Vegan Lasagne
Amrita Ma Devi
Vegan Lasagne
I adore a lasagna filled with zucchini, and when I want something lighter than cheese I go to this recipe. We use the zucchini instead of the green lasagne, and few ingredients to make it easy to digest and avoid the heaviness and bloating often associated with this type of meal. I hope you enjoy making and eating this vegan lasagne as much as I did. Let me know in the comments how it turned out for you. Happy cooking!
COOK TIME
30 mins
COURSE
Main Course
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
White sauce
- 1 cup sunflower seeds soaked 4 hours.
- 1/4 cup nutritional yeast.
- 3 Tbsp water.
- 1 tsp salt.
- Juice of lime.
- 2 zucchini’s sliced thin 3mm with a mandolin.
Red sauce
- 4 large, tomatoes
- 1/2 cup red lentils
- 1 tsp gram masala powder
- 2 Tbsp oregano
- 1 cup spinach
- 2 Tbsp capers
- Pinch of salt
INSTRUCTIONS
INSTRUCTIONS
1. Wash the lentil and soak for 5 hours.
2. Preheat your oven to 375°F/170ºc
3. First, make the white sauce. Drain the soaked sunflower seeds and put them in a blender with the nutritional yeast, water, salt, and lime juice. Blend until smooth and creamy.
4. In a baking dish, layer the zucchini slices and pour the white sauce over them.
5. Now, make the red sauce. Chop the tomatoes and put them in a blender with the red lentils, gram masala powder, oregano, spinach, capers, and salt. Blend until smooth.
6. Pour the red sauce over the zucchini and white sauce in the baking dish.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for another 15 minutes, or until the top is golden brown.
9. Enjoy your delicious Vegan Lasagne!
10. There you have it, a delicious and healthy Vegan Lasagne that will impress your taste buds and your friends. Enjoy!
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