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Amanda’s Lasagne

Serves: 6 serves
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

This rich, savoury lasagne recipe features an array of vegetables mixed with lentils and a creamy white sauce to create the ultimate comfort dish. Ideal for those chilly evenings in… simply fry, layer, bake and wait!

ingredients

1 tbsp extra virgin olive oil
1 brown onion, diced
1 medium carrot, diced
1 ½ cup (250g/8.8oz) pumpkin, skin removed and finely diced
1 cup (80g/2.8oz) broccoli, finely chopped
½ cup (80g/2.8oz) green beans, finely chopped
1 can (400g/14oz) lentils
1 jar (400g/14oz) pasta sauce 400g
1 tbsp vegeta stock
1 tsp cayenne pepper
1 tsp rosemary
1 tsp oregano
200g/7oz lasagne sheets
100g/3.5oz vegan shredded cheese

White sauce:
2 cups (475ml/16oz) unsweetened oat milk
3 tbsp dairy-free butter
5 tbsp all purpose flour
Salt and pepper, to taste

method

1. Preheat the oven to 180 degrees celsius/350 degrees fahrenheit.

2. In a large frypan add 1 tbsp olive oil, 1 diced onion, 1 diced carrot, 1 cup diced pumpkin, 1 cup chopped broccoli and ½ cup chopped green beans.

3. Saute for 6-7 minutes. Once the vegetables begin to soften, drain the can of lentils and add them into the frypan with 1 jar of pasta sauce. Mix through, reduce heat and allow to simmer for 10 minutes.

4. Meanwhile, add 2 cups unsweetened oat milk and 3 tbsp dairy-free butter to a small saucepan on a low heat. Slowly stir through the 5 tbsp of butter until the mixture thickens into a paste. Add salt and pepper then remove from heat.

5. In a large baking dish, begin to layer the lasagne. Start with the lentil mixture, then the lasagne sheets. (*tip – you may have to cut some sheets to make sure they are covering the entire layer.) Depending on the size and shape of your baking dish you may only get 2 layers or 3.

6. Spread the white sauce over the top as your last layer. Cover with 1 cup of vegan shredded cheese. Bake in the oven for 30-40 minutes, until it becomes golden and crispy on top.

nutritional information

Per Serve
Calories – 400kcal (1670kJ)
Protein – 15g
Carbohydrates – 50g
Fat – 14g

Food for your Soul

The lentils and vegetables throughout this dish provide a delicious hit of protein, antioxidants and vitamins. We’re all about adding as many nutrients as possible into the classics, so we can recreate more than just a tasty comfort meal, but a beneficial meal as well! Lentils boost your amino acid intake, which rebuilds our muscles and aids in the recovery process, whilst the tomatoes, pumpkin and greens include vitamin A and C. Research shows Vitamin A is essential for healthy vision and decreasing the risk of certain cancers. Vitamin C is a powerful antioxidant that improves your immunity’s defence system and helps when your tissue needs repairing (like after a workout, or when you are wounded). This makes it a great option for dinner after a big day of work and exercise. Your muscles, nerves and cells will appreciate the extra nutrient boost!

Annie Long

Annie Long

FBFM Head Recipe Designer

Annie is a certified nutritionist with a plant-based focus. She believes that eating a diet primarily made of plants is not only beneficial to our bodies, but also for the environment and the animals we share it with. Food is her passion, but when she’s not in the kitchen you’ll find her hanging out with her golden retriever somewhere by the sea!

instagram: @annielonglife