Jen’s Lasagne

By Jen Booker

January 7, 2017

This is an easy and yummy lasagne inspired by my mum's original omni version.

  • Prep: 10 mins
  • Cook: 1 hr 10 mins
  • Yields: 4 people


1 tbsp olive oil

1 onion

1 clove of garlic

1 carrot

400g mushrooms (half chestnut or closed cup & half shiitake)

1 can green or puy lentils (Drained and rinsed)

2 cans of chopped tomatoes

3 tbsp tomato puree

1.5 tsp dried oregano

Salt & pepper

50g vegan spread

3/4 tbsp flour (enough to make a paste with the spread - I never measure!)

Unsweetened plant milk (I use almond)

Vegan parmesan style cheese

Lasagne sheets


1Blitz the onion in a food processor and fry in the oil until soft and turning golden

2Add the garlic and fry for a few more minutes

3Blitz the carrot and mushrooms until very fine

4Add to the pan and fry down for 15 mins

5Add half a can of chopped tomatoes, the oregano and the tomato puree

6Cook for 10 mins

7Add the lentils, salt & pepper

8Cook until thick and check the seasoning

9Remove from the heat and make the white sauce

10Heat the spread in a pan until melted

11Add the flour until you have a paste

12Add the milk bit by bit and whisk until the sauce is thin then bubble up until the correct consistency


14Now assemble the lasagne

15Add a layer of the chopped toms to the bottom of a pyrex or any square oven proof dish

16Add a layer of pasta

17Top with a layer of the lentil mixture

18Add a layer of white sauce

19Repeat and top with white sauce and vegan style parmesan

20Bake in the oven at 190 degrees for 30 mins until bubbling


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