Vegan Lentil Lasagna

Ingredients

• 1 cup green or red lentils
• 1 carrot
• 1 onion
• 1 small zucchini
• ¼ tsp cilantro (optional)
• 150 g spinach
• 10 lasagna sheets
• 35 g vegan butter
• 4 tbsp all-purpose flour
• 300 ml soy milk
• 1½ tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 vegetable bouillon cube (optional)

Steps

1. Preheat oven to 180 C (350 F).
2. Finely chop carrot, onion, and zucchini. In a pot, combine chopped vegetables and lentils with enough water to cover. Bring to a simmer, add bouillon cube if using, and cook for about 20 minutes until lentils are soft.
3. Blanch spinach in a separate pan for a few minutes, then drain and set aside. Cook lasagna sheets according to package instructions, drain, and set aside.
4. For the béchamel sauce, melt vegan butter in a saucepan. Whisk in flour, then gradually add soy milk, mustard, and vinegar. Cook, stirring constantly, until the sauce is smooth and thickened.
5. Assemble the lasagna in a baking dish: spread a thin layer of sauce, then layer with lasagna sheets, lentil mixture, spinach, and more sauce. Repeat layers, finishing with sauce.
6. Bake for 25-30 minutes, or until golden brown and bubbly.