Lentil Lasagne

I have always loved lasagne! And now that I'm vegan its no different!
This was what my daughter requested for her birthday meal - so it must be good!  

LENTIL LASAGNE

In a pot combine:
2 cups of green lentils
Add 4 cups water
Cover and cook til lentils are soft - approx 25mins.
Remove from heat and stir in:
1 Tablespoon Italian herbs
1 cup tomato paste

Cover 4 wholemeal lasagne sheets in boiling water to soften. Drain when ready to assemble lasagne.

Make the cheesey sauce by combining in a blender:
1 roasted red capsicum (I use a jarred one that is soaked in vinegar not oil) 
1 onion
1/2 cup nutritional yeast
3/4 cup soymilk
1 teaspoon cornflour
Blend til smooth and thick.

Assemble lasagne by placing half the lentil mixture on the bottom of a large baking dish and spreading til evenly distributed. 
Spread a thin layer of the cheesy sauce over the lentils.
Follow with two lasagne sheets.
Spread a thin layer of Italian Passata Cooking sauce over the lasagne sheets.
Add the remaining lentil mixture, topped by the remaining two lasagne sheets. 
Cover the lasagne sheets with the remaining cheesey sauce.
Bake in a preheated 180C oven for 30 minutes until golden brown.

Slice and serve :-)

Bean Lasagne

Chop a medium eggplant into slices & place on the bottom of a lightly sprayed oven dish.

In a bowl, combine 1 drained tin red kidney beans, 1/2 cup tomato cooking sauce and 1 tablespoon Italian herb mix.  Mash until beans are broken down & all ingredients are well combined.

Place a layer of the bean mix on top of the eggplant. Then place strips of zucchini or chopped sweet potato or other veggies of choice. Repeats layers until dish is full. Make sure the top layer is the bean mix.

Bake in a hot oven for 30 minutes or until veggies are soft & top is lightly browned.

Perfect

Perfect partners: a salad or side of wedges.

Maybe this shouldn't be called a lasagne since it has no pasta in it!

Perhaps its better names veggie & bean stack! But whatever its called, I don't mind because it is absolutely DIVINE tasting! And its gluten free for those who need it!

 

Eggplant Lasagne

Ok, the real truth is that I'm just too plain lazy somedays to make a real lasagne! But this works perfectly and is really quick for the days when I just don't have the time in the kitchen that I'd like.

You'll need:
1 large eggplant
2 lasagne sheets (or more depending on the size of the dish you use)
1 jar pasta sauce
2 tablespoons nutritional yeast
1 tablespoon corn flour
1/2 cup soymilk

Slice the eggplant and layer it on the bottom of a roasting dish. (I just happen to have a roasting dish that is the same size as a large lasagne sheet.)
Spread a generous amount of pasta sauce over the eggplant.
Top with a lasagne sheet.
Repeat with 2 layers, or as many as your dish will hold.
In a little bowl combine the nutritional yeast, corn flour & soymilk. Whisk until well combined. (You can precook this bit if you want to thicken it more. This can be done in the microwave to save time.)

Pour the milk mixture on the top of your lasagne.
Cover the lasagne with foil & bake in a hot oven for 20 mins.
Remove foil and bake for another 10 minutes or until lasagne sheets are soft.