Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 200 g Gluten-free lasagna sheets (made from rice and corn); 35 g Vegan Parmesan-style cheese (dairy-free Florentino Parmesan or dairy-free cheddar, grated); 2 cloves Garlic (keep whole); 1 Red onion (cut into wedges); 2 Fennel (trimmed and cut into wedges); 1 each Red and yellow bell peppers (seeded and chopped); 2 Zucchini (cut into thick slices); a few sprigs or 1 tsp Thyme or mixed dried herbs; 3 tbsp Olive oil; 2 tsp Gluten-free vegetable stock concentrate; 85 g Red lentils; 50 g Dairy-free legume spread; 25 g Wheat flour (mixed with equal amount of pure cornflour); 1 tsp Gluten-free mustard powder; 1 l Dairy-free bean milk; 25 g Dairy-free cheddar-style cheese (grated); to taste Nutmeg (grated)

Dairy-free, gluten-free vegetarian lasagna with a roasted vegetable and red lentil filling, topped with vegan cheese sauce.

2 hours

Easy

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Ingredients

Gluten-free lasagna sheets (made from rice and corn) 200 g

Vegan Parmesan-style cheese (dairy-free Florentino Parmesan or dairy-free cheddar, grated) 35 g

Garlic (keep whole) 2 cloves

Red onion (cut into wedges) 1

Fennel (trimmed and cut into wedges) 2

Red and yellow bell peppers (seeded and chopped) 1 each

Zucchini (cut into thick slices) 2

Thyme or mixed dried herbs a few sprigs or 1 tsp

Olive oil 3 tbsp

Gluten-free vegetable stock concentrate 2 tsp

Red lentils 85 g

Dairy-free legume spread 50 g

Wheat flour (mixed with equal amount of pure cornflour) 25 g

Gluten-free mustard powder 1 tsp

Dairy-free bean milk 1 l

Dairy-free cheddar-style cheese (grated) 25 g

Nutmeg (grated) to taste

Instructions

Roast the vegetables

Preheat the oven to 220°C (fan 200°C). In a large baking dish, toss all the vegetable filling with the herbs, oil and plenty of seasoning. Roast for about 25 minutes, turn, then roast for another 20 minutes.

Prepare the lentils

Meanwhile, dissolve the stock concentrate in 600 ml boiling water. Add the lentils and soak for 30 minutes. Squeeze the roasted garlic out onto the roasted vegetables. Stir the lentils and stock into the baking dish.

Make the cheese sauce

Melt the spread in a small saucepan, add the flour, cornflour and mustard powder, and cook for 1 minute. Gradually add the bean milk in small amounts. Add the cheese and simmer for a few minutes. Stir well; small lumps are okay. Season with salt, pepper and nutmeg.

Assemble and bake

In a large baking dish, spread one third of the lentil filling on the base, top with 4–5 lasagna sheets, and spread with half the cheese sauce. Add another third of the filling, a layer of pasta, the remaining filling, and finally the remaining sauce. Sprinkle with the cheese. Bake for 45 minutes until golden. Let stand for 10 minutes before serving with green leafy vegetables or a salad.