Jen’s Lasagne

AuthorJen BookerDifficultyIntermediate

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

Yields1 Serving
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

 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

1

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

2

Add the garlic and fry for a few more minutes

3

Blitz the carrot and mushrooms until very fine

4

Add to the pan and fry down for 15 mins

5

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

6

Cook for 10 mins

7

Add the lentils, salt & pepper

8

Cook until thick and check the seasoning

9

Remove from the heat and make the white sauce

10

Heat the spread in a pan until melted

11

Add the flour until you have a paste

12

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

13

Season

14

Now assemble the lasagne

15

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

16

Add a layer of pasta

17

Top with a layer of the lentil mixture

18

Add a layer of white sauce

19

Repeat and top with white sauce and vegan style parmesan

20

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

Ingredients

 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

Directions

1

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

2

Add the garlic and fry for a few more minutes

3

Blitz the carrot and mushrooms until very fine

4

Add to the pan and fry down for 15 mins

5

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

6

Cook for 10 mins

7

Add the lentils, salt & pepper

8

Cook until thick and check the seasoning

9

Remove from the heat and make the white sauce

10

Heat the spread in a pan until melted

11

Add the flour until you have a paste

12

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

13

Season

14

Now assemble the lasagne

15

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

16

Add a layer of pasta

17

Top with a layer of the lentil mixture

18

Add a layer of white sauce

19

Repeat and top with white sauce and vegan style parmesan

20

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

Jen’s Lasagne

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