Vegan Lasagna

Ingredients

• 1 cupgreen or red lentils
• 1carrots, diced
• 1onion, diced
• 1zucchini, small, diced
• coriander, sprinkling, to taste
• 5 ozspinach
• 10lasagne sheets
• 2 1/2 tbspvegan butter
• 4 tbspall-purpose flour
• 1 1/4 cupssoya milk
• 1 1/2 tspmustard
• 1 tspvinegar
• 1vegetable bouillon cube, optional

Method

1. 1

   Preheat the oven to 350°F.

2. 2

   Boil the carrots, onion, and zucchini for 5–7 minutes until soft. Add the lentils and a crumbled bouillon cube if using and bring to a gentle simmer. Cook, stirring, until the lentils are soft, about 20 minutes. Season with coriander.

3. 3

   Blanch the spinach leaves in boiling water for a few minutes until wilted. Remove and set aside.

4. 4

   Cook the lasagne sheets in the same water until just cooked. Drain and set aside.

5. 5

   Make the white sauce: melt the vegan butter in a saucepan, stir in the flour, then gradually whisk in the soya milk. Add the mustard and vinegar. Cook, stirring continuously, until smooth and thickened.

6. 6

   Layer the lasagne sheets, lentil mixture, spinach, and white sauce alternately in a baking dish, finishing with a layer of white sauce. Bake for 25 minutes until golden and bubbling.