Saturday, 27 February 2016

Vegan low-fat lasagna

This recipe is sooooooo yummy, but unfortunately I didn't create this my self. I've adapted it from the talented Mia's blog, which you can see here. I've made this lasagna so many times, since I made it at her cooking class. It's such a delicious dish and if you make a large portion, it'll last throughout the whole week. It's the perfect lunch to bring to school or work and it's also the perfect quick leftover dinner. You can read the original recipe for the lasagna in Danish from Mia's blog here.
I also made a recipe video, where I'm showing you how to make it on Youtube. I hope you will play the video below!

Here's the recipe:


1 onion
2 cloves of garlic or 1 tsp of garlic powder
2 carrots
2 parsnips
1 can of tinned crushed tomatoes (I used one with chili)
1 dl green lentils
1 dl red lentils
6 dl water
1 dl lemon juice
Salt and herb seasoning to taste


1 dl water
3-4 heaped tsp flour of choice (glutenfree works fine)
400 ml of soy milk (or any plant based milk)
Pinch of nutmeg
Salt to taste

8 lasagna sheets (I used wholewheat)

Optional: Vegan cheese or nutritional yeast in between the layers.

Preheat the oven to 200 degrees Celsius.
Start on the lentil sauce by finely chopping the onion and start frying it in a large pot in some water (or oil if you want) over medium-high heat. Add the finely chopped garlic or 1 tsp of  garlic powder. Grate the carrots and the parsnips and add them to the pot. Fry it for five minutes while stirring.
Rinse the lentils and add them to them pot. Add the 6 dl of water and the can of crushed tomatoes. Also, add your seasoning and put on the lid. Let it simmer on medium-low heat for 20 minutes.
While it's simmering, make the bechamel sauce. Add the water to a small pot and turn the heat to medium. Add the flour and stir well until it clumps together. Add the soy milk, a little at a time, and stir as much as you can to avoid lumps. Add seasoning to taste. As it thickens, add more soy milk until there's nothing left.

Your lentil sauce should now also be ready, so start assembling the lasagna by spreading out a layer of the bechamel sauce on the bottom of a large baking dish. Spread the lentil sauce on top and cover it with a layer of lasagna sheets. Repeat until the baking dish is full. The final layer should be a layer of bechamel sauce, so it'll get crispy in the oven.
Bake it for 35 minutes and let it cool down for 5 minutes. Serve and enjoy!


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