Vegan Lasagna with Lentil Bolognese - Simple & Hearty
A homemade vegan lasagna with lentil Bolognese is the ultimate comfort food for any day. As a little cat with a keen sense for good ingredients, I know: nothing beats an aromatic sauce made entirely without processed products. This plant-based version impresses with a spicy lentil filling that is as protein-rich as it is delicious, combined with a creamy oat-based béchamel sauce. The best part? Preparation is child's play and succeeds even for beginners without much effort. The combination of fresh vegetables, earthy lentils, and tender lasagna sheets makes this dish a healthy highlight for the soul. I love it when the kitchen smells of herbs and the lasagna comes out of the oven golden brown. Grab your apron, we're whipping up something really delicious today that's completely vegan and just makes you happy. Have fun layering and enjoying, dear two-legged friends!
Ingredients
Preparation
Finely dice the onion (1) and the carrot (1) and sauté them in a pot with a little olive oil (2 tbsp) until translucent.
Rinse the red lentils (75 g) briefly, sauté them briefly together with the tomato paste (2 tbsp), and then pour in the strained tomatoes (300 ml). Let simmer for about 15 minutes until the lentils are soft.
For the béchamel, sauté the flour (20 g) in a small pot with a little oil and gradually stir in the oat drink (250 ml) until a creamy sauce forms.
Now layer the lentil Bolognese, egg-free lasagna sheets (150 g), and béchamel sauce in a small baking dish.
Bake the lasagna in the preheated oven at 200 degrees (Celsius) for about 25 minutes until golden brown. Meow, a feast is ready!
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