Looking for a delicious vegan dish to feed the family? Why not try our healthy vegan lasagne that is packed full of flavour!
SERVES 8
INGREDIENTS:
1 tablespoon olive oil
1 brown onion
3 garlic cloves
2 red chillies, seeded
400g button mushrooms, quartered
300g pumpkin, peeled, cubed
1 red capsicum, diced
800g can lentils
800g can tomatoes
1/2 cup mixed herbs
1 cup vegetable stock
2 tablespoons tomato paste
1 packet of Rice and Corn Lasagne Sheets
White Sauce
2 cups oat milk
1/3 cup miso paste
1/4 cup spelt flour
1/2 teaspoon ground nutmeg
2 tablespoons olive oil
Optional Toppings
Vegan Cheese.
HOW TO:
- Preheat oven to 180C. In a deep frying pan heat oil on medium heat. Add the onion, garlic and chilli and sauté until onion is tender.
- Add quartered mushrooms, cubed pumpkin, diced capsicum and herbs and continue to sauté for a further 4 mins.
- Stir in drained and washed lentils, tomatoes, vegetable stock and tomato paste.
- Bring mixture to the boil then reduce heat and simmer until thickened.
- While the mixture is thickening, make the 'white' sauce. In a bowl, slowly stir the oat milk into the miso until a smooth texture. Add nutmeg to taste. In a saucepan on low heat combine the oil and spelt flour, stirring constantly.
- Remove from the heat and blend in the miso mixture until smooth. Return your 'white' sauce to high heat and stir until thick.
- Cover the bottom of a lasagne dish with half vegetable mixture. On top of this add lentils and cover with half miso sauce. Add a single layer of the rice and corn lasagne sheets. Repeat the process 2-3 times depending on how many layers you want.
- Bake lasagne for 40-45 mins. Remove from oven and let sit to cool and set.
Photo for illustration purposes only: Bigstock