For as long as I can remember Lasagna has been my favourite dish. I love a good vegetable lasagna packed full of whatever the season has to offer, but lentils provide this beaut more of a meaty texture. This dish is packed full of flavour, and a tofu topping means you don’t need to faff about with a bechamel and worry about lumpy sauce = win!
Vegan Lasagna with lentils and kale
1/2 tbsp coconut oil
1 large onion
2 garlic cloves
200g puy lentils (soaked overnight if possible)
400g tin chopped tomatoes
1 tbsp oregano
1/2 tbsp thyme
1 tspn ground cinnamon
2 tbsp tomato puree
400ml vegetable stock
1 tbsp maple syrup
1 tbsp apple cider vinegar
Salt and pepper
6 – 8 lasagne sheets (depending on the size of your dish)
For the topping:
1 block of firm tofu (drained)
3 tbsp pine nuts (keep an extra few to sprinkle on top)
80g spinach (washed and dried)
Salt and pepper
A few cherry tomatoes
A few basil leaves
- In a large saucepan, melt the coconut oil on a medium heat.
- Chop the onion and garlic and add to the pan and cook for five minutes.
- Rinse the lentils and add to the pan, along with the chopped tomatoes, oregano, thyme, cinnamon and tomato puree. Cook for five minutes.
- Gradually add the vegetable stock, along with the kale, maple syrup and apple cider vinegar. Cook for about 25 minutes until the lentils are cooks. Season with plenty of pepper and a little salt.
- Meanwhile in food processor, add the drained block of tofu, the pine nuts and spinach and blend until smooth. Season with salt and pepper.
- In a large oven-proof dish add half of the lentil and kale filling and spread evenly. Lay the lasagne sheets covering the filling.
- Spoon half the tofu mixture and spread evenly across the pasta sheet.
- Spread the remaining lentil mix over and top with more pasta sheets and the rest of the tofu mixture.
- Top with sliced cherry tomatoes, pine nuts and a few basil leaves.
- Bake in a pre-heated oven at 180C for thirty minutes.
- Serve with some tasty salad leaves.