Vegan lasagna

My current school has pretty much the best canteen of all the schools I’ve ever gone too.

Apart from the usual sandwiches, pastabowls and smørrebrød (you might want to google that one) , there’s a daily menu of 3 warm dishes; one being “regular”, one pescetarian and one vegetarian.

A couple of weeks ago I had been too lazy to make my own lunch, so I decided to try out their vegetarian lasagna, and it was amazing! I knew immediately that I wanted to make it myself at home, and since I preach for a vegan kitchen I wanted to make this recipe totally vegan.

Knowing the taste of the original lasagna I’ll be humble enough to say that it does not taste the same, but being a vegan alternative, I’m quite happy with the result anyhow, so here goes! Maybe you’d like to change the recipe yourself to make it even more awesome 😀

Ingredients (Approximately 3 servings)

  • 1/2 dl soymilk
  • 50 g margarine (plantbased)
  • 50 g all-purpose flour
  • 1/2 tsp salt
  • a good sprinkle of nutmeg
  • 100 g of lentils
  • olive oil
  • leeks
  • carrots
  • onions
  • sweet corn
  • 1 can of chopped tomatoes
  • oregano
  • pasta for building

(I’m not putting any amounts on the greens, just put in as much as you want)

  1. Boil your lentils and set them aside.
  2. Chop up all your greens .
  3. Sauté your onion and leeks in a pot before putting the rest of your greens in there too. Lastly add the chopped tomatoes and spice it up with oregano, salt and pepper.
  4. Let the pot simmer while you proceed.
  5. Turn on your oven to 180 degrees Celsius.
  6. Take a new pot and melt your margarine using a low heat.
  7. Once the margarine starts bubbling you add the flour a little by little. Make sure to use a whisker as you ad in the flour.
  8. When it starts to look at little bit like pasta you take the pot of the heat and let it chill.
  9. Heat up your milk in the microwave for about 3 minutes.
  10. Take it out and add in salt & nutmeg.
  11. Once pasta-like substance has chilled you put it back over the heat and add your milk while constantly stirring. (You might want to add more milk if you’re not getting a sauce-like consistency)
  12. Turn the heat down and let the sauce simmer until it thickens.
  13. Now you have your three building blocks; Pasta, lentilmixture & sauce, it’s time to start building that lasagna 😀
  14. Depending on your container the lasagna should bake for 30-60 minutes. The one I used on the picture took 30 minutes.

Enjoy! 😀

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