Vegan lentil and spinach lasagne
Ingredients: fresh garlic, olive oil, pine nuts, basil (I used the stuff from a tube, but I realize now that it had whey in it, so I will not do that again…), red lentils, Massel’s vegetable stock powder, tinned chopped tomatoes, tomato paste, water, spinach (silverbeet), Nuttelex (vegan margarine), wholemeal plain flour, soy milk, salt & pepper, dried lasagne sheets, Cheezly mozzarella-style or Notzarella (vegan cheeses).
First, I made pesto by grinding pine nuts in a mortar and pestle, and then mixing with smooshed-up basil (and a little bit of oil to help it mix).
Then I sautéed garlic in some oil, then added rinsed lentils, vegetable stock powder and boiling water, and simmered until the lentils were cooked and the water had reduced down.
Then I added the tinned tomatoes, tomato paste and pesto:
For the bechamel sauce, I melted some Nuttelex, mixed in some wholemeal flour, stirred over the heat til it bubbled a bit, took off the heat, mixed in soy milk bit by bit, put back on heat and stirred while it thickened.
Meanwhile, I steamed the spinach in a bit of vegie stock and Nuttelex til it was wilted.
When everything was ready, I assembled it all in layers in a loaf tin, and topped with grated vegan cheese and a dusting of paprika.
And voila! Terribly sorry, it looked so delicious that I forgot to photograph it before I tucked in. Thankfully it wasn’t all gone before I remembered!