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Walnut Lentil Lasagna

Feb 7, 2022 | Recipes To Impress, Savoury

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!!⁠⁠
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INGREDIENTS:⁠⁠
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“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
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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 ⁠⁠
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🍝 1 packet lasagna sheets⁠⁠
🍝 1/4 block @thevegandairy smoked hemp Mozzarella, grated⁠⁠
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METHOD:⁠⁠
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Preheat oven to 180c⁠⁠
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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.⁠⁠
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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. ⁠⁠
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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. ⁠⁠
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📸 @delightful_vegans