconutsugarand
waterandbringtotheboilOnce
boilingreducetheheattolowand
gentlysimmerforminutesor
untilthickenedSeasonwithsalt
Meanwhilepreheatovento
CCfanPlaceallthe
béchamelingredientsinasaucepan
Whiskwellandcookonmedium
heatstirringconstantlytoprevent
themixturefromclumpingtogether
orstickingOnceslightlythickened
removefromtheheatandsetaside
Notethatitwillcontinuetothicken
asitsitssodon’tovercookitIfitis
toothickaddinafewtablespoonsof
soymilkandwhiskuntilrunnier
Tolayerthelasagnebeginby
spreadinganevenlayeroflentil“Lasagne will always
remain one of my
favourite comfort
foods. This hearty
veganised version is
so rich and flavourful,
you won’t even realise
that it’s packed with
a decent serving
of vegies.”
mixtureonthebottomofalarge
bakingdishortrayfollowedbysome
ofthebéchamelPlacethelasagne
sheetsontopthenrepeatstepswith
thelentilmixturebéchameland
lasagnesheetsuntilyouhaveused
themallup
Coverthelasagnewithfoilplace
inthepreheatedovenandbakefor
minutescoveredandthe
remainingminutesuncovered
untilgoldenandbubbling
Coolforminutesbeforeslicing
andservingExclusive Cookbook Extract