Lentil and Mushroom Lasagne
- 58 min
- ≈ €3.68
- 2 servings
- Easy
cooked brown lentils, button mushrooms, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- oven
- stove
Prepare
Heat the oven to 200°C and set out a medium
Heat the oven to 200°C and set out a medium baking dish.
Cook
Wipe button mushrooms clean with a damp cloth and cut
Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices; Peel onion, halve and finely dice Rinse spinach, drain well, and roughly chop.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry cooked brown lentils, button mushrooms, and onion for 8–10 minutes, until piping hot and browned on several sides.
Stir in tomato passata
Stir in tomato passata, tap water, and spinach, bring to the boil once and simmer gently for 5–6 minutes.
Bring soy milk
Bring soy milk, cornstarch, and nutritional yeast to the boil, then cook gently for 3–4 minutes, stirring regularly until creamy.
Finish
Layer fresh lasagna sheets with the lentil tomato sauce
Layer fresh lasagna sheets with the lentil tomato sauce and white sauce. Bake for 28–32 minutes, until the sheets are tender and the top bubbles; rest for 5 minutes.
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