Vegetarian Lasagne
A hearty and nutritious vegetarian lasagne that is perfect for the chilly winter weather. Lasagne is also a fantastic recipe to freeze. Make a big batch and
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Baking sheet
- Skillet
- Pot
- Saucepan
- Whisk
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Freezer
- Airtight container
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stick, finely diced
- 3 garlic cloves
- 1 tbsp oregano
- 1/2 tsp chilli flakes (optional)
- 2 tbsp fresh basil (1 tsp if dried)
- 200 g mushrooms, diced
- 2 tbsp tomato paste
- 1/3 cup red wine
- 2 400g can brown lentils, drained & rinsed
- 2 400g can chopped tomatoes
- 120 g vegan butter / olive oil
- 1 cup flour
- 4 cups Pureharvest Organic Soy
- 2 tsp sea salt
- 1/2 tsp ground nutmeg
- 1/2 cup vegan cheese
- 1 large egglant
- Vegan mozzarella
- lasagne sheets
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