Vegan Lentil Lasagne

Name: Vegan Lentil Lasagne
Prep time: 45 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6 portions
Ingredients: 120 g dairy-free milk of choice; 70 g sweet potato; 1 tsp olive oil; 150 g plain flour; 150 g semolina; 70 g carrots; 70 g onions; 20 g celery; 1 garlic clove; 50 g olive oil; 200 g lentils; 80 g red wine; 750 g tinned chopped tomatoes; 350 g water; 1 vegetable stock cube (for 0.5 l); 1 pinch ground black pepper; 1 pinch sugar; 700 g dairy-free milk of choice; 65 g plain flour; 1 tsp salt; 1 pinch ground nutmeg; 25 g olive oil

4.3 (50 ratings)

Difficulty medium

Preparation time 45 min

Total time 2h 20 min

Serving size 6 portions

Ingredients

120 g dairy-free milk of choice, unsweetened
70 g sweet potato, cooked and cooled, cut in pieces
1 tsp olive oil
150 g plain flour, plus extra for dusting
150 g semolina

70 g carrots, cut in pieces
70 g onions, quartered
20 g celery, cut in pieces
1 garlic clove
50 g olive oil
200 g lentils
80 g red wine
750 g tinned chopped tomatoes
350 g water
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
1 pinch ground black pepper
1 pinch sugar