Ingrédients
- 2 tbsp olive oil
- 2 onions, diced
- 1 celery stick, finely diced
- 200g chestnut mushrooms, finely chopped
- 2 cloves of garlic, finely chopped
- 2 sprigs of rosemary, leaves chopped
- 200g Dried Puy Lentils
- 2 tbsp tomato purée
- 4 sun-dried tomatoes in sunflower oil, drained and finely chopped
- 400ml vegetable stock or water
- 1 x 400g can chopped tomatoes
- 9-10 dried lasagne sheets (ensure they are egg-free)
- 100g breadcrumbs
- Extra virgin olive oil, to drizzle
- 4 tbsp vegan butter
- 4 tbsp plain flour
- 800ml oat milk (or any vegan milk you prefer)
- 3 tbsp nutritional yeast
- Salt and pepper
FOR THE BÉCHAMEL SAUCE
Méthode
- Preheat the oven to 200°C (180°C fan)/Gas mark 6.
- Heat the oil in a large, heavy-based saucepan over a medium heat and cook the onions, celery and mushrooms for about 8 minutes, or until the onion is soft and the mushrooms are golden. Add the garlic and rosemary and continue cooking for 2 minutes. Stir in the lentils, tomato purée, sun-dried tomatoes, canned tomatoes and stock, then bring to the boil. Reduce the heat and simmer for 30-35 minutes until the lentils are soft and the sauce has thickened.
- To make the béchamel sauce, melt the butter in a saucepan over a medium heat. Add the flour and stir, using a wooden spoon, to form a loose paste. Cook for 1-2 minutes, then add a little milk and stir again. Keep adding the milk slowly and gradually to form a thick paste, then add more until you have a smooth, creamy sauce. Add the nutritional yeast and season with salt and pepper, then remove from the heat.
- Spoon a few tablespoons of the ragu into a deep, 30 x 20cm ovenproof dish. Spread it out evenly, then place a single layer of pasta sheets on top, breaking some up so you have total coverage.
- Spoon over a generous layer of béchamel sauce, then repeat until the sauce is used up and you finish with a layer of the béchamel sauce.
- Sprinkle over the breadcrumbs, season with salt and black pepper, then drizzle with a little oil and bake for 35 minutes until golden and bubbling.
Good to know!
This recipe is low in saturated fat, sugar and salt and is a source of protein and fibre.
