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BEST VEGETARIAN LASAGNA

Made with lentil-mushroom bolognese. Just perfect!

Course Main Course
Cuisine Mediterranean

Ingredients

LENTIL & MUSHROOM BOLOGNESE SAUCE

  • 2 tbsp olive oil high quality
  • 2 large carrots grated
  • 1 large onion grated or chopped
  • 3 cloves garlic minced
  • 3 whole cloves (maybe 2 if it's too strong for you)
  • 2 bay leaves
  • 1 sprig fresh rosemary (or 1tsp dried)
  • 1 cup (250ml) vegetable stock
  • 6-7 cups (500g) white button mushrooms sliced
  • 2.5 cups (500g) brown lentils
  • 1 tsp dried basil
  • 1 tbsp dried oregano
  • 4 1/2 cups (1l) tomato sauce from mason jars, I use one with pieces of tomatoes - totally optional
  • 1/2 cup red wine optional; I usually don't use it
  • Salt & pepper to taste
  • Parsley chopped, to taste

BECHAMEL (WHITE) SAUCE

  • 2 tbsp butter
  • 3 tbsp olive oil high quality
  • 2/3 cup (70g) whole grain spelt flour or any whole grain flour
  • 1/2-1 tsp ground nutmeg to taste
  • Salt & pepper to taste
  • ca. 5 cups (ca 1.2L) plant milk I use soy milk
  • handful grated cheese or two :)

OTHER

  • 14 whole grain lasagna sheets more or less if needed
  • grated cheese to taste, to cover the lasagna

Instructions

LENTIL & MUSHROOM BOLOGNESE SAUCE

  1. In a large pot, medium heat, add olive oil, onions, carrots, rosemary, bay leaves, cloves and garlic. Cook for 5 minutes, or until softened, stirring occasionally.

  2. If desired, add wine.

    Add vegetable stock and sliced mushrooms. Let it cook for 5 minutes.

  3. Add lentils, 3 cups of tomato sauce, dried basil and dried oregano.

  4. Let it cook, stirring ocassionally. If it looks dry, and it probably will, add 1/2 cup more tomato sauce (I do this a couple of times).

  5. Cook for ca. 45-60 minutes, until lentils are done.

  6. Taste & add salt and pepper if desired.

  7. Remove rosemary and bay leaves. Add fresh chopped parsley. Set aside.

BECHAMEL (WHITE) SAUCE

  1. Preheat the oven at 180C/350F

  2. In a pot, medium heat, combine butter and olive oil. 

  3. Slowly add flour, stirring to avoid lumps - works best with a whisk.

  4. You'll get a thick, dough like, mass.

  5. Add ground nutmeg, salt, pepper and grated cheese.

  6. Slowly add soy milk, stirring the whole time to avoid lumps.

  7. Stirring, cook it until it boils & reaches hot pudding like consistency. Set aside.

LASAGNA

  1. In a 12x9inch (35x25cm) casserole dish, spread a layer of bechamel sauce.

  2. Over the bechamel sauce, spread a layer of lasagna sheets.

  3. Add a layer of bolognese sauce.

  4. Then a layer of bechamel sauce.

  5. Then again lasagna, bolognese, bechamel - till it's empty. Last layer should be bechamel sauce.

  6. Bake for 30-35mins, take the dish out. Sprinkle the lasagna with grated cheese and put back in the oven.

  7. Bake for another 15mins.

  8. Let lasagna rest for 15-20 minutes before serving.