Ingredients:
- 2 tbsp soybean oil
- 1 large onion, finely chopped
- 1 red pepper, deseeded & finely sliced
- 1 clove garlic, peeled & finely chopped
- 3 tbsp curry powder
- 500g tomato passata
- 380g lentils
- 1 vegetable stock cube
- 100g fresh spinach, washed
- 150g mushrooms, wiped or peeled & sliced
- 250g leeks, finely sliced into rings, washed
- 8 sheets lasagne
- 4 tbsp (60ml) soybean oil
- 40g plain flour
- ½ tsp ground nutmeg (optional)
- 300ml almond drink
- 200ml greek yogurt
- 100g grated vegan cheddar block
Instructions:
- Pre heat the oven to 180ºc
- Heat the oil in a large saucepan and cook the onion & red pepper over a medium heat for 5-7 minutes, then add the garlic and curry powder cooking for a further 30 seconds.
- Add the tomatoes, lentils and stock cube and bring to the boil. Reduce the heat, cover with a lid and simmer on a medium heat for 5 minutes.
- To make the Sauce; Pour the oil into a small saucepan and stir in the flour, place over a medium heat and add the Alpro drink a little at a time, beating well with each addition to prevent lumps. Bring to the boil , add the nutmeg (if using) & season to taste. Stir in half the grated cheese.
- Leave to cool slightly then stir in the yogurt.
- To put the lasagne together; Lightly oil the base of an ovenproof 34 x 25cm dish and lay 4 sheets of dried lasagne across the base.
- Spoon over half the spicy lentil mixture and top with the spinach and leeks
- Cover with the other 4 sheets of lasagne and spoon over the remaining spicy lentil mixture, top with the mushrooms and pour the cheese sauce evenly over the top
- Sprinkle with remaining cheese and bake in the oven 1 hour. If the top becomes too brown, cover with baking parchment. Delicious served with a fresh salad or garlic bread
