Healthy Vegetable Lasagne - Vegan Recipe Club

Ingredients

• Cheesy tofu béchamel
• 300g/10.5 oz silken tofu
• 125ml/½ cup unsweetened soya milk (or plant milk of choice)
• 30g/½ cup nutritional yeast
• Juice of ½ lemon
• 1 tsp miso paste
• DIY Parmesan cheese
• 2 tbsp nutritional yeast
• 2 tbsp slivered almonds (lightly roasted)
• 1 tsp onion powder
• 1 tsp garlic powder
• Filling
• 2 x 400g/14 oz tins brown lentils, drained and rinsed (or 1 cup raw soaked and cooked)
• 2-3 cloves garlic, crushed
• ½ large onion, minced
• 5-6 cups mixed veggies (mushrooms, courgette, carrot), grated or pulverized in the food processor
• 300ml/1¼ cups passata (without sugar)
• 2 tbsp tomato puree
• 1 tbsp mixed Italian herbs
• 250ml/1 cup vegan stock (without sugar. Use gluten-free if needed)
• 1 tbsp vegan Worcestershire sauce (use gluten-free if needed)
• ½ tsp liquid smoke (use gluten-free if needed)
• Lasagne sheets and extras
• 1 x packet wholemeal lasagne sheets (use gluten-free if needed)
• Sugar-free tomato pasta sauce
• 1 x bag of organic baby spinach