Servings: 3-4

 

This lasagne recipe is made with meat, but you can make it without since it is loaded with lots of veggies. 

 

Ingredients:

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You will need one packet of lentil lasagne (available at Saveco) for this recipe and a 30cm by 30cm non-stick oven dish.

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For the meat sauce:

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• 250 grams minced meat cooked with your favorite spices and no oil 

• 250 grams button mushrooms diced

• 1 1/2 large sweet red or yellow peppers diced

• 2 medium sized carrots diced 

• 2 large onions minced

• 6 garlic cloves minced

• 1 tsp Italian seasoning spices

• 1 tsp dried thyme

• 1 tsp dried oregano

• 4 tsp vegetable broth powder

• 6-7 fresh basil leaves or `1/2 tsp dried basil

• 1 tbsp balsamic vinegar

• 1 bottle pureed tomatoes 700 grams

• 350 ml water
   

For the white sauce:

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• 2 cups cashew nuts covered and soaked in water for one hour

• 2 cups almond milk

• 1/4 cup water

• 1/2 lemon squeezed

• 4 tbsp whole wheat flour or gluten free flour

• 2 tbsp nutritional yeast

• 2 tsp vegetable broth powder

• 2 tsp garlic powder

• 3/4 tsp onion powder

• 1/4 tsp pepper

• 8 fresh basil leaves or 3/4 tsp dried basil

• 1/2 tsp dried oregano

• 3/4 tsp dried thyme

 

Directions:

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1. Place all the sauce ingredients in a large pot on the stovetop on medium fire. If the sauce becomes too thick, you can add water. You will know the sauce is ready when you taste the vegetables and they are soft. 

2. Place all the ingredients of the white sauce in a blender and mix until the texture becomes very smooth. This will take at least 5 minutes.

3. Cover the base of the oven dish with a generous layer of white sauce.

4. Line the oven dish with one layer of lasagne.

5. Add the meat sauce.

6. Add another layer of the lasagne.

7. Top it off with another generous layer of white sauce.

8. Place immediately in the oven at 200 degrees for 30-35 minutes until the top browns.

9. Serve hot.