Free Vegan Lentil and Vegetable Lasagna Recipe 🌱🍅🍲

Introduction:
Savor the goodness of plant-based comfort food with our Vegan Lentil and Vegetable Lasagna. Layers of hearty lentil Bolognese, vibrant vegetables, and velvety béchamel sauce come together to create a deliciously satisfying dish. Perfect for vegans and lasagna lovers alike! 🌱🍅🍲

Ingredients:

1 cup dry green or brown lentils, rinsed
9 lasagna noodles, cooked and drained
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, sliced
1 red bell pepper, diced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
Salt and pepper to taste
1/4 cup nutritional yeast (optional)
3 cups unsweetened almond or soy milk
1/4 cup all-purpose flour
2 tablespoons olive oil
Fresh basil for garnish

Instructions:

Cook Lentils:

In a saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.

Prepare Vegetable Bolognese:

In a large skillet, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened. Add garlic, zucchini, and red bell pepper. Cook for an additional 5 minutes.
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Add cooked lentils and nutritional yeast. Simmer for 15-20 minutes.

Make Béchamel Sauce:

In a separate saucepan, whisk together flour and almond or soy milk over medium heat until thickened. Season with salt and pepper.

Assemble the Lasagna:

Preheat the oven to 375°F (190°C).
In a greased baking dish, layer lasagna noodles, lentil Bolognese, and béchamel sauce. Repeat until all ingredients are used, finishing with a layer of béchamel on top.

Bake to Perfection:

Cover the baking dish with foil and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes or until the top is golden.

Garnish and Serve:

Let the lasagna cool for a few minutes before serving. Garnish with fresh basil.

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