Lentil and Mushroom Lasagne
- 58 min
- ≈ €3.68
- 2 servings
- Easy
Main ingredients: cooked brown lentils, button mushrooms, baby spinach, and fresh lasagna sheets. Allow about 58 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- oven
- stove
Prepare
Heat the oven
Heat the oven to 200°C and set out a medium baking dish.
Cook
Wipe button mushrooms clean
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
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
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.
More vegan recipes
Creamy Vegan Mac with Broccoli
Lentil and Mushroom Moussaka
Lentil Spaghetti Bolognese
Lentil Loaf with Mashed Potatoes
Crispy Tofu Katsu Curry
Crispy Tofu Schnitzel with Warm Potato Salad
Greek Lemon Chickpea Potatoes
Palak Tofu with Rice
Pan-Fried Tofu Mushroom Dumplings
Quinoa-Stuffed Peppers
Roasted Red Pepper White Bean Soup with Garlic Toast
Seitan Paprika Goulash with Potatoes
Recipe from VegPlan · https://vegplan.app/recipes/lentil-mushroom-lasagne
