Vegan Lasagna With Lentils and Zucchini
Are you familiar with soul food? Lasagne is definitely food for the soul because hardly any other dish is so inviting, so awesomely delicious and makes everyone so happy! My recipe for a vegan lasagne with lentils and zucchini is soul food of the finest and deliciously healthy.
Equipment
- 1x rectangular baking dish
Ingredients
For the tomato sauce
- 200 g lentils brown or green
- 1 gr onions 120 g
- 1 clove of garlic
- 1 tbsp olive oil
- 3 tbsp tomato paste
- 50 ml vegan red wine alternatively vegetable broth
- 350 ml vegetable broth
- 1 can of chopped tomatoes 400 g
- 1 tsp dried Italian herbs
- 2 twig thyme pick the leaves off
- 1 tsp paprika powder sweet
- 1 tsp smoked paprika powder
- salt and pepper
For the béchamel sauce
- 3 tbsp canola oil with butter taste
- 1 heaped tbsp whole grain spelt flour 25 g
- 400 ml plant based drink ideally mixed oat and soy drink
- 2 tbsp fine east flakes
- 1 tsp white almond butter
- ½ tsp mustard
- 2 pinches nutmeg powder
Additionally
- 3 small zucchini 750 g*
- ½ bunch fresh basil
Instructions
- It is best to soak the lentils overnight. This makes them a little easier to digest. You can also skip this step without any problems.
- Finely dice the onions and garlic.
- Heat some olive oil in a wide pan or pot and sauté pieces of onion and garlic in it for 5 minutes.
- Pour the soaked lentils in a sieve and rinse thoroughly. Roast together with the tomato paste in a pot / pan with the onions and garlic for about 3 minutes.
- Deglaze with red wine, add vegetable stock and simmer for 10 minutes
- Then add the chopped tomatoes, the fresh thyme leaves, the dried herbs, the two paprika powders, a little salt and pepper and simmer for another 15 minutes.
- In the meantime, heat the canola oil in a large pot for the vegan bechamel sauce. As soon as it is hot, add the flour, stir well with a whisk and sauté briefly. Then deglaze with the plant drink and bring the sauce to the boil, stirring constantly, until the sauce is creamy. Remove from heat, add the remaining ingredients, stir well and season with salt and pepper.
- Preheat the oven to 180 ° C convection.
- Cut the zuchhini lengthways into thin slices approx. 3 mm thick.*
- Spread a portion of the tomato and lentil filling/sauce on the bottom of the baking dish. Cover completely with zucchini slices. Spread some more of the tomato and lentil filling on top. Spread some of the béchamel sauce on top and add zucchini slices. Repeat the process until the edge of the baking dish is reached or the fillings are used up. (If you have too much filling for your casserole dish, just take an additional small dish and cover it with the rest of the filling and the zucchini slices.
- Bake the lasagne in the preheated oven for 30-40 minutes.
- Let cool slightly before serving and serve sprinkled with chopped basil or basil leaves.
Notes
*Instead of zucchini, you can prepare this lasagne in the classic style with vegan lasagne pasta. In this case, the baking time will take about 10 minutes longer. Before you take the lasagne out of the oven, simply check with a fork, if the lasagne pasta sheets are al dente.
Check my youtube video for step-by-step preparing instructions.
Tried this recipe?Let us know how it was!