Name: Vegan Broccoli Lentil Lasagne
Total time: 60 min
Yield: 8
Ingredients: 1 tbsp olive oil; 3 garlic cloves, finely chopped; 1 leek, sliced; 2 zucchini, cut in small triangles; 460 g pre-cooked lentils, strained and rinsed; 200 g frozen, chopped spinach; 1 tbsp dried oregano; salt and pepper to taste; 6 tbsp plant-based butter; 6 tbsp flour; 6 cups plant-based milk; 1 dash cayenne pepper; 0.5 tsp nutmeg; 75 g plant-based parmesan; salt and pepper to taste; 500 g broccoli, cut in small florets; 25 g plant-based parmesan; 250 g lasagne noodles

Wed Feb 21 2024

Vegan Broccoli Lentil Lasagne

Try this hearty vegetable lasagne with layers of lentil vegetable filling, broccoli and homemade béchamel. It’s the perfect dish for sharing with family and friends or to meal prep.

SERVINGS:

COOKING TIME:>60 MINUTES

Ingredients

vegetable lentil filling

1 tbsp olive oil
3 garlic cloves, finely chopped
1 leek, sliced
2 zucchini, cut in small triangles
460 g pre-cooked lentils, strained and rinsed
200 g frozen, chopped spinach
1 tbsp dried oregano
salt and pepper to taste

béchamel

6 tbsp plant-based butter
6 tbsp flour
6 cups plant-based milk
1 dash cayenne pepper
1/2 tsp nutmeg
75 g plant-based parmesan
salt and pepper to taste

other

500 g broccoli, cut in small florets
25 g plant-based parmesan
250 g lasagne noodles

Instructions

Heat a large deep skillet with olive oil to medium heat. Add leek and garlic, and cook until softened. Add zucchini and cook for another 2-3 minutes.
Add the lentils, frozen spinach, oregano, salt and pepper, and cook until vegetables are tender and most liquid has reduced, set a side.
In a saucepan, melt butter over medium heat and then add the flour. Whisk constantly for about 1 minutes before gradually starting to pour in the plant milk. Whisk until the plant milk gets fully incorporated before adding more.
Once all of the plant milk is added, turn the heat to medium high and continue whisking until the sauce start to bubble and has slightly thickened. Add salt, papper, nutmeg, cayenne and plant parmesan. Whisk to combine the spices into the sauce before setting a side.
Preheat the oven to 200 degrees celsius.
In a dish (about 35cm x 20cm), assemble the lasagne by spreading a thin layer of béchamel topped with a layer of lasagne noodles; add 1/3 of the vegetable filling, top with 1/3 of the broccoli and béchamel followed by another layer of lasagne noodles. Continue until you run out of vegetable filling. Finish the lasagne with a layer of béchamel topped with plant parmesan.
Cover the dish with foil and bake for about 50 minutes (or according to noodle package instruction), then uncover and bake until golden brown, about 20 minutes.
Let set for 5 minutes before serving.