As you know I’m naturally drawn to spices, Indian and middle eastern food which means I sometimes forget just how delicious mediterranean and I particularly Italian flavours can be. But I love a really good and rich tomato sauce with good quality olive oil and sourdough, and pizza of course. But it’s been absolutely years since I last ate or made lasagne.
My mum used to make a rather good one but I’d forgotten just how delicious the melting layers of veggies, pasta and ‘cheese’ sauce could be.
The other day I decided to remedy that and I have a pretty special recipe for you here. A gorgeous lasagne packed with veg, red lentils, a creamy ‘cheese’ sauce and to make it really special – layers of delicious spinach and walnut pesto. So good!
It’s takes a little more time to make the component elements but it’s very easy and definitely worth it. I made this for my friends the other night and they loved it – I can rely on them to give honest (very honest) feedback so I think it’s a winner.
I’d love to hear what you think x
Ingredients
For the tomato & lentil filling;
- 2 onions chopped roughly
- 4 cloves garlic sliced
- 1 courgette sliced finely
- 2 red peppers chopped
- 4 large mushrooms sliced
- 5 large ripe tomatoes roughly chopped
- 1 cup red lentils washed well
- 1 cup water
- 1/2 tsp ancho chilli flakes or red chilli flakes
- 1/2 tsp coconut sugar (or sugar or choice)
- 1/2 tsp sea Salt
- Black Pepper
For the Cheesy Béchamel sauce
- 2 tbsp vegan butter
- 1/3 cup plus 1 tbsp cup plain flour
- 2 cups almond milk
- 3 -.4 tbsp nutritional yeast
- Big pinch sea salt
- Twist black pepper
For the pesto;
- 3/4 cup walnuts
- 1/4 cup toasted pinenuts or an additional 1/4 cup walnuts for a pinenut free version
- 2 handfuls spinach
- 1 handful basil
- Juice 1/2 lemon
- 1 tsp sea salt
- 1 clove garlic
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 1/3- 1/2 cup water
Top with;
- Vegan cheese or cashew cheese
- Cashew Parmesan
0 Response to "Vegan Lasagne with Lentils & Spinach Pesto"
Post a Comment