Name: Vegan lasagne
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8
Ingredients: Sauce; 2 cup oat milk; 1/3 cup shiro miso paste; 1/2 teaspoon ground nutmeg; 2 tablespoon olive oil; 1/4 cup spelt flour; 1 tablespoon olive oil; 1 large onion, finely chopped; 3 garlic cloves, crushed; 2 small red chillies, seeded, finely chopped; 400 gram button mushrooms, quartered; 300 gram pumpkin, peeled, diced; 1 red capsicum, seeded, chopped; 1/2 cup chopped mixed basil; thyme, oregano; 2 400 g can lentils, drained, rinsed; 2 400 g can tomatoes; 1 cup vegetable stock; 2 tablespoon tomato paste; 200 gram orgran rice and corn lasagne sheets; 1/2 cup rye or spelt breadcrumbs (made from 2 slices); 1 tablespoon olive oil; 1 1/2 teaspoon paprika

Ingredients

Sauce

2 cup oat milk

1/3 cup shiro miso paste

1/2 teaspoon ground nutmeg

2 tablespoon olive oil

1/4 cup spelt flour

1 tablespoon olive oil

1 large onion, finely chopped

3 garlic cloves, crushed

2 small red chillies, seeded, finely chopped

400 gram button mushrooms, quartered

300 gram pumpkin, peeled, diced

1 red capsicum, seeded, chopped

1/2 cup chopped mixed basil

thyme, oregano

2 400 g can lentils, drained, rinsed

2 400 g can tomatoes

1 cup vegetable stock

2 tablespoon tomato paste

200 gram orgran rice and corn lasagne sheets

1/2 cup rye or spelt breadcrumbs (made from 2 slices)

1 tablespoon olive oil

1 1/2 teaspoon paprika

Method

1.Preheat oven to moderate, 180°C. Heat oil in a frying pan on medium. Sauté onion, garlic and chilli for 2-3 minutes until onion is tender. Add mushroom, pumpkin, capsicum and herbs and sauté‚ for further 3-4 minutes.

2.Stir in lentils, tomatoes, stock and paste. Bring to the boil, then reduce heat and simmer for 35-40 minutes until thickened.

3.To make the sauce: Meanwhile, slowly stir oat milk into miso until smooth. Add nutmeg. In a saucepan, combine oil and flour. Stir over low heat until combined. Remove from heat and blend in milk mixture until smooth. Return to heat and cook on high, stirring, until smooth and thick.

4.Cover the bottom of a 10-cup ovenproof dish with half vegetable mixture. Arrange single layer of pasta over lentils and cover with half miso sauce. Repeat layers.

5.In a bowl, combine breadcrumbs with oil and paprika. Sprinkle over lasagna and bake for 40-45 minutes, Serve with a green salad

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Ingredients

Method

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