For an easy vegan meal, this Italian-style bake uses cauliflower and soya milk for the white sauce topping and canned lentils for the filling
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 garlic clove, crushed
- 2 x 400g cans lentils, drained, rinsed
- 1 tbsp cornflour
- 400g can chopped tomatoes
- 1 tsp mushroom ketchup
- 1 tsp chopped oregano (or 1 tsp dried)
- 1 tsp vegetable stock powder
- 2 cauliflower heads, broken into florets
- 2 tbsp unsweetened soya milk
- pinch of freshly grated nutmeg
- 1 tbsp dijon mustard
- 2 tbsp nutritional yeast
- 9 dried egg-free lasagne sheets
Method
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Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few minutes, then stir in the lentils and cornflour.
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Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.
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Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk, dijon mustard and nutritional yeast using a hand blender or food processor. Season well and add the nutmeg.
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Heat the oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagne, followed by the remaining purée.
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Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.