AuthorJen BookerDifficultyIntermediateThis is an easy and yummy lasagne inspired by my mum's original omni version.
Blitz the onion in a food processor and fry in the oil until soft and turning golden
Add the garlic and fry for a few more minutes
Blitz the carrot and mushrooms until very fine
Add to the pan and fry down for 15 mins
Add half a can of chopped tomatoes, the oregano and the tomato puree
Cook for 10 mins
Add the lentils, salt & pepper
Cook until thick and check the seasoning
Remove from the heat and make the white sauce
Heat the spread in a pan until melted
Add the flour until you have a paste
Add the milk bit by bit and whisk until the sauce is thin then bubble up until the correct consistency
Season
Now assemble the lasagne
Add a layer of the chopped toms to the bottom of a pyrex or any square oven proof dish
Add a layer of pasta
Top with a layer of the lentil mixture
Add a layer of white sauce
Repeat and top with white sauce and vegan style parmesan
Bake in the oven at 190 degrees for 30 mins until bubbling
Ingredients
Directions
Blitz the onion in a food processor and fry in the oil until soft and turning golden
Add the garlic and fry for a few more minutes
Blitz the carrot and mushrooms until very fine
Add to the pan and fry down for 15 mins
Add half a can of chopped tomatoes, the oregano and the tomato puree
Cook for 10 mins
Add the lentils, salt & pepper
Cook until thick and check the seasoning
Remove from the heat and make the white sauce
Heat the spread in a pan until melted
Add the flour until you have a paste
Add the milk bit by bit and whisk until the sauce is thin then bubble up until the correct consistency
Season
Now assemble the lasagne
Add a layer of the chopped toms to the bottom of a pyrex or any square oven proof dish
Add a layer of pasta
Top with a layer of the lentil mixture
Add a layer of white sauce
Repeat and top with white sauce and vegan style parmesan
Bake in the oven at 190 degrees for 30 mins until bubbling