Recipe byThe ZestyPlate Kitchen
Pasta layered with a hearty lentil and vegetable ragu, spinach and a creamy dairy-free white sauce, baked until golden. Wholesome plant-based food.
Layers of pasta with a rich lentil and vegetable ragu, wilted spinach and a creamy dairy-free white sauce, baked until golden on top. It holds its own against the classic, with the lentils bringing both protein and a satisfying, meaty body. It also assembles well in advance, which makes it a sensible choice when you're feeding a few people.
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Prep 25 min
Cook 45 min
Total 70 min
Medium
Scale:
- 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
Tags:
Vegan Pasta
Preparation
- Heat the oven to 180C.
- Boil the vegetables for 5 to 7 minutes until soft. Add the lentils and bring to a gentle simmer, dropping in a stock cube if you like. Carry on cooking and stirring until the lentils are soft, about 20 minutes.
- Blanch the spinach in a pan for a couple of minutes, then lift out and set aside.
- Top up the pan with water and cook the lasagne sheets, then drain and set aside.
- For the sauce, melt the vegan butter and stir in the flour, then gradually pour in the soya milk along with the mustard and vinegar. Cook and stir until smooth, then build the lasagne in layers in a baking dish.
- Bake for about 25 minutes.
Tips from the ZestyPlate Kitchen
- Reduce the lentil ragu until it's properly thick, or the finished lasagne turns out watery.
- Keep whisking the white sauce the whole time so it stays smooth as it thickens.
- Taste and season every layer; an under-seasoned lasagne is a flat one.
- Let it sit for a few minutes out of the oven so the slices hold together when you cut.
Frequently Asked Questions
Green or brown lentils keep their shape and give the ragu a meaty texture. Cook them until tender but not collapsing.
Yes. Put it together and chill, then bake when you need it. It freezes well too, so it's handy for batch cooking.
Whisk the flour into the melted vegan butter first, then add the plant milk a little at a time, stirring constantly until thick and smooth.
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