Vegan Lasagne Recipe | olivemagazine

Name: Vegan Lasagne Recipe | olivemagazine
Ingredients: 2 tbsp olive oil; 2 large onions; 2 carrots finely chopped; 1 bulb fennel chopped; 2 sticks celery finely chopped; 250g chestnut mushrooms finely chopped; 2 cloves garlic crushed; 200ml red wine; 3 tbsp tomato purée; 1 tbsp soy sauce; 2 sprigs rosemary; 2 bay leaves; 250g brown or green lentils rinsed; 800ml vegetable stock; 1 courgette trimmed and sliced; ½ (the longer, thinner half), peeled and thinly sliced squash; 8-10 vegan lasagne sheets fresh or dried (boil briefly and drain well if using dried); 50g plain flour; 500ml unsweetened plant milk; 2 tsp English mustard; a grating nutmeg

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This easy vegan lasagne doesn’t skimp on comforting flavours but is lower in calories and contains less saturated fat as well as being dairy and meat-free.

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Ingredients

2 tbsp olive oil
2 large onions
2 carrots finely chopped
1 bulb fennel chopped
2 sticks celery finely chopped
250g chestnut mushrooms finely chopped
2 cloves garlic crushed
200ml red wine
3 tbsp tomato purée
1 tbsp soy sauce
2 sprigs rosemary
2 bay leaves
250g brown or green lentils rinsed
800ml vegetable stock
1 courgette trimmed and sliced
½ (the longer, thinner half), peeled and thinly sliced squash
8-10 vegan lasagne sheets fresh or dried (boil briefly and drain well if using dried)
50g plain flour
500ml unsweetened plant milk
2 tsp English mustard
a grating nutmeg