Vegan Lasagne
By: Michael Kitson
Published: Tuesday, May 16, 2017 - 1:02am

Ingredients




for the tomato-lentil sauce
3 tbsp	extra virgin olive oil
1	red onion, finely chopped
1	white onion, finely chopped
4 large	cloves garlic, finely chopped
1 medium	red chilli, deseeded and thinly sliced
1	red pepper (aka capsicum), deseeded and chopped
2 tsp	dried thyme
1 tbsp	dried oregano
1 tsp	fine salt
1 tsp	sugar
1 cup	dried red lentils, rinsed
2 x 400ml/14oz cans	chopped tomatoes (I use these ones and they taste incredible)
for the pasta sheets
200g/7oz	lasagne sheets
for the celeriac bechamel
1 medium (roughly 600g/20oz)	celeriac (aka celery root), peeled and chopped
100ml/scant ½ cup	extra virgin olive oil
½ tsp	fine salt
for the spinach
180g/6oz	spinach, finely chopped
for the cashew cream
1 cup	cashews, soaked in water for min 3 hours
6 tbsp	unsweetened plant milk e.g. almond
2 tbsp	nutritional yeast
⅛ tsp	fine salt
40g/⅓ cup	meltable vegan cheese, grated

Preparation

1 Go to https://www.discoverdelicious.org/food-blog/vegan-lasagne for the instructions!

About

Vegan Lasagne - so tasty and satisfying but remains light. Perfect for a large family meal or meal prep for the week!