Lentil and mushroom lasagna

Ingredients

For 6 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 onion
• 2 tbsp olive oil
• 2 bay leaves
• 1 cup fresh mushrooms
• 2 carrots
• 3 tbsp tomato purée
• 2 cups cooked brown lentils
• 350 g tomato passata
• 150 ml water
• 2 tbsp soy sauce
• 1 tsp paprika
• 1 tbsp balsamic vinegar
• 4 basil leaves
• 1 tsp oregano
• 1 tsp thyme
• Salt and pepper to taste
• 500 g egg-free lasagne sheets
• 400 ml prepared vegan béchamel
• 3 tbsp grated vegan cheese

Step-by-step method

1. Heat the oven to 200°C. Chop onion, carrots and mushrooms.
2. Soften the onion and bay leaves in the oil. Add mushrooms and let their liquid evaporate.
3. Add carrots, tomato purée, lentils, passata, soy sauce and seasonings. Cover and cook for 10–15 minutes, adding water as needed.
4. Remove the bay leaves. Stir in balsamic vinegar and basil and adjust seasoning. Prepare the lasagne sheets according to the packet.
5. In a baking dish, alternate pasta, filling and vegan béchamel. Finish with béchamel and vegan cheese.
6. Bake for 20–30 minutes until the pasta is cooked and the top golden.