Nobody Believes There is NO MEAT In This Lasagna! Vegan Recipe

nutritional yeast

🥗Healthier: hemp seeds

💰Cheaper: parmesan cheese

Hemp seeds provide a nutty flavor and protein, while parmesan is a more affordable option.

vegan cheese

🥗Healthier: cashew cream

💰Cheaper: mozzarella

Cashew cream is a healthier, creamy alternative, while mozzarella is a cost-effective choice.

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Chop 1 parsnip and 1 red bell pepper.

Add 1 tablespoon of olive oil to a large skillet over medium heat.

Sauté the chopped parsnip and red bell pepper for a few minutes.

Add 1 teaspoon of dried parsley, 1 teaspoon of Italian herbs, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin; stir to combine.

Add 2-3 cloves of minced garlic and 100g of chopped walnuts; cook for a few more minutes.

In a separate pot, add 100 raw green lentils, 400g of chopped tomatoes, and 500ml of water; cover and simmer on low heat for around 30 minutes.

After 30 minutes, remove the garlic and bay leaves from the lentil mixture.

In a small pan, add 1 tablespoon of flour and fry on low heat until golden brown.

Slowly add 500ml of soya milk to the flour, whisking to create a sauce.

Season the sauce with salt, black pepper, and fresh parsley to taste.

Prepare the lasagna by layering the vegan white sauce, lasagna pasta, and the lentil mixture in a baking dish.

Top the final layer with vegan cheese.

Bake in a preheated oven at 180°C for around 40 minutes.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens