Vegan Lentil Lasagne

Name: Vegan Lentil Lasagne
Prep time: 45 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6 portions
Ingredients: 120 g dairy-free milk of choice; 70 g sweet potato; 1 tsp olive oil; 150 g plain flour; 150 g semolina; 70 g carrots; 70 g onions; 20 g celery; 1 garlic clove; 50 g olive oil; 200 g lentils; 80 g red wine; 750 g tinned chopped tomatoes; 350 g water; 1 vegetable stock cube (for 0.5 l); 1 pinch ground black pepper; 1 pinch sugar; 700 g dairy-free milk of choice; 65 g plain flour; 1 tsp salt; 1 pinch ground nutmeg; 25 g olive oil

4.3 66 évaluations

Préparation 45min

Total 2h 20min

6 portions

Ingrédients

Pasta Sheets

dairy-free milk of choice unsweetened
120 g
sweet potato cooked and cooled, cut in pieces
70 g
olive oil
1 tsp
plain flour plus extra for dusting
150 g
semolina
150 g

Lentil Ragout

carrots cut in pieces
70 g
onions quartered
70 g
celery cut in pieces
20 g
garlic clove
1
olive oil
50 g
lentils
200 g
red wine
80 g
tinned chopped tomatoes
750 g
water
350 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
ground black pepper
1 pinch
sugar
1 pinch