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