This hearty vegan lasagne with layers of cream, mushroom sauce and earthy lentils has become a new favourite in my house.

Adding the wine does make a difference to the taste but if you don’t have any to hand you could replace with vegetable stock.

Ingredients (to serve 4)

  • 250g lasagne sheets (gluten-free if required. I like spelt or lentil lasagne)
  • 1 tin of green lentils (or equivalent dried lentils, cooked)
  • Approx 400g mushrooms of any variety – make it a special dish by combining more exotic mushrooms with chestnut mushrooms
  • 1 medium onion
  • 2-3 cloves of garlic
  • 100ml dry white wine (or vegetable stock)
  • 100ml red wine (or more white wine or vegetable stock)
  • 2 sprigs of fresh rosemary (or dried. Or substitute thyme)
  • 250ml oat cream (or substitute any other plant cream like soy or coconut)
  • 2 tsp soy sauce (or substitute coconut aminos)
  • 4 tbsp nutritional yeast flakes and/or 4 tbsp ground flax seed – to top
  • Olive oil for frying (always use good quality oils – cold pressed and extracted by mechanical means)
  • Salt and pepper to taste

Method

To make the mushroom layer
  • Finely chop the onions
  • Roughly chop the mushrooms
  • Place mushrooms and onions in a pan with olive oil and fry on a medium heat, stirring occasionally, until softened.
  • Meanwhile finely chop the garlic and leave aside (this releases the inulin which is its beneficial properties)
  • Once the mushrooms and onions are almost softened, add the garlic, and cook for another minute
  • Add the white wine, and 1 tsp soy sauce and simmer for another 2 minutes
  • Remove from heat and set aside
To make the lentil layer
  • Drain and rinse the lentils well under cold running water
  • Add to a pan with red wine, rosemary and 1 tsp soy sauce
  • Warm through on a low heat
To assemble the lasagne and cook
  • In an oven proof dish, layer:
    • Oat cream (a thin layer)
    • Mushroom mixture
    • Lasagne sheets
    • Lentil mixture
  • Repeat until all of the ingredients have been used
  • Top with nutritional yeast flakes and/or flax seed
  • Bake in oven for 40 minutes, until lasagne is cooked

 

Serve with lots of green veg or a big green salad