Ohh Nelly (as my brother would say 😉).. How EPIC does this Walnut Lentil Lasagna look!? Weekend cook up, anyone? Make a double or triple batch and have this for lunches or dinners everyday!!
INGREDIENTS:
“Mince”
🍝 2 x cans lentils
🍝 1 1/2 cups walnuts (soaked for at least 6 hours or overnight)
🍝 4 portobello mushrooms, diced
🍝 1 bottle passata
🍝 1 tablespoon Italian herbs
🍝 2 Tablespoons tomato paste
White sauce
🍝 4 small potatoes, peeled and boiled till soft
🍝 750ml vegan milk
🍝 Pinch of Salt and black pepper
🍝 2 Tablespoons cornflour
🍝 1/2 block @thevegandairy soft cheese of choice
🍝 1 packet lasagna sheets
🍝 1/4 block @thevegandairy smoked hemp Mozzarella, grated
METHOD:
Preheat oven to 180c
Cook the mushrooms in some oil or @thevegandairy Cultured Butter for 5 to 10 minutes until cooked through. Add the walnuts to a food processor and process until chunky. Add the lentils and cooked mushrooms and process until it’s a chunky bolognese type looking mince. Remove from the food processor and into a saucepan. Add the passata and Italian herbs and cook down for 15 – 20 minutes, stirring frequently. Add the tomato paste and cook for a further 5 minutes. Season to taste with salt and pepper.
Add all the ingredients for the white sauce into a blender and process till smooth, then pour it into a saucepan and stir frequently until it thickens.
Layer up the ‘mince’, white sauce and lasagna sheets into a baking dish. Top with grated @thevegandairy smoked hemp mozzarella and bake in a pre-heated oven at 180 C for 45 minutes, or until you can put a knife through the lasagna sheets.
📸 @delightful_vegans
