A take on an old classic – beef Lasagne, sans beef.
I’ve always loved lasagne, ever since I was knee high to a grasshopper, but what I love even more about this version of lasagne, is that it’s loaded with so much veg and you wouldn’t really even know – especially If you use a food processor to get the sauce to a super smooth consistency – more on that in the directions.
Disguising vegetables is not something I have to do as it’s just my hubby and I but the fact that the veg is disguised is a good thing for people who have small fussy people or perhaps those who are looking to squish and extra serve or two of veggies into their daily diet.
I love using lentils in Italian dishes and particularly when a traditional recipe calls for ‘beef’, I find their consistency absolutely nails it when it comes to texture and don’t even get me started on the creamy Bechamel, as we all know a great lasagne is all about that creamy béchamel.
For anyone time poor there are a few short cuts you can take on this lasagne recipe. Granted, it won’t give you the same outcome as the full recipe (which I always make if I have the time) but when I’m short on time I sometimes do this. Pasta sauce ( get the kind with added herbs already) + 1 tin of lentils, brown onion & garlic – this becomes your sauce – fry off the onion and garlic then add the pasta sauce. Make the béchamel as per instructions then layer it with the lasagne sheets and throw it in the oven, top with lots of herbs.
If you love the recipe, please let me know in the comments. Or if you don’t let me know that too, or feel free to just say hello 🙂
Now on to cooking an epic lasagne – let’s do this!
EQUIPMENT:
Oven, 23x23cm oven dish, 2 saucepans, Food processor (optional
To begin with, dice the carrots, mushroom celery, olives, sundried tomatoes, garlic, onions finely OR add them to your food processor (or vitamix) and process until super fine – this will make for a fine sauce (my favourite!)
Add the diced or pureed vegetables along with the Passata, stock powder, olives, herbs,1 cup of water to saucepan. Add drained lentils in and allow to cook for at least 30 mins on a low but gentle simmer. If the sauce thickens too much add a little more water.
While the Lentil Ragu sis simmering make the Bechamel sauce - place a saucepan over a medium heat and add in the dry ingredients, followed by the almond milk. Whisk the ingredients gently and continuously for a few minutes until your sauce becomes nice and thick. Remove from heat and allow to cool.
Preheat oven to 180 degrees C
Once the Lentil Ragu sauce has been cooking for at least 30 mins, remove from heat and allow to cool down. Once cool enough, taste and adjust your seasonings if necessary.
To begin assembling your Lasagne pour a ladle or slightly more of the ragù into the oven dish followed by some of the béchamel, and spread the ingredients. Now place a layer of the GF Lasagne sheet and repeat the layers until everything is used up. I like my top layer to be heavy on the Bechamel sauce so be sure to not use all of it up on your under layers.
Place the lasagne into the oven and bake it for 30 – 35 minutes. Remove from oven and allow to stand for at least 10-15 minutes before serving.
Garnish with herbs, Vegan cheese, or vegan Parmesan (for my own Parmesan I use 1 cup Nutritional yeast to ¾ cup cashews + pinch of salt and blend in the vitamix for about 20 secs)
Ingredients
Directions
To begin with, dice the carrots, mushroom celery, olives, sundried tomatoes, garlic, onions finely OR add them to your food processor (or vitamix) and process until super fine – this will make for a fine sauce (my favourite!)
Add the diced or pureed vegetables along with the Passata, stock powder, olives, herbs,1 cup of water to saucepan. Add drained lentils in and allow to cook for at least 30 mins on a low but gentle simmer. If the sauce thickens too much add a little more water.
While the Lentil Ragu sis simmering make the Bechamel sauce - place a saucepan over a medium heat and add in the dry ingredients, followed by the almond milk. Whisk the ingredients gently and continuously for a few minutes until your sauce becomes nice and thick. Remove from heat and allow to cool.
Preheat oven to 180 degrees C
Once the Lentil Ragu sauce has been cooking for at least 30 mins, remove from heat and allow to cool down. Once cool enough, taste and adjust your seasonings if necessary.
To begin assembling your Lasagne pour a ladle or slightly more of the ragù into the oven dish followed by some of the béchamel, and spread the ingredients. Now place a layer of the GF Lasagne sheet and repeat the layers until everything is used up. I like my top layer to be heavy on the Bechamel sauce so be sure to not use all of it up on your under layers.
Place the lasagne into the oven and bake it for 30 – 35 minutes. Remove from oven and allow to stand for at least 10-15 minutes before serving.
Garnish with herbs, Vegan cheese, or vegan Parmesan (for my own Parmesan I use 1 cup Nutritional yeast to ¾ cup cashews + pinch of salt and blend in the vitamix for about 20 secs)
