VEGAN LASAGNA

Ingredients:

• 1 pack Grated Mozzarella flavour
• 1 pack Creamy Original spread
• 400g dried red lentils, boiled
• 1 lasagna pack
• 300g baby spinach
• 250g tomato sauce
• Zest of 2 lemons
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• Fresh basil leaves to serve

Directions

• Add the lentils in a medium pot. Bring to a boil and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl alongside the tomato sauce. Season with salt and pepper and set aside.
• To make the creamy filling, mix the Violife Creamy with the zest, herbs, garlic powder and salt. Whisk to combine.
• To assemble the lasagna, add 3 tbsp of the lentil filling to the bottom of a ceramic baking dish and spread evenly. Top with a handful of spinach leaves and then with lasagna sheets.
• Coat with some of the creamy filling and repeat the process until all your fillings are finished. Make sure to end with a layer of lentil sauce.
• Place in a preheated oven at 180°C and bake covered for 45 minutes.
• Remove from the oven and sprinkle with the grated Violife Mozzarella flavour on top. Bake uncovered for a further 10- 15 minutes until the grated Violife is nice and melted.
• Allow to slightly cool before slicing and then serve with fresh basil leaves.