Ingredients
- green red lentils (1 cup)
- carrot (1)
- onion (1)
- zucchini (1 small)
- spinach (150 g)
- lasagne sheets (10)
- vegan butter (35 g)
- flour (4 tablespoons)
- soya milk (300 ml)
- mustard (1.5 teaspoons)
- vinegar (1 teaspoon)
- coriander (to taste)
Instructions
Steps
- Preheat your oven to 180°C.
- Cook the vegetables in boiling water for 5-7 minutes until tender. Add green lentils and simmer gently, optionally adding a stock cube for flavor. Continue cooking until the lentils are soft, about 20 minutes.
- Blanch spinach leaves briefly in a pan, then set aside.
- Use the same pan to cook the lasagne sheets in water until done. Drain and set aside.
- For the sauce, melt vegan butter in a saucepan, then stir in flour. Gradually whisk in soya milk, followed by mustard and vinegar, cooking until smooth.
- Assemble the lasagna in a baking dish as desired and bake in the preheated oven for around 25 minutes.