Vegan Lasagne

Who said vegan had to be boring? Try this delicious lasagne with layers upon layers of flavours.

The ingredient of Vegan Lasagne

• 1 tbsp olive oil
• 1 large onion finely chopped
• 3 garlic cloves crushed
• 2 small red chillies seeded finely chopped
• 400g button mushrooms quartered
• 300g pumpkin peeled diced
• 1 red capsicum seeded chopped
• 1 2 cup mixed herbs basil thyme oregano chopped
• 2 x 400g can lentils drained rinsed
• 2 x 400g can tomatoes
• 1 cup vegetable stock
• 2 tbsp tomato paste
• 200g orgran rice and corn lasagne sheets
• 1 2 cup rye or spelt breadcrumbs made from 2 slices
• 1 tbsp olive oil
• 1 2 tsp paprika
• 2 cups oat milk
• 1 3 cup shiso miso paste see notes
• 1 2 tsp ground nutmeg
• 2 tbsp olive oil
• 1 4 cup spelt flour

The Instruction of vegan lasagne

• preheat oven to 180c heat oil in a frying pan on medium sautu00e9 onion garlic and chilli for 2 3 mins until onion is tender add mushroom pumpkin capsicum and herbs and sautu00e9 for further 3 4 mins
• stir in lentils tomatoes stock and paste bring to the boil then reduce heat and simmer for 35 40 mins until thickened
• meanwhile to make the sauce slowly stir oat milk into miso until smooth add nutmeg in a saucepan combine oil and flour stir over low heat until combined remove from heat and blend in milk mixture until smooth return to heat and cook on high stirring until smooth and thick
• cover the bottom of a 10 cup ovenproof dish with half vegetable mixture arrange single layer of pasta over lentils and cover with half miso sauce repeat layers
• in a bowl combine breadcrumbs with oil and paprika sprinkle over lasagne and bake for 40 45 mins serve with a green salad

Nutritions of Vegan Lasagne

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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