Italianby TheMealDBVegan LasagnaServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 cups green red lentils1 Carrots1 onion1 small zucchinisprinking coriander150g spinach10 lasagne sheets35g vegan butter4 tablespoons flour300ml soya milk1.5 teaspoons mustard1 teaspoon vinegarStepsStep-by-step0 of 6 done1Preheat oven to 180 degrees celcius.2Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.3Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.4Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.5To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish.6Bake in the preheated oven for about 25 minutes.Source: TheMealDB
